1/3cupbuttermilk (substitute milk or half and half)
1/2tspcinnamon (substitute cardamom or ginger)
1cupall purpose flour
Preheat oven to 375F Grease and flour a muffin tin, or use paper muffin liners.
In a large mixing bowl, whisk the first 8 ingredients together (pumpkin through salt.) Make sure everything gets well incorporated.
Whisk in the baking powder, corn meal, and flour, mixing until just combined, but don't over beat this. I usually switch to a silicone spoon at the end.
Use a standard ice cream scoop to fill 10-12 muffin cups fairly full. My muffin tin is on the large size so I got 10 muffins from my batter.
Bake for about 20-22 minutes until the muffins are fully risen. The tops should spring back when lightly touched. If your muffins are smaller than mine they will take a shorter time. Try not to over bake as they will dry out.
Let the muffins cool for about 10 minutes in the tin, and then run a blunt knife around the edges to loosen before turning out onto a cooling rack. If you use muffin liners you can pop them out immediately.
Serve warm with butter and honey. The muffins can be reheated for 20-30 seconds in the microwave.
https://theviewfromgreatisland.com/pumpkin-cornbread-muffins-recipe/ October 16, 2020