Get ready to elevate your baking game with these irresistibly moist Pumpkin Corn Muffins, perfectly paired with a luscious Honey Sage Butter that will have your taste buds dancing! Whether you're enjoying a cozy autumn morning or hosting a festive gathering, these delightful muffins are sure to impress. With just 35 minutes from prep to plate, you’ll discover how simple it is to whip up a batch that’s bursting with flavor. Dive into this recipe and learn how to create a warm, comforting treat that’s as good for breakfast as it is for dessert!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/4 cup honey
- 1/4 cup milk
- 1/4 cup melted butter
- 2 teaspoons baking powder
- 1 teaspoon ground sage
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground sage, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In another bowl, mix together 1 cup of pumpkin puree, 1/4 cup of honey, 1/4 cup of milk, and 1/4 cup of melted butter. Stir until the mixture is smooth and well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising during baking.
- Bake the muffins in the preheated oven for about 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the honey sage butter. In a small bowl, combine 1/2 cup softened butter (if not already melted), 2 tablespoons of honey, and 1 teaspoon of finely chopped fresh sage (or 1/2 teaspoon dried sage). Mix well until creamy and smooth.
- Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve the warm pumpkin corn muffins with a generous spread of honey sage butter. Enjoy your delicious homemade treat!
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh pumpkin puree instead of canned. If you’re short on time, canned is still a great option, but fresh will give you a richer taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine and will lead to a lighter muffin texture.
- Perfect Muffin Size: Fill each muffin cup about 2/3 full to allow for rising. If you overfill, the muffins might overflow and lose their beautiful shape.
- Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. If it comes out clean, they’re ready to be enjoyed!
- Customize Your Butter: Feel free to experiment with the honey sage butter by adding other herbs or spices, such as thyme or cinnamon, to create your own unique flavor profile.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to three days or freeze them for longer freshness. Just reheat in the oven for a warm treat anytime!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
