Specialty of the House recipe
This Pumpkin Cornbread Muffin recipe was requested by a reader for The News & Observer’s monthly Specialty of the House column. It was shared by the folks at The Pit barbecue restaurants in Raleigh and Durham, N.C. You will be surprised at how easy these muffins are to make and how tasty they are with the addition of pumpkin, cinnamon and nutmeg. To read a story about the Pumpkin Cornbread Muffin recipe, go to http://goo.gl/cQ0KFL. Be sure to check out our other easy cornbread recipes on The Recipe at http://therecipe.nandointeractive.com/lacey-corn-fritters/.
Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27602; or email firstname.lastname@example.org.
3/4 cup sugar
3 eggs, beaten slightly
1 1/3 cups buttermilk
1 cup canned pumpkin puree
1 1/3 cups cornmeal (white or yellow)
1 1/3 cups flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/8 teaspoon cinnamon
Pinch of nutmeg
8 tablespoons (1 stick) unsalted butter, melted
HEAT oven to 350 degrees. Use an all-purpose cooking spray to grease a muffin tin. Set aside.
MIX sugar, eggs, buttermilk and pumpkin puree in a medium bowl until well blended. Set aside.
COMBINE cornmeal, flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl. Add wet ingredients to dry ingredients and mix well. Add the melted butter and stir until thoroughly combined.
SPOON batter into muffin tin, about two-thirds full. Slam muffin tin down on kitchen counter several times to release air bubbles. Place in the oven and bake for 20 to 25 minutes, turning pan 180 degrees after first 10 minutes.. The muffins are done when an inserted toothpick comes out clean and the tops are set.
Yield: about 1 1/2 dozen muffins
[gpp_icon type=”summary”] Pumpkin Cornbread Muffins printable recipe