Pumpkin Cornbread Muffins

This is a follow up to the recipe I published on Pumpkin Ricotta Lasagna Rolls.  For those who have not seen it, the story is as follows.  

After the huge cost of renovations and holiday entertaining, It was time to tighten our financial belt. In light of that, I was determined to use up all those drabs of leftovers in my fridge. The one that stumped me was pumpkin. I love the Pumpkin Pecan Pie I make, but outside of that, I'm not a huge pumpkin fan.

A Google search offered a large number of websites with multiple surprising recipes - everything from chili, to mac and cheese, to coconut soup and more.  I chose two - the lasagna mentioned above, and this one for pumpkin cornbread.  The recipe is from The View From Great Island. They make it in a 9 inch round cake or spring form pan, but I wanted muffins.  All that really changes is the baking time, so I have included both below. 

The muffins came out with a cragged, rugged look which I think goes with the darker color.  As far as flavor, it definitely is not the traditional taste of cornbread. We had them for NYE paired with pot roast, potatoes and carrots and I made them the day before to keep the evening easy. 

Enjoy!

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Pumpkin Cornmeal Muffins

Ingredients -

1 C                     Flour
1 D                     Yellow cornmeal
1 T                      Baking powder
1 tsp                   Salt
½ tsp                  Ground Cinnamon
¼ tsp                  Ground nutmeg
½ c                     Packed brown sugar (dark or golden, I used golden)
2                         Large eggs
1 C                     Pumpkin purée
1/3 C                  Vegetable oil
2 T                      Molasses

1/3 C                   Buttermilk, Milk or Non-dairy milk

Instructions - 

Pre-heat oven to 375F.  Prepare a muffin pan or 9 inch round cake pan or spring form pan.

Whisk together the flour, cornmeal, baking powder, salt, and spices in a medium bowl. In a large bowl whisk together the sugar, eggs, pumpkin, oil, molasses, and buttermilk. Make sure it all gets thoroughly combined. Fold the dry ingredients into the wet, mixing just until there's no dry flour left.

Turn into single pan spreading out evenly, or divide evenly into 12 cups of muffin pan. For single pan, bake for 30-35 minutes until a toothpick inserted in the center comes out clean. For muffin pan, bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, then remove and serve warm or continue to cool to room temperature.