I enjoy just about any sort of cornbread—and to save you from having half a can of pumpkin puree hanging around, I’ve doubled the original recipe. If you only want a dozen muffins, use 1 cup of pumpkin and halve the remaining ingredients!
1 15-oz. can pumpkin puree (NOT pie mix)
2 cups milk
¾ cup honey
½ cup sugar
4 large eggs
2½ cups yellow corneal
1½ cups flour
2 T. baking powder
1 tsp. baking soda
1 tsp. salt
1 T. cinnamon
½ tsp. nutmeg
½ tsp. ground cloves
1 stick butter, melted
Preheat oven to 375º and spray two regular-sized 12-cup muffin tins. In a medium bowl, whisk together the pumpkin puree, milk, honey, sugar, and eggs. In a large bowl, whisk the dry ingredients and spices, and then stir in the pumpkin mixture and the melted butter. Mix until just combined. Spoon batter into the muffin tins and bake about 20 minutes, or until tops are lightly browned and firmly set. Cool in pans for 10 minutes and then remove to a wire rack—or to a basket for your table!
Kitchen Hint: These are best served warm. To reheat, place desired number of muffins on a microwavable plate, tuck a wet paper towel around them, and microwave for about 30 seconds.