stlbites.com – st. louis food blog of bill burge

Spiced Pumpkin Cornbread Mini-Muffins

Nov 22, 2006 general food, recipe

Here’s the one that I completely winged that everyone seemed to really dig at work….

Spiced Pumpkin Cornbread

1 C cornmeal
2/3 C Flour
1 Tab Baking Powder
1/2 tsp Baking soda
1/4 tsp Ground ginger
1/4 tsp Ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
Salt
2 ea eggs
1/4 C Brown Sugar
1 C Pumpkin Puree
1/4 C Milk
1/2 C Buttermilk
3 Tab Butter melted

1. Preheat oven to 375deg
2. Sift together dry ingredients and set aside.
3. In the bowl of an electric mixer, mix brown sugar and eggs until sugar has dissolved 2-3 min
4. Add Pumpkin Puree, Milk, Buttermilk, and melted butter
5. Slowly add the dry ingredients and mix just until incorporated
6. Drop batter into a mini muffin pan so each is about 2/3-3/4 full.
7. Bake for about 10min or until done to your liking

I used a Chicago Metallic non-stick mini muffin pan which worked fantastic.

Tags: Pumpkin-Cornbread