Pumpkin Corn Muffins with Honey Butter

I decided to make these delicious muffins as the perfect side to Jimmy Fallon’s Chili the other night. But as I was thinking about them more, and deciding that I really liked the pairing of pumpkin with a more traditional corn bread muffin, these make a lot of sense for Thanksgiving dinner.

I love Thanksgiving. It’s my hands-down favorite meal of the year {which is why I frankly get annoyed at Christmas displays garishly being displayed right after Halloween}. I love eating it. I love cooking it. The meal is something of a dance to prepare though, and rather chaotic in its preparation no matter how many lists I may write.

I started making homemade rolls a couple of years ago. I dearly love them, especially because I use my own grandma’s recipe. But a quick-bread muffin is an intriguing substitute. Certainly they take less time and timing. Plus, I’m more inclined to make my grandma’s homemade rolls when there’s not so many other things going on around them. They can certainly be very much enjoyed on their own.

Also, pumpkin, corn and beans were traditionally grown together by the Native Americans. When I first found this recipe at Running to the Kitchen, I had never heard of a pumpkin AND corn muffin. But their close relationship has existed since before that first Thanksgiving, so it makes perfect sense.

The honey butter, with just a pinch of salt, really finishes these. So if you do decide to make them a part of your Thanksgiving meal this year, don’t forsake the honey butter! 

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Pumpkin Corn Muffins with Honey Butter

Ingredients

for the muffins

• 1 c. yellow cornmeal
• 1 c. whole wheat pastry flour
• 1 t. baking soda
• 1/2 t. coarse salt
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• 3 T. light brown sugar
• 1 large egg
• 1/2 c. whole milk
• 1/4 c. full-fat sour cream
• 2 T. unsalted butter melted and cooled
• 1 c. pumpkin puree

for the honey butter

• 6 T. unsalted butter softened
• 2 T. honey
• pinch of salt

Instructions

for the muffins

• Preheat oven to 375 degrees. Line muffin tin with liners, or spray generously with cooking spray.
• Combine all dry ingredients in a large bowl. Whisk well.
• Whisk together the egg, milk, sour cream, melted butter and pumpkin in a medium bowl until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined.
• Scoop batter evenly into muffin cups until 3/4 full.
• Baked 15 - 16 minutes until tops are beginning to brown and toothpick inserted in center comes out clean.

for the butter

• Stir the butter, honey and salt together in a small bowl until evenly combined. Served at room temperature with the muffins.

Notes

Adapted from Running to the Kitchen