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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