It’s fall, despite the 70+ weather we’re having here in the south. The mornings and evenings are cool and quiet. No one is out in a rush to cut their grass and beat the heat. It’s peaceful on the porch and these muffins are a super way to get your kids off to school or just munch on yourself with a cup of tea after they have left for the day. They are light, not overly sweet or particularly savory like traditional corn or pumpkin muffins. The hint of sweetness comes from the molasses and honey and just a bit of maple syrup and fresh ginger in the granola. The crumbly texture comes from the addition of cornmeal. Pick your own favorite granola to use on these or make your own. This recipe makes about 24-30 small muffins depending on how high you fill your tins.
Pumpkin & Corn Meal Muffins
- 1 cup white/wheat flour
- 1 cup fine cornmeal
- 1 tablespoon baking powder (no aluminum)
- 1 teaspoon pink sea salt
- 1 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 2 whole eggs (large)
- 1/2 cup light brown sugar (not packed)
- 1 1/2 cups pumpkin puree (cooked)
- 2 tablespoons virgin coconut oil (liquid)
- 3 tablespoons butter (melted and cooled)
- 1 tablespoon molasses
- 1 tablespoon honey
- Preheat oven to 400F.
- Using soft butter, grease small muffin tins well on the inside.
- Sift the flour, cornmeal, salt, baking powder, cinnamon, and nutmeg together. Set aside.
- Beat eggs on medium/high until they are moderately fluffy (about 2 minutes).
- Add brown sugar, liquid coconut oil, liquid butter, pumpkin, molasses, and honey. Blend well with mixer on med/high so it’s light in texture.
- Add the flour in two batches. Start on low to incorporate quickly, and then beat on med/high when finished so it’s light and almost fluffy. It only takes 30 seconds to a minute to get some air incorporated once the flour/cornmeal mix is combined. Don’t over-blend.
- Spoon into mini muffin tins about 3/4 full.
- Carefully top with granola. Press the granola into the wet muffin mix just a bit so it sticks to the top while baking.
- Bake for 11-13 minutes. Test at 11 minutes. They continue to bake while they are cooling so pull them when they have just finished cooking all the way through.
- Let cool for 5 minutes or they will stick to the pan and break apart during removal.
- Using a small plastic knife, gently go around the edge of each muffin before attempting to lift it out with fork or spoon.
- Serve with soft honey butter.