Pumpkin cornbread muffins

Step 1

Preheat the oven to 400°F. Spray a 12-cup muffin tin generously with nonstick cooking spray or grease with butter.

Step 2

In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.

Step 3

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.

Step 4

Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.

Step 5

Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20 to 23 minutes, or until the tops are a golden-orange color and set. Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely.