Pumpkin Cornbread Muffins

This is definitely not for the gluten-free, dairy-free, egg-free, or corn-free crowd, as it has wheat, dairy, eggs, and cornmeal in it. My muffin tin holds about a half cup per muffin and made 18 muffins. The cornmeal I used is stone ground from the local grist mill.

Ready to eat: pumpkin cornbread muffins

Makes: 12-18

Wet Ingredients:

1 c pumpkin puree
1 c half 'n' half or whole milk
2 eggs
4 tbsp unsalted butter, melted
4-6 tbsp raw honey

Dry ingredients:

1.5 c yellow cornmeal
3/4 c all purpose flour
1 tbsp baking powder
3/4 tsp sea salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Directions

Preheat oven to 350 F.

Mix wet ingredients together in a large bowl. Sift in dry ingredients. Whisk gently to combine. Use a 1/3 c measuring cup to fill greased muffin tin.

Bake for 20 minutes, until golden brown on top.

Let cool on a rack.