With Halloween and Thanksgiving slowly drawing near I am thinking Pumpkins!! I haven't made this yet but certainly plan to and wanted to share with all of you.

Pumpkin-y Cornbread Muffins

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
Sugar for sprinkling (I used the raw sugar)


Preheat oven to 350 degrees. Line a muffin tin with muffin liners. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Transfer to the prepared muffin tin. Sprinkle with a little sugar (I used raw sugar) on top. Bake for about 20-25 minutes, or until edges just begin to color. Cool to room temperature. Makes approximately 12-13 muffins.