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Today, my son and I went on a walk just because we could. We had a few minutes before lunch with nothing to do, and it's hard to spend a beautifully cool August day like today inside.
We counted leaves and dandelions. The seasons are already changing, and there were far more leaves than dandelions today.
After looking at the calendar ahead, I started experimenting with fall flavors a few weeks ago.
This was a great decision. I love autumn, and I look for ways to incorporate the wonderful flavors year-round.
My first success out of the oven: pumpkin cornbread.
I wish you could smell my kitchen right now! It smells like everything you hope for in autumn.
Pumpkin and spice all in a warm sweet bread. It bakes up like a savory cake.
These sweet little pumpkin cornbread muffins were gone within hours of pulling them out of the oven!
I added a little pat of butter on a couple, but it isn't necessary. They are sweet and moist all on their own.
Simple enough to make on a weeknight, but also special enough to include with any fall get together. I anticipate making this recipe many more times this autumn.
These muffins were delicious, but even sweeter was the opportunity to use my grandma's cast iron cornbread pan. I've been looking for an excuse to pull it out, and it won't be the last time! (Here's a link to a similar pan.)
But, if you don't have a cornbread pan, a muffin tin will do. I also included instructions on how to make this in an 8x8 pan below the recipe.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup packed light-brown sugar
- 1/4 cup unsalted butter (melted)
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 2 large eggs
- butter or honey (optional)
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin.
- Combine all ingredients in a large mixing bowl. Mix gently until combined.
- Using two spoons, gently fill each muffin cup until half full to allow room for the cornbread to expand.
- Bake for 12 minutes. Using a fork, gently check the center for doneness.
- Cool and enjoy.
If you would prefer a single cornbread loaf over muffins, pour batter into a greased 8x8 pan and bake 25-30 minutes. Check center for doneness before removing from oven.