Not too sweet and not quite savory, these maple pumpkin corn muffins are great for weekend baking. Bake a batch and enjoy all week long with dinner, as a snack, or as a grab-and-go breakfast pastry.
Maple Pumpkin Corn Muffins
A savory-sweet pastry combo that'll be your go-to weekend treat!
- whole spelt flour (or all-purpose): 1 cup
- corn meal: 1¼ cups
- baking powder: 2 teaspoons
- salt: ½ teaspoon
- cinnamon: ½ teaspoon
- all-spice: ¼ teaspoon
- all-natural pumpkin puree: 1 cup
- egg, large: 1
- whole milk: 1 cup
- butter, melted: ½ cup
- pure maple syrup: ⅓ cup
- brown sugar: ¼ cup
Step 1: Preheat oven to 400 degrees and lightly grease a 12-cup muffin tin.
Step 2: In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, and all-spice.
Step 3: Make a well in the center of the bowl, and add the pumpkin puree, egg, milk, butter, maple syrup, and sugar. Whisk until the mixture comes together and is lump free.
Step 4: Pour the muffin batter in the muffin cups (¾ of the way full) and bake for about 18 minutes or until tops are golden brown. Allow to cool completely before tasting/serving.
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