Pumpkin Corn Muffins

Today's recipe is an updated reprise of a seasonal favorite- a tender and golden pumpkin corn muffin.

The coyotes were up bright and early this morning, yelping in the cool blue air as my old English tea kettle sputtered and complained. Tea for breakfast is not an efficient way to wake up. It's more of a coaxing than the throttle of a double espresso fueled Americano, but right here, right now, it will have to do. At least this week. The closest cafe is an hour away. When people ask what it is I miss most living out here in the rural desert, my answer is always the same. But the list is growing.

And speaking of what I miss, in the thick of the current events and the perilous financial theater of late I've managed to keep (what is left of) my wits by creating a new project. Something tangible. Something you can wrap your hands around (yes, it features recipes). Something you'll be enthusiastic about, Dear Reader. At least I hope you will. I know I am.

And I'm eager to share it. Soon!

So I've been busy as a bee behind the scenes this week- working on said new project. Eating lots of salad. Reprising muffins.


Pumpkin Corn Muffins

These sunny golden gems are tender and not-too-sweet. And Darling, they reheat beautifully. I halved and toasted mine in the toaster oven for a brunchy bite with green chile stew.

3 large organic free-range eggs or Ener-G Egg Replacer for two eggs
1/2 cup extra light olive oil
3/4 cup pumpkin puree
3/4 cup organic light brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup organic stone ground cornmeal
1 cup Pamela's Ultimate Baking Mix or gluten-free pancake and baking mix
1 teaspoon baking powder
1/2 teaspoon sea salt

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, Pamela's Ultimate Baking Mix, baking powder, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the twelve muffin cups.

Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]

Place the muffin pan on a wire to cool a bit- maybe five minutes- then remove the muffins from the tin and place them on the wire rack to continue cooling.

Serve warm.

Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting or grilling.

Makes twelve muffins.

Karina's Notes::

If you are avoiding corn, replace the cup of cornmeal with buckwheat or a mix of millet and quinoa flour.

To avoid dairy make your own buttermilk-free baking and pancake mix using 1 cup of your gluten-free preferred flour blend with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of sea salt added.

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Karina's other pumpkin recipes::

Pumpkin Berry Muffins
Brown Sugar and Spice Pumpkin Bars
Maple Frosted Pumpkin Cake
Mexican Pumpkin Soup
Santa Fe Pumpkin Chowder