Pumpkin Corn Muffins – Overtime Cook
Pumpkin Corn Muffins are the perfect blend of two amazing fall flavors in one extraordinarily moist and flavorful muffin! Do you receive the Overtime Cook newsletter? It's full of recipes, cooking tips and more! Click here to join. Since I got married I make a lot of muffins. My husband likes to have them for […]

Pumpkin Corn Muffins are the perfect blend of two amazing fall flavors in one extraordinarily moist and flavorful muffin!

Do you receive the Overtime Cook newsletter? It's full of recipes, cooking tips and more! Click here to join.

Since I got married I make a lot of muffins. My husband likes to have them for breakfast or for a mid-day snack, and they're super easy, which means it's a quick task for me to keep the freezer full for him. I freeze the muffins in individual bags so they can easily be microwaved for a quick meal on the go.

Naturally, I revisited old favorites, such as these blueberry muffins, peach muffins, some healthy chocolate muffins, plus some muffin recipes from my first cookbook, Something sweet. But if you've been following here for awhile, you're probably not surprised that I don't like making recipes over and over again. I'm always looking for new ideas, new recipes, new ways to change things. And when it comes to baking my muffins, to be honest half the time I don't know what I'm going to do, I just look in the pantry and wait for the inspiration to hit me. .

Well, the inspiration one day came via too big a can of pumpkin puree. I bought it to make a different recipe (oddly, I can't remember what it was!). They didn't have the standard size so I bought a bigger one. After using about a cup of mash, I wondered what to do with the rest. Maybe I'll make some muffins, I thought to myself. And then, I don't know why, but cornmeal came to mind. Sometimes that's how my brain works. So I thought, "Pumpkin and corn muffins?" It sounds good."

Ironically, by the time I set out to make them, the open box was open for too long and had to be thrown away. But I went out and bought another can of pumpkin puree, and I went in the oven. I am delighted with the results. Pumpkin and cornbread are both comfort food, both work so well for Thanksgiving and both give these muffins such a delicious taste and texture. I am thrilled with how they came out, and I know you and your family will love them too!

Follow you @to cook on Instagram again?

Faq:

Scroll through the FAQ to access the recipe.

Can I freeze these muffins?

Absolutely. I like to freeze muffins in individual ziplock bags, but as long as they're in an airtight container or bag, they will be fine. You can simply let them thaw or reheat them in the oven or microwave. And of course, don't hesitate to serve them warm, with a knob of melted butter because… .. yum!

Can I double this recipe?

You certainly can! I doubled that down because, like I said, I always keep my freezer stocked with muffins. It worked great once doubled!

Is it best done by hand or with an electric mixer?

Either works. Personally, I find the muffin batter very easy to mix by hand, so I make it that way. Mainly because I am lazy to wash the bowl of my electric mixer. That being said, there is no reason not to use one! I would use a pallet prop, if you have one.

Can I use pumpkin pie filling instead of mashed pumpkin?

I do not recommend making this substitute in this recipe. The canned pumpkin pie filling has added sugar, as well as additional flavors, which would make these muffins too sweet. For best results, use 100% pure pumpkin puree in this recipe - store-bought or homemade.


Pumpkin and Corn Muffins

Author:

Serves: about 18 muffins

Ingredients

  • 4 eggs
  • ¾ cup canned pumpkin puree
  • ⅓ cup of oil
  • ¼ cup maple syrup
  • ½ cup of milk or non-dairy milk
  • 1½ teaspoon of baking powder
  • 1½ teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • ¾ cup of sugar
  • 1½ teaspoon of cinnamon
  • 1 cup of flour
  • 1¼ cup cornmeal

Instructions

  1. Preheat the oven to 350. Line a muffin tin with paper cups and set aside.
  2. Combine eggs, pumpkin puree, oil, maple syrup and milk in a medium bowl. Whisk to combine.
  3. Add the baking powder, baking soda, salt, vanilla, sugar and cinnamon. Whisk until smooth.
  4. Switch from a whisk to a rubber spatula or wooden spoon. Add the flour and cornmeal. Stir to incorporate.
  5. Pour batter into prepared muffin cups, filling each cup about ¾ full. Bake for 16 to 18 minutes, until the top is set.

Plan ahead:

  1. These muffins freeze well in an airtight container or bag.

3.4.3177


If you liked this recipe, you may also like:

Peanut butter muffins

Lotus pumpkin mousse

Pumpkin and spice waffles

Pumpkin and Maple Granola

Tools needed for this recipe:

Muffin pan

Whip

Mixing bowls

Do you like this recipe? You will love my cookbooks!

They also make a great gift!

Click here to buy Something sweet.

Click here to buy Real life kosher cuisine

Click here to buy No more kosher cooking in real life

Never miss a new recipe! Follow me for all updates on:

Facebook| Instagram | Twitter | Pinterest

Thanks for stopping by! Hope you enjoy these muffins as much as we do! - Miriam

Disclosure: OvertimeCook.com participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide sites with a means to earn advertising fees by advertising and linking to amazon.com.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

SHOP NOW

Leave a Reply

Your email address will not be published. Required fields are marked *