Pumpkin Corn Muffins

I sweetened these muffins with brown sugar, but if you'd like a less sweet muffin to go with chili or beans, feel free to cut back on the sugar.


Pumpkin Corn Muffins

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons light brown sugar, packed
1 large egg
3/4 cup milk
1 cup canned or fresh pumpkin puree
2 tablespoons melted butter

Heat oven to 375°. Grease and flour 12 muffin cups.

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.

In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.

Bake for 18 to 20 minutes.