We are going to start off where no one in their right mind would…..in the bread and roll category. I’ve been making these pumpkin cornbread muffins for a couple years now and they are so apropos of the occasion that I just had to share them with you. They are a dense, crumbly affair which makes them perfect for sopping up gravy or making them into stuffing.
The second most important part of the meal is dessert…..doy. I’ll be making the classics, a Pumpkin Pie for me and an Apple Pie for everyone else. If ambition strikes I’ve narrowed it down to a couple other options either Cranberry-Lime Cookies or Pumpkin Cinnamon-Chip Cookies, but more than likely I’ll make some Canela Ice Cream and call it a day.
I’m still debating on the day’s cocktail. What is everyone drinking? I’d love to hear. I’m bouncing back and forth between bourbon and champagne or maybe hard cider…I don’t know, but whatever fills your cup I hope it is tasty and you will be clinking it with someone you love.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup pumpkin purée
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- Heat oven to 400°F and line a 12-cup muffin tin with paper liners or grease with baking spray.
- Whisk together the cornmeal, flour, brown sugar, and salt in a large bowl.
- Beat the eggs in a separate bowl then whisk in the pumpkin purée, applesauce, and vegetable oil.
- Scrape the wet ingredients into the dry ingredients with a rubber spatula and mix together until combined.
- Evenly distribute the batter into the muffin cups and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.