Pumpkin Chipotle Cornbread (Or Muffins)

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.

Kate Ramos

Pumpkin Chipotle Cornbread (or muffins)

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Breads

Cuisine: American

Calories: 156

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup pumpkin purée
• 1/2 cup 1 stick melted butter, plus more for brushing
• 3-4 chipotles in adobo chopped (use more if you’d like it spicier)
• 1 cup buttermilk room temperature
• Butter and honey for serving

Equipment

• USA Pan Bakeware Cupcake and Muffin Pan

Method

 

1. Heat oven to 400°F and grease a 8×8 square baking pan or line a 12-cup muffin tin with paper liners or grease with baking spray.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1/3 cup brown sugar, 2 teaspoons baking powder and 1/2 teaspoon salt in a large bowl.
3. Beat the 2 eggs in a separate large bowl then whisk in the 1 cup pumpkin purée, 1/2 cup melted butter, 2 chopped chipotles, and 1 cup buttermilk.
4. Scrape the wet ingredients into the dry ingredients with a rubber spatula and mix together until combined. The batter will be thick.
5. Spoon into the baking dish or evenly distribute the batter between the muffin cups and bake for about 20-30 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack and brush top with melted butter. Let cool at least 15 minutes, then slice and serve warm with butter and honey.

Nutrition

Serving: 1gCalories: 156kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 31mgSodium: 152mgFiber: 2gSugar: 6g

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