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–+ servings
Kate Ramos

Pumpkin Chipotle Cornbread (or muffins)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breads
Cuisine: American
Calories: 156
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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

Method
 

  1. Heat oven to 400°F and grease a 8x8 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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