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Recipe Amber K. Stott

Pumpkin Cornbread Muffins

Pumpkin is considered a “superfood,” packed with vitamin A, and the rich antioxidant, beta-carotene. In this recipe, it makes a delicious corn muffin that’s a perfect accompaniment to homemade chili.

Yield: 12 muffins

Pumpkin Cornbread Muffins


  1. ½ cup all-purpose flour
  2. ½ cup whole wheat flour
  3. 1 tsp. ground cinnamon
  4. ½ tsp. ground ginger
  5. ½ tsp. ground cloves
  6. ¼ tsp. ground cardamom
  7. 1 tsp. baking powder
  8. ½ tsp. baking soda
  9. ¼ tsp. salt
  10. ¾ cup cornmeal
  11. 2 eggs, beaten
  12. 1 cup pumpkin puree
  13. ½ cup brown sugar, packed
  14. ¼ cup canola oil
  15. 1 cup chopped walnuts


  1. Preheat the oven to 425 degrees.
  2. In a medium bowl, use a whisk to stir together the flours, spices, baking powder and soda, as well as the salt. Whisk in the cornmeal to incorporate. Form a well in the center.
  3. In a separate bowl, combine the eggs, pumpkin, sugar, and oil. Add this mixture to the flour mixture and stir just until combined (it’s okay if some of the flour still shows through—it will be combined when you add the walnuts). Next, gently fold in the walnuts.
  4. Fill 12 greased muffin cups to about ¾ full. Allow them to sit for about 10 minutes (this will allow a lovely crown to form) before baking in the oven for 15-18 minutes.
  5. Let the muffins rest for about 5 minutes before you remove them from the muffin tin and allow them to cool completely on a wire rack.


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