Pantry Eats: Pumpkin Cornbread

27 Nov 2022

PANTRY EATS: Pumpkin Corn Muffin

Sometimes, we are unable to go grocery shopping and the fridge is empty, I go through the pantry, see what I have on hand, creativity comes and new recipes are created.

A few days ago, my eldest asked me earlier in the day if I could make corn muffins for him again (we just had them the day before) but I knew I didn't have any sour cream and I didn't want to use what little I had left of milk for a baked good. I told him I'd have to see when I could make it for him again. After my kids went to bed, I found a can of pumpkin puree and decided I could probably use it in place of the dairy to make some corn muffins for breakfast. I didn't have any eggs either so I decided to replace it with 1 tsp. of baking powder. If you do have an egg or want to use it, just omit 1 tsp of the baking powder and use 3/4 tsp. of baking powder and an egg instead.

My husband and I taste tested them freshly baked and ate 2 each. My kids woke up asking what breakfast was and I surprised them with pumpkin cornbread muffins. They devoured them all and asked me to make them again. The first time I had a 15 oz. can of pumpkin puree but today, a large can (almost double the amount but not quite) was available so I bought that and used it by doubling the recipe. My husband and I are taste testing this batch too and enjoying them!

INGREDIENTS (makes one dozen)

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • ¾ tsp. baking soda
  • 1 ¾ tsp. baking powder
  • 4 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • ¼ tsp. ground clove
  • ¼ tsp. ground cardamom
  • 10 tbsp. salted butter (melted and cooled slightly) if you're using unsalted, add ¾ tsp. salt to recipe
  • 1 tsp. molasses
  • ¾ maple syrup
  • 1 tsp. vanilla essence
  • 1 can of 100% pure pumpkin puree (15 oz. / 425 g)

DIRECTIONS

  1. Preheat oven to 375F.
  2. Melt butter in a sauce pan. Add molasses and vanilla essence, then cool slightly.
  3. While butter is cooling, add all the dry ingredients together in a bowl and mix with a whisk.
  4. Once butter is cool, add pumpkin (and egg if you’re using it) and mix until combined. Then add 1/3 maple syrup, mix well, then another 1/3 maple syrup and repeat until all the maple syrup is combined.
  5. Pour #4 into the dry ingredients bowl and mix until combined. Don’t over mix! You don’t want to activate the gluten where it becomes dense.
  6. Bake in the oven for 20 – 25 minutes or until it springs back when you press the center or when you stick a toothpick in the center and it comes out clean.
  7. Take out and let it cool on a rack for 10 – 15 minutes before consuming. We like spreading butter on it when we eat it!

ENJOY!


Pantry Eats: Pumpkin Cornbread

27 Nov 2022

PANTRY EATS: Pumpkin Corn Muffin

Sometimes, we are unable to go grocery shopping and the fridge is empty, I go through the pantry, see what I have on hand, creativity comes and new recipes are created.

A few days ago, my eldest asked me earlier in the day if I could make corn muffins for him again (we just had them the day before) but I knew I didn't have any sour cream and I didn't want to use what little I had left of milk for a baked good. I told him I'd have to see when I could make it for him again. After my kids went to bed, I found a can of pumpkin puree and decided I could probably use it in place of the dairy to make some corn muffins for breakfast. I didn't have any eggs either so I decided to replace it with 1 tsp. of baking powder. If you do have an egg or want to use it, just omit 1 tsp of the baking powder and use 3/4 tsp. of baking powder and an egg instead.

My husband and I taste tested them freshly baked and ate 2 each. My kids woke up asking what breakfast was and I surprised them with pumpkin cornbread muffins. They devoured them all and asked me to make them again. The first time I had a 15 oz. can of pumpkin puree but today, a large can (almost double the amount but not quite) was available so I bought that and used it by doubling the recipe. My husband and I are taste testing this batch too and enjoying them!

INGREDIENTS (makes one dozen)

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • ¾ tsp. baking soda
  • 1 ¾ tsp. baking powder
  • 4 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • ¼ tsp. ground clove
  • ¼ tsp. ground cardamom
  • 10 tbsp. salted butter (melted and cooled slightly) if you're using unsalted, add ¾ tsp. salt to recipe
  • 1 tsp. molasses
  • ¾ maple syrup
  • 1 tsp. vanilla essence
  • 1 can of 100% pure pumpkin puree (15 oz. / 425 g)

DIRECTIONS

  1. Preheat oven to 375F.
  2. Melt butter in a sauce pan. Add molasses and vanilla essence, then cool slightly.
  3. While butter is cooling, add all the dry ingredients together in a bowl and mix with a whisk.
  4. Once butter is cool, add pumpkin (and egg if you’re using it) and mix until combined. Then add 1/3 maple syrup, mix well, then another 1/3 maple syrup and repeat until all the maple syrup is combined.
  5. Pour #4 into the dry ingredients bowl and mix until combined. Don’t over mix! You don’t want to activate the gluten where it becomes dense.
  6. Bake in the oven for 20 – 25 minutes or until it springs back when you press the center or when you stick a toothpick in the center and it comes out clean.
  7. Take out and let it cool on a rack for 10 – 15 minutes before consuming. We like spreading butter on it when we eat it!

ENJOY!