I’m always a fan of anything to do with making compound butters, and these Pumpkin Corn Muffins (paired with honey sage butter – which I could officially put on almost anything) from The Pumpkin Spice Handbook provide just the perfect excuse. The cornmeal lends an almost-savory nature to these wonderfully moist, pumpkin-flavored muffins, making them ideal for anything from breakfast to a mid-afternoon snack!
Pumpkin Corn Muffins with Honey Sage Butter
1 cup yellow cornmeal
1 cup whole-wheat pastry flour
1 tsp baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons brown sugar
½ cup whole milk
¼ cup full-fat Greek yogurt
1 Tbsp butter, melted
1 cup pumpkin puree
For honey sage butter:
1/4 stick butter
½ Tbsp honey
½ Tbsp chopped fresh sage
Preheat oven to 375 degrees and line a muffin tray with cupcake papers.
In large bowl, combine cornmeal, flour, baking soda, salt, and spices.
In separate medium bowl, whisk together brown sugar, egg, milk, yogurt, butter, and pumpkin.
Add wet ingredients to dry and mix until combined. Spoon batter into lined muffin pan until each cup is about ¾ full.
Bake for approximately 15-20 minutes until tops begin turning golden brown around edges. Remove from oven and let cool for 3-5 minutes in pan before transferring to rack to cool completely.
In a mini food processor, combine butter, honey, and sage with a spoon until well-mixed.
Serve muffins warm with butter.