It’s Fall, thank goodness. I love the colder weather, mixed with sunshine. I love the heartier meals and fantastic autumn vegetables. The farmer’s market is one of my favorite places in the fall. Fresh vegetables, squash, pumpkin, corn and more. In the cooler Fall months, my kids request my moist sweet cornbread with our heartier meals like chili and stew, slow cooker meals and just about any other meal I make. They really love it.
They also love pumpkin. So do I. Yep, pumpkin everything. So when one is deliberating something new, why not take a classic family recipe and make it all new with a few twists. Makes for a wonderful addition to absolutely any fall meal. That’s how Honey Pumpkin Cornbread Muffins were brought to life.I recently had the opportunity to try out new Tate+Lyle Honey Granules. Wait what? Honey granules? That’s right! And I cannot even begin to tell you how delicious they are. Tate+Lyle Honey Granules are a wonderful blend of pure can sugar and honey. Sweet and a great way to add honey flavor to your recipes.
I love the smell of them, I love the taste of them. You can use them in your oatmeal, cereal, tea, coffee, on “sugar” toast, or in place of sugar in just about any other dessert known to man.
In case you were wondering, they go REALLY well on top of ice cream. Delicious!
But I decided to try them in these Honey Pumpkin Cornbread Muffins.
One bite and we were sold. First of all, the honey added a delicious rich honey flavor to the muffins but then mix in the pumpkin and you literally have a fall meal pairing that not only smells heavenly, it tastes divinely like Fall.
Ready for some Honey Pumpkin Cornbread Muffins?
Honey Pumpkin Cornbread Muffins
- 1 c. cornmeal
- 3 c. all-purpose flour
- 1 1/3 c. Tate+Lyle Honey Granules
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup pureed pumpkin
- 1/4 cup. melted unsalted butter
- 2 eggs, beaten
- 2 1/2 cups whole milk
- Preheat oven to 400 degrees and grease a 12 cup muffin tin.
- In a large mixing bowl, stir the cornmeal, flour, Tate+Lyle Honey Granules, baking powder and salt.
- In a separate bowl, mix together the pureed pumpkin, melted butter, beaten eggs and milk.
- Pour the wet ingredients into the dry ingredients stirring just until moistened.
- Pour the batter into the greased muffin tin filling each about ⅔ full.
- Bake at 400 degrees for 15 minutes or until golden.
- Remove from oven, serve warm with butter or honey or simply plain.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.