Patrick Decker

Pumpkin Corn Muffins (From Scratch Style)

So last week’s “Supermarket Score: Pumpkin” post garnered quite a few comments (much to my appreciative surprise).  I heard from many a die-hard baker out there that could appreciate the suggestion of a Pumpkin Corn Muffin, but didn’t want to go the boxed mix route.  They wanted to go old school and make them from scratch.

So this week’s post is all about you, at-home-bakers!  A Pumpkin Corn Muffin to call your very own (and kudos to you for shirking off a boxed mix in pursuit of getting your hands a bit dirty)!  What I particularly enjoy about this recipe is the amount of salt in it.  While it does have some brown sugar to help bring out the sweetness in the pumpkin and corn, it’s most definitely a muffin erring more on the side of “savory” than “sweet”.  Perfect, in my opinion, to enjoy over a cup of coffee in the morning or pass around the dinner table at night.

Give it a go and feel free to experiment with some of your favorite variations.  Want to top it with chopped nuts or streusel?  Go right ahead.  Hankering to fold in 1 cup of shredded dry jack or sharp cheddar cheese?  Brilliant!

PUMPKIN CORN MUFFINS

by Patrick Decker

Yield: 12 muffins

Ingredients

  • 1 cup prepared pumpkin
  • 3 tablespoons sour cream or Greek yogurt
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 1 cup fine ground cornmeal or instant polenta
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 cup dark brown sugar, packed
  • 3 tablespoons pumpkin seeds, optional

Instructions

Preheat the oven to 400 degrees.  Grease the cups of a 12-cup muffin pan with softened butter or nonstick cooking spray.

In a small mixing bowl whisk together the pumpkin, sour cream (or Greek yogurt), eggs, and butter.  Set aside.

In a large mixing bowl whisk together the remaining dry ingredients except the seeds.  Add the wet ingredients to the dry ingredients and stir just to combine.  Divide the batter between the cups and top each with the pumpkin seeds (if using).

Bake the muffins until they’re pale golden brown and a toothpick inserted into the center comes out clean,  18 to 20 minutes.  Let the muffins cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling.

[I recommend serving the muffins warm.  If you’re baking them ahead of time, reheat them in a 250 degree oven for about 10 minutes.]

Patrick W. Decker’s life revolves around food.  Always has.  Probably always will.  As a graduate of The Culinary Institute of America and past member of the culinary team on Rachael’s daytime talk show, he now works as a food stylist and producer in NYC by day, and a food writer and recipe developer at his home in New York’s Hudson Valley by night.  You can see what he’s up to by following his latest twEATs on Twitter at @patrickwdecker or visiting his website at patrickwdecker.com.



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