The twist is the addition of canned pumpkin. Like me, you probably have a can or two left over from the pumpkin pie days of last fall. I adapted this recipe from one I found on line. Please forgive me whoever originally posted it. When I copied the recipe, I eliminated the source.
1 cup plain *canned pumpkin
1 cup low fat milk
1/4 cup plus 2 TBS honey
1/4 cup sugar
2 large eggs
1 1/4 cups yellow corn meal
3/4 cup all-purpose flour
1 TBS baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
4 TBS butter (melted)
1. Preheat oven to 400. Generously grease pans with butter or spray. This recipe will make 12 regular or 24 mini-muffins, plus 3 regular muffins.
2. Whisk together the pumpkin, milk, honey, sugar and eggs in a separate bowl.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
4. Add the wet ingredients and the melted butter to the dry ingredients. Mix with a wooden spoon until just combined. Let sit for a minute or two.
5. Spoon into muffin tins, filling each cup to the top. Bake until tops are golden, and muffins are firm to the touch. Mini muffins should take about 11 minutes to bake. Regular muffins about 20 minutes. Leave in the pan for about five minutes before turning them out to a wire rack to cool.
Note: A can contains two cups. Save the second cup. These muffins are really good. You’ll want to make them again!