Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon pumpkin pie spice
  • Pinch salt
  • 1/4 cup + 2 tablespoons maple syrup
  • 3 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 6 tablespoons unsalted butter (room temperature)
  • 2 tablespoons maple syrup

Instruction

  • Preheat oven to 400 °F and place a 12-cup regular muffin pan into the oven.
  • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a medium bowl, whisk together maple syrup, eggs, pumpkin puree, vegetable oil, vanilla extract, and milk.
  • Make a well in the dry ingredients and then pour the liquid mixture into the center. Using a spatula, gently start folding the dry ingredients with the wet until a dough formed.
  • Remove the muffin pan from the oven and carefully place 1/4 teaspoon of unsalted butter into each of the muffin cups. Carefully swirl around so it coats the entire cup or use a pastry brush to brush the entire cup with the melted butter.
  • Using a large cookie scoop or ice cream scoop, divide the batter evenly amongst the cups, filling 3/4 of the cup full.
  • Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let sit for 5 minutes then remove muffins from muffin pan and place on a wire rack to cool completely.
  • While the muffins are cooling, stir together the ingredients for the maple butter in a small bowl then use when serving the muffins.