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Pumpkin Cornbread Muffins & Whipped Ho Recipe


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     Pumpkin Cornbread Muffins & Whipped Ho

Category   Desserts - Breads
Sub Category   None
Servings   24 muffins

1 cup Cornmeal
1 cup All Purpose Flour
1/3 cup granulated Sugar
2 tablespoons corn flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
¼ teaspoon Pumpkin Pie Spice
4 tablespoons unsalted Butter, melted
1 cup Buttermilk
1 8-ounce container of Sour Cream or Crème Fraiche
1 Egg, lightly beaten
¾ cups Pumpkin Puree
For whipped butter
¼ cup unsalted Butter, room temperature
6 tablespoons Honey
2 tablespoons Maple Syrup
¼ teaspoon ground Cinnamon

Instructions for the Muffins- 1.Preheat oven to 350 degrees. Line a muffin pan with muffin baking cups. 2.In the bowl of a freestanding mixer (or in a large mixing bowl if using a hand held mixer) combine the cornmeal, flour, sugar, masa harina, baking powder, baking soda, salt and pumpkin pie spice. Mix on low to fully combine. 3.In a separate large, mixing bowl combine butter, buttermilk, sour cream/crème fraiche, egg and pumpkin puree. Whisk to fully combine.
4.Add the wet ingredients slowly to the dry ingredients, mixing on low to fully combine. Do not over mix. 5.Fill muffin cups 2/3 full and bake for 20-25 minutes until a toothpick inserted comes out clean. Allow to cool in pan for 15 minutes and then on a cooling rack. Serve slightly warm.
Instructions for the Whipped Butter- 6.Place butter in the bowl of a freestanding mixer (or large bowl if using a handheld mixer). Using the whisk attachment, mix at high speed until the butter is light and fluffy (about 2 minutes). 7.Add the honey, maple syrup and cinnamon. Mix to fully combine. 8.Store in a sealed container in the refrigerator until using.

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