{Dish It!}: Pumpkin Corn Muffins with Cinnamon Honey Spread + Link to Your Recipes/Tips

Welcome to {Dish It!}, a weekly series at Frugal Femina where you can link to your recipes and kitchen tips.

I have been going through a phase where I love recipes with corn meal. Cookies, pancakes, and this week…muffins. I found a recipe for cranberry streusel corn muffins in a magazine, so I wondered if there was a recipe for pumpkin corn muffins somewhere. Sure enough, Libby’s had just what I was looking for!  Although the stores aren’t selling pumpkin right now because of the shortage, I stocked up on canned pumpkin the last time I saw it and had plenty for this recipe.

These muffins could be used as cornbread during dinner, or you can whip up some cinnamon honey spread for an after-dinner treat. Of course, my muffins have a little cinnamon in them, too, because Little Britches decided that’s what they needed. c-: Do you have any favorite pumpkin recipes?

Ingredients:

• 1-1/4 cups all-purpose flour
• 1 cup corn meal
• 1/3 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1-1/4 cups pumpkin
• 1/3 cup evaporated milk
• 1/4 cup vegetable oil

Directions:
Prehead oven to 375°. Grease 18 muffin cups.

Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into muffin cups.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Cinnamon Honey Spread:
Beat the following ingredients until blended and store refrigerated:

• ½ cup butter/margarine (softened)
• 1 cup powdered sugar
• ¼ cup honey
• ¼ teaspoon ground cinnamon

Don’t forget to link to your recipes/kitchen tips below!

This post is linked to:

• Mouthwatering Mondays
• Tasty Tuesday
• Tempt My Tummy Tuesday

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