We love pumpkin this time of year: pumpkin pie, pumpkin lattes, pumpkin cheesecake.
That pumpkin love reminded us of this pumpkin cornbread muffin recipe from The Pit in Raleigh, which appeared two years ago in our monthly Specialty of the House recipe. Try this on your Thanksgiving menu.
Here’s a list of some of our other Thanksgiving-worthy recipes that can be found on our recipe site: nando.com/therecipe.
▪ Dorie Greenspan’s Thanksgiving Twofer Pie, a pumpkin and pecan pie in one.
The Pit’s Pumpkin Cornbread Muffins
3/4 cup sugar
3 eggs, beaten slightly
1 1/3 cups buttermilk
1 cup canned pumpkin puree
1 1/3 cups cornmeal (white or yellow)
1 1/3 cups flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/8 teaspoon cinnamon
Pinch of nutmeg
8 tablespoons (1 stick) unsalted butter, melted
Heat oven to 350 degrees. Use an all-purpose cooking spray to grease a muffin tin. Set aside.
Mix sugar, eggs, buttermilk and pumpkin puree in a medium bowl until well blended. Set aside.
Combine cornmeal, flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl. Add wet ingredients to dry ingredients and mix well. Add the melted butter and stir until thoroughly combined.
Spoon batter into muffin tin, about two-thirds full. Slam muffin tin down on kitchen counter several times to release air bubbles. Place in the oven and bake for 20 to 25 minutes, turning pan 180 degrees after first 10 minutes. The muffins are done when an inserted toothpick comes out clean and the tops are set.
Yield: about 1 1/2 dozen muffins