The past few days have been kind of crazy. We were supposed to be driving down to Atlanta on Saturday to spend the week of Thanksgiving with Jason’s parents. On Thursday, we found out Jason’s grandmother passed away and we were no longer going to be driving down to Atlanta because everyone was going to come up to us now because of the funeral (in PA) and everything in between. So, we’ll now be spending Thanksgiving here with Jason’s parents. And this will actually be the first year ever that we aren’t cooking at home. Between the funeral, driving to and from PA, shuttling Winston around to his dog sitter, taking Jason’s brother to and from the airport…we literally just don’t have the time to cook at home so we are going out to eat!
Our favorite restaurant had one reservation left so we snagged that up. Their Thanksgiving menu looks amazing so I’m actually pretty excited by this, given the circumstances. At least we will all be together and that is what counts.
Since we won’t be making our Thanksgiving meal at home this year, you can do me the favor of making these pumpkin cornbread muffins! I slathered these with a maple butter and oh my gosh – they were 100% perfection. I love everything about cornbread (have you seen my cornbread stuffing?!) for holiday meals and in fact, I crave cornbread on the regular. I actually prefer cornbread over regular bread. Warm and slathered in butter? Oh slay me.
These pumpkin cornbread muffins are the perfect companion to your Thanksgiving meal. Instead of making dinner rolls this year, you should make these :) Use it to sop up the gravy or you could slice the muffins in half and put turkey and cranberry sauce in between and make it like a sandwich. Orrrr just slather it in a ton of butter and eat it on its own. Either what you have it – you will love it!
Make the maple butter and SLATHER ITTTTT. There is no judging on Thanksgiving.
These pumpkin cornbread muffins are the perfect companion to your Thanksgiving meal. Instead of making dinner rolls, you should make these!
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons maple syrup
Preheat oven to 400 degrees Fahrenheit 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.
*Nutrition facts are an estimate and not guaranteed to be accurate.
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