Monday, December 6, 2010

Meatless Mondays: Pumpkin Cornbread

Last week I mentioned that the new favorite snack around my house is the {muffin}, and this recipe was a truly great find. These are hearty, sustaining, even long-winded. They are whole grain, for a boost of protein and fiber to make you feel full, and the subtle honey flavor makes them absolutely scrumptious. Just like the little cakes Alice eats in Alice in Wonderland! They taste best the first day, or frozen immediately after cooling and re-heated later. Yum!

Pumpkin Cornbread
Adapted from Simply Vegetarian
  • 1/2 c. soft butter
  • 3/4 c. honey
  • 2 eggs, beaten
  • 1 15 oz. can pumpkin
  • 1 cup milk
  • 1 1/2 cups whole wheat pastry flour (or regular whole wheat flour)
  • 1 c. cornmeal
  • 1 Tbsp. plus 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
Preheat the oven to 350 degrees, and butter a 12-cup muffin tray. Cream the butter and honey in a bowl. Add the eggs, pumpkin, and milk, then mix well. In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the pumpkin mixture and mix thoroughly. Fill the muffin cups 3/4 full, then bake for 15-20 minutes. Enjoy!


  1. These are so yummy! Followed your recipe to a "t" and they were great! The next morning, B took them ALL to work with him {which immediately made me decide to hide a few of any future muffin batch for myself}, and they boys there loved them, too.
    Thanks for sharing!

  2. I'm so glad you liked them! I think they're kind of unusual, but really great. Which reminds me...I should make more!

  3. These look delicious! I think these would go great with a vegan chili! Yum!


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