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As autumn approaches, the warm, comforting flavors of pumpkin become a staple in many kitchens. Cheesy Pumpkin Cornbread Muffins are the perfect way to celebrate the season, combining the richness of pumpkin with the delightful texture of cornbread. These muffins not only offer a delicious taste but also fill your home with an inviting aroma that captures the essence of fall.

Cheesy Pumpkin Cornbread Muffins

Warm up your fall gatherings with these Cheesy Pumpkin Cornbread Muffins, a cozy twist on a classic that makes for the perfect easy weeknight dinner side. These muffins blend creamy pumpkin and savory cheese, creating a comforting treat that fills your home with autumnal aromas. Quick and simple to whip up, theyre ideal for snacking or pairing with soups. Try them tonight and embrace the flavors of the season!
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Ingredients
  

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup canned pumpkin puree

1/2 cup buttermilk (or milk mixed with 1/2 tablespoon vinegar)

2 large eggs

1/4 cup honey or maple syrup

1 cup shredded cheddar cheese (or a cheese of your choice)

1/2 cup corn kernels (fresh, frozen, or canned)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin with cooking spray or line with muffin liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, buttermilk, eggs, and honey or maple syrup until smooth and fully blended.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix; a few lumps are okay.

          Add Cheese and Corn: Gently fold in the shredded cheese and corn kernels until evenly dispersed throughout the batter.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.

              Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                  Serve: Enjoy warm, or store in an airtight container for up to 3 days. Perfect for breakfast, snacks, or as a side dish!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins