- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1–1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp pumpkin pie spice*
- 1/2 tsp ground cinnamon
- 3 large eggs
- 1/2 cup canola or vegetable oil
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup (packed) light brown sugar
- 1 tsp pure vanilla extract
- Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with butter or cooking spray or line with paper muffin cups. Set aside.
- In a medium mixing bowl, sift together the cornmeal, flour, baking powder, baking soda, salt and spices.
- In another large mixing bowl, whisk together the eggs, oil and pumpkin puree until well-combined. Stir in the brown sugar and vanilla, mixing well. Gently fold the dry ingredients into the pumpkin mixture until just combined. Be careful not to over-mix.
- Use a cookie scoop to divide the batter evenly between the muffin cups. Bake for 15-18 minutes, until the tops are rounded and golden and a cake tester inserted into the middle comes out clean. Remove from the oven and let rest in the muffin tin for 5 minutes before cooling completely on a baking rack. Serve warm or at room-temperature.
You could easily swap in your favorite winter squash or pureed sweet potato in place of the pumpkin, adjusting the sweetness as needed.
As with most pumpkin (or banana) baked goods, the pumpkin flavor will intensify over time; Will keep for about 3 days in the refrigerator.