Tuesday, November 18, 2008

Pumpkin Corn Muffins with Cranberry Butter

I know I made those blueberry muffins the other day. Less than a week ago, actually. And, I'm sorry for not posting any muffins since February. But these will make up for it, I promise. Plus, it's time to start making holiday recipes! These would be good as something to serve your guests the morning after Thanksgiving. Also, if you make them with less molasses, and make them like Dana did (below), they'd probably make pretty good stuffing. 
This is Dana's version, she used less molasses and made bread instead of muffins

My sister Dana emailed my mom and me with a recipe for pumpkin cornbread. She (loosely) based her recipe off of Mark Bittman's that was featured in the Times in September. This is her recipe, except I baked mine as muffins instead of a regular loaf of cornbread. They are moist, dark, and almost cake-like, but not overly sweet. None of the flavors are very overwhelming, so they're really good with jam, butter, or if you have a lot of cranberries lying around, cranberry butter. If you have a fiance who doesn't like corn bread like things, or pumpkin, this is something he will probably like. 

Also, if your fiance (or you) don't like goat cheese, yesterday I sampled a goat cheese that tastes almost like a blue cheese. It's called Cana de Cabra and it really delicious and sharp and heavy and would be a good substitute for blue cheese if you can't find Rosenborg anywhere. Read about it here
PS- Libby's canned pumpkin says 'naturally gluten-free' on their label! I wish other companies thought that things should be 'naturally gluten free' instead of adding weird stuff so we gluten-freers can't eat it. 
Pumpkin Corn Muffins
1/4 c milk, yogurt, or buttermilk
1 c canned pumpkin
2 eggs
a scant 1/4 c molasses 
1 1/2 c cornmeal
1/2 c rice flour mix (but I bet you could substitute, Dana made them with 1/4 c rice flour and 1/4 c millet flour)
a scant 1 t salt
1/4 t xanthan gum
2 t baking powder
1/2 t baking soda
2 T butter

Preheat oven to 350. If you have a cast iron muffin pan (or regular, if you want bread), put it in the oven now. Otherwise, grease your muffin tin with butter. Combine the milk, pumpkin, eggs, and molasses in a small bowl. In another bowl, whisk together the cornmeal, flour mix, salt, xanthan gum, baking powder and baking soda. Fold the wet ingredients into the dry ingredients. If using cast iron, pull it out of the oven now and divide butter between muffin cups. Let the butter melt, then carefully fill the muffin cups 3/4 full. If you don't have enough batter to fill all the cups, fill the remaining ones halfway with water, to keep your pan from burning and the muffins cooking evenly. Bake in the middle of the oven about 20 minutes. Cool in pan, serve with butter or jam. 
Cranberry Butter
2 c cranberries, fresh or frozen
1/2 c sugar (less for tarter butter)
1/4 c liquid (I used tea, but water or orange juice or wine would be great)
2 sticks of butter, softened

Cook the cranberries with the sugar and liquid for about 20 minutes, until all the berries are softened (and have popped) and the liquid is cooked out. Let cool, then beat into the butter until smooth. Keep refrigerated. 


  1. That cranberry butter looks fantastic. I love the color. I'm definitely going to give it a try! Thanks for the recipe.

  2. Wow!!! These look amazing. I have yet to cook with molasses since going gluten free -- I'll have to give this recipe a try. I am totally obsessed with anything pumpkin right now!!

  3. Anonymous8:36 PM

    Ooh, looks delish. Funny you mentioned anyone not liking goat cheese- I love goat cheese but hate blue cheese! heh hehe.

    I too will have to try the genius cranberry butter.


  4. Your blog is pretty amazing. This recipe sounds pretty good I think I may try it this weekend....... have you ever had pumpkin butter? best ever!

  5. awesome recipe! I'm going to try it but don't have any molasses. Do you know if I could substitute brown sugar for the molases and would I need to add additional butter or milk?

  6. I bet you could sub brown sugar for molasses, just see if you think the batter is thick enough when you've added everything in, and if it looks too thick add some more liquid!

  7. Anonymous8:54 PM

    Love your site.
    I don't digest corn very well so...was wondering if I could use all brown rice flour instead or go half with something else? What do you think?
    Cheers, thanks.

  8. I would try making these with rice flour mix, they might turn out ok! Let me know how they turn out, if you do.

  9. Anonymous12:50 PM

    I made these muffins up as part of a wheat-free Thanksgiving meal (one of my close friends recently discovered that he can't eat wheat). I found them very tasty, but a bit dry, although when served with jam and coffee they were fine. (I assume this is why you choose to serve them with the cranberry butter, but since I already had homemade cranberry jam on hand I decided to just use that instead). I think next time I'll add a half cup of applesauce or a mashed banana to the mix to give it a bit of extra moisture, and perhaps some raisins or nuts for a little extra texture. Overall I was pretty pleased with your recipe, though.