Pumpkin Cornbread & Buckwheat Muffins
I grew up eating chili every Halloween. My mom always made a big batch that she simmered on the stovetop all day and as an adult I have followed suit and make a pot of chili every Halloween. Of course, no chili is complete without a good hunk of cornbread for dipping. Today I’m sharing a recipe for a pumpkin, cornbread and buckwheat muffin that is so darn good that I ended up making a double batch and used some of the batter in mini cast iron pans for skillet bread. This is some of the best cornbread I’ve ever had and the additional of seasonal pumpkin is a great nod to the holiday!
If you’re planning on making a batch of chili this holiday weekend I hope you whip up a batch of this cornbread to go along with it! Just remember to plan ahead and soak your flours the evening before!
Happy Halloween everyone!
Pumpkin Cornbread Muffins
Prep Time: overnight Cook Time: 25 minutes Serves: 15 muffins (or 12 muffins and a mini skillet bread)
- 1 cup cornmeal
- 3/4 cup buckwheat flour
- 1/2 cup millet flour (see note)
- 1 1/4 cups buttermilk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground allspice
- 2 eggs, beaten
- 1/4 cup pure maple syrup
- 1/3 cup melted butter
- 1 heaping cup of cooked and mashed pumpkin puree
- The evening before baking, mix your cornmeal and flours with the buttermilk and place in a warm spot in your kitchen. Cover with a towel.
- The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside.
- Add the baking soda, salt, and spices to the bowl with the dough. Add the vanilla, maple syrup, eggs, and melted butter. Fold in the pumpkin/squash puree until just combined.
- Fill the muffin tins (you may have extra batter for more muffins or a mini cast iron skillets worth) and bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin. About 25 minutes. Start checking the muffins around the 22 minute mark. Cooking times will vary depending on your oven.
- Store cooled muffins in an airtight container at room temperature for up to 2 days. Then place in the fridge for up to 5 days. Gently reheat in the oven for a warm treat.
NotesIf you don't have millet flour, you can make up the difference with whole wheat or all-purpose flour. It's important to soak the flour in the buttermilk the evening before to help break down the phtyic acid in the grains. This step helps to make the grains more easily digested and nutritious. Any type of cooked and mashed pumpkin or winter squash will work well here.