# Components:
→ Pumpkin Cornbread Muffins
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon ground ginger
09 - 1/2 cup light brown sugar, packed
10 - 2 large eggs
11 - 1 cup pumpkin puree (not pumpkin pie filling)
12 - 1/2 cup whole milk
13 - 1/4 cup unsalted butter, melted and cooled
14 - 1/4 cup vegetable oil
15 - 1 teaspoon vanilla extract
→ Cinnamon Butter
16 - 1/2 cup unsalted butter, softened
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon ground cinnamon
19 - Pinch of salt
# Directions:
01 - Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each well.
02 - Whisk together all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger in a large mixing bowl.
03 - In a separate bowl, combine light brown sugar, eggs, pumpkin puree, whole milk, melted butter, vegetable oil, and vanilla extract. Whisk until mixture is smooth.
04 - Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, ensuring not to overmix.
05 - Distribute batter evenly among muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
07 - While muffins cool, beat softened butter, powdered sugar, ground cinnamon, and a pinch of salt together in a small bowl until fluffy and well blended.
08 - Serve muffins warm with a generous dollop of cinnamon butter.
