Prep 15 mins
Cook 15 mins
Moist without being heavy, with a delicate maple flavor. These can be served with a sweet glaze or sandwiched with sliced ham or turkey and cranberry sauce...perfect for Thanksgiving left-overs!
- 2 cups self-rising cornmeal mix (Quaker or Aunt Jemima makes one)
- 1⁄2 cup packed light brown sugar
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1 cup milk
- 1⁄4 cup vegetable oil
- 1 large egg
- 1 teaspoon maple extract
- 3 tablespoons coarse sugar, for topping
- Heat oven to 400*F. Grease 12 muffin cups.
- Whisk together the cornmeal mix, brown sugar, ginger, and cinnamon in a large bowl; make a well in the center.
- In a small bowl, combine the pumpkin, milk, oil, egg, and maple extract; blend well.
- Pour the pumpkin mixture into the dry ingredients; stir with a wooden spoon just until combined, 20-25 good strokes.
- Fill prepared muffin cups 3/4 full; sprinkle with the coarse sugar.
- Bake 15-18 minutes, until lightly golden.
- Cool for 5 minutes before removing muffins from pans; cool 15 minutes on a wire rack.
- Serve warm or cool.