Prep 30 mins
Cook 20 mins
You might not think you need another pumpkin muffin/bread recipe, but this one is a real curiosity. I found it in Margaret Rudkin's "Pepperidge Farm Cookbook" (1963). She has a chapter called "Cooking from Antique Cookbooks," in which she takes a number of 16th and 17th century recipes and translates them to modern terms. I find this endlessly fascinating ... and so I'm sharing a few of them, because I'm not sure this book is even still in print.
- 1⁄2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄4 cup honey
- 1⁄4 cup molasses (light)
- 1⁄2 cup pumpkin (use solid-packed canned pumpkin)
- 2 eggs, small and well-beaten
- 1⁄4 cup butter, melted
- 1 cup buttermilk
- Sift together the flour, cornmeal, baking soda, baking powder, and salt.
- Beat the eggs well.
- Add pumpkin, honey, molasses, and buttermilk to the eggs, and mix thoroughly.
- Add sifted dry ingredients to pumpkin mixture and stir until just mixed.
- Stir in melted butter.
- Spray a muffin pan with baking spray and fill tins 2/3 full. Bake at 425-450 for 18-20 minutes.