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As autumn approaches, the craving for pumpkin-flavored delights begins to grow. Pumpkin recipes have become a staple during the fall season, bringing warmth and comfort with every bite. Among these delightful treats are Cheesy Pumpkin Cornbread Muffins, a harmonious blend of savory and sweet that captures the essence of the season.

Cheesy Pumpkin Cornbread Muffins

Get ready to embrace the flavors of fall with these Cheesy Pumpkin Cornbread Muffins! Perfect for cozy mornings or as a festive side dish, these muffins combine creamy pumpkin and savory cheese for a delightful autumn treat. Their easy preparation makes them an ideal choice for busy weeknights or holiday gatherings. Bake up a batch and fill your home with that comforting aroma. Try them tonight and savor the season's best flavors!
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Ingredients
  

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup canned pumpkin puree

1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon vinegar)

2 large eggs

1/4 cup honey or maple syrup (for sweetness)

1 cup shredded cheddar cheese (or your favorite cheese)

1/2 cup corn kernels (fresh, frozen, or canned)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare your muffin tin by greasing it with cooking spray or lining it with paper muffin liners.

    Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk everything together until the mixture is well blended and lump-free.

      Combine the Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, buttermilk, eggs, and honey or maple syrup. Ensure the mixture is smooth and all ingredients are fully integrated.

        Merge Mixtures: Gently pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to over-mix; a few lumps are perfectly fine.

          Incorporate Cheese and Corn: Using a spatula, carefully fold in the shredded cheese and corn kernels. Make sure they are evenly distributed throughout the batter without further over-mixing.

            Fill the Muffin Tin: Spoon the prepared batter into the muffin tin, filling each cup about three-quarters full. This allows space for the muffins to rise as they bake.

              Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-20 minutes. They are done when the tops turn golden brown and a toothpick inserted into the center comes out clean.

                Cool the Muffins: Once baked, let the muffins cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely.

                  Serve and Enjoy: These muffins are delightful when served warm! Store any leftovers in an airtight container at room temperature for up to 3 days. They make a perfect morning treat, snack, or a wonderful side to any meal!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins