Pumpkin Cornbread

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
Sugar for sprinkling

Preheat oven to 350 degrees. Line a muffin tin with muffin liners. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Transfer to the prepared muffin tin. Sprinkle with a little sugar (raw sugar) on top. Bake for about 20-25 minutes, or until edges just begin to color. Cool to room temperature. Makes approximately 12-13 muffins.

You can also bake this in a cake pan. Just extend the time to about 40 minutes.

I added a little extra cinnamon and cut out the nutmeg, due to our taste preference and it was SO good! Also, I did not sprinkle the sugar on top. It was the perfect side to our homemade chili and definitely a recipe we will be making again! The kids aren't huge fans of regular cornbread, but they all gobbled this one up! Enjoy!