Yeah, that’s right… I do make things besides cupcakes sometimes. They might look just like cupcakes, but they aren’t. These are muffins. Now, if you’re a fan of traditional corn muffins, stay away from these. This recipe bakes up moist (because of the pumpkin) and very cake-like. It’s also much sweeter than old standby cornbread. This would be a great breakfast muffin, it’s hearty enough for the morning and sweet but not overly sweet. I have ahead full of ideas on how to alter this one, but I try to stick to the rules my first time making a recipe. So I’ll give you that first, and then elaborate after. I l mention, this recipe is from Cupcakes! From the Cake mix Doctor by Anne Byrn.
For these muffins you will need:
vegetable spray for misting the pan
2 cups self-rising cornmeal mix
1/2 cup packed light brown sugar
1/4 tsp ground ginger
1/4 tsp cinnamon
1 cup canned pumpkin
1 cup milk
1/4 cup vegetable oil
1 tsp maple flavoring
3 tbs. course sugar (for topping, don’t mix this into your muffins)
Preheat your oven to 400 degrees and spray one muffin pan with vegetable spray. Set aside. In a large bowl stir together all of your dry ingredient. In a smaller bowl, mix together the wet ingredients. Create a well in the center of the dry ingredients and pour wet ingredients into this well. Mix with a wooden spoon just until mixed, about 20-25 strokes. Spoon or scoop batter into prepared pan, filling cups about 3/4 full. Sprinkle tops with course sugar. Bake 15-18 minutes. Remove pan form oven and cool 5 minutes on wire rack. Remove muffins from pan and cool completely on wire rach after this.
Alright, so here’s what I did wrong, first of all. Despite my husband’s claims that I under-frost cupcakes, I am from the school of more is more. Too much is not enough for me. So, my policy on new recipes being “follow the rules first, then play around the second time” was sort of in tact here, but I didn’t measure out the sugar and I think it was my downfall. You would think someone who bakes as much as I do could eyeball a tablespoon of sugar, but you’re not taking in consideration what a chubby eyeball I have. I topped these with way, way too much sugar. In my head it was a good idea, more sugar means crunchier tops, and the crunchy top is the best part of a muffin. In reality, course sugar is heavy and the excess weight made the muffin tops flat. The other thing I did that I wouldn’t recommend was lined the pan with paper liners. I was in cupcake mode, I wasn’t even thinking. Plus I have these pretty blue liners from the Confectionery House or whatever it’s called and I wanted to see them in action. When you line a cupcake pan you get moist cupcakes, when you line a muffin pan (which is the same pan, by the way,) you get moist muffins, but what you want is crunchy muffins. So you lose.
Despite my brain farts they taste good, a big difference from the traditional cornbread of which I am a huge fan, but tasty nevertheless. If I made these again I’d follow the above rules and I might add some corn nibblets to cut the sweetness a bit. I topped these with a small swirl of butter mixed with cinnamon. Just because their flat tops made me sad. It’s not necessary at all.