Page 322 - Cupcakes

PUMPKIN CORN MAPLE MUFFINS

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This recipe might sound a bit stodgy, what with the pumpkin and the cornmeal,
but let me tell you that the traditional flavors of the Northeast have never been
combined to complement each other so well. Pumpkin is a perfect addition to
corn muffins—it doesn’t overwhelm with strong color or flavor; it just provides
a lot of moistness. And the hint of maple makes you wish the muffins would
never end. Cornmeal creates muffins sturdy enough to be good travelers, should
you want to tote them somewhere. Serve alongside white rolls for a

Thanksgiving buffet, or slice and sandwich with ham or turkey for a picnic in the
park. The possibilities are endless!

MAKES 12 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 15 MINUTES
BAKING TIME: 15 TO 18 MINUTES

Vegetable oil spray for misting the pan
2 cups self-rising cornmeal mix (see “the Cupcake Doctor says,” page 241)

½ cup packed light brown sugar