These pumpkin cornbread mini-muffins became one of my favorites last year around Thanksgiving. They're crisp on the outside, moist and fluffy on the inside, and bite-sized! What more can you ask for?

See pictures and more details on my blog, at:
http://jaimieandchris.com/2010/11/november-pumpkin-cornbread/

Makes 3 dozen mini muffins

1.Combine:

1 1/3 cup all-purpose flour
1 cup cornmeal
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

2. Then, whisk together in another bowl:

350 g baked pumpkin (about 2 cups)
2 eggs
1/2 cup buttermilk (or plain milk with a squeeze of lemon)
4 tablespoons melted butter

3. Add the dry ingredients to the pumpkin mixture, and stir together. Fill mini muffin cups with the batter (butter the pan, unless it's nonstick).
4. Bake at 400 degrees for 20 minutes.

Goes wonderfully with autumn soups or chili. Enjoy!

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