Pumpkin Cornbread Muffins

Is there anything more perfect for fall than cornbread? I don't think there is. And these Pumpkin Cornbread Muffins with honey cinnamon butter area an awesome addition to any meal. They could also just be a snack, or whenever else you want to eat one, because they are so yummy.

It's less than 2 weeks until Thanksgiving, so it's time to start planning. Thanksgiving has always been my favorite holiday, because obviously its the most food-focused holiday of them all. This Thanksgiving will be very different, as all our plans to go out of town to visit relatives for Thanksgiving have been cancelled due to Covid. Instead, I'll just be cooking for my immediate family. While it will be a much smaller, cozier dinner, I still plan to make all the traditional Thanksgiving items.

I've always associated cornbread with Thanksgiving, whether it is in the stuffing or by itself as a side dish. Adding pumpkin to the cornbread makes it even more festive for a thanksgiving dish. These pumpkin cornbread muffins are good all by themselves, but adding the honey cinnamon butter to them really makes them pop. I slather the butter all over the muffins because I just cant get enough of the butter, its really really good.

Tips for Pumpkin Cornbread Muffins

• These muffins taste best when they are served warm. To reheat, you can wrap them in aluminum foil and put them in an oven preheated to 350°F for a few minutes until they are hot, or heat them in the microwave.
• If you don't want to make muffins, you can use a 9 inch square pan instead and cook it for the same amount of time.
• You can also freeze these for up to 3 months in an airtight container and they will still taste good.
• Don't skip out on making the butter, its my favorite part of this recipe!

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