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Nov 7, 2004 09:58 AM

Pumpkin Buttermilk Muffins?

  • b

I've got some buttermilk that needs to be used up and suddenly find myself in a pumpkin mood.

Does anyone have a great muffin recipe for me to try?

BTW, does it depend on the recipe or is there any rule of thumb regarding baking times when converting a quick bread recipe to muffins?

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  1. Here's a link for Pumpkin Walnut muffins...only uses 1/4 cup of buttermilk but Epicurious also has a recipe for Cranberry Pumpkin Bread that also sounds very good and uses buttermilk in the batter...I have made these muffins and they're excellent...haven't tried the Cranberry Pumpkin Bread but thought I would point you in that direction if you think that would be better.


    1. I haven't tried this but you've inspired me to do this tonight as I have all the ingredients.

      I have a great cornmeal muffin recipe which gets rave reviews and which works well when I add things e.g., corn kernels, peppers etc. I'm going to try the recipe and add 3/4 c. pureed pumpkin. Corn-pumpkin muffins - yummy - sounds like fall!

      1 c. cornmeal
      1 c. flour
      4 tsp. baking powder
      1/8 c. sugar
      1 tsp. salt
      2 eggs
      1 c. buttermilk
      1/4 c. melted butter

      Sift flour with sugar, baking powder and salt. Stir in cornmeal. Beat eggs slightly, add milk an dmleted butter or margarine. Combine with dry ingredients, stirring until moist. Pour into greased muffin tins. Bake at 425 F for 15 - 20 minutes.

      Of course, I brush a little more melted butter on top of these puppies when they come out of the oven - smile!

      P.S. the rule of thumb when converting quickbread to muffins is to reduce baking time 5 - 10 minutes.

      1 Reply
      1. re: Erica

        so how'd they turn out? And did you just add the pumpkin or substitute it for something else?

        Actually, I was planning on making some more corn muffins as well. (that was the reason I had the buttermilk)