baking · cooking

Pumpkin Cornmeal Muffins

Growing up, reading vintage copies of Better Homes & Garden Plaid Cookbook was a past time for me. Kind of like reading the Sear’s toy wish book….Anyhow, there were always recipes in the mysterious “casserole” section that called for pimentos. Like I had any idea what those things were, until I was at least in my late 20’s. All I knew is they were this weird red thing in a jar, waaayyy up high and really pricey. That apparently frustrated housewives in the 50’s through 70’s used to decorate these mystery dishes…..

All they are is a pepper, a sweet one at that, that is jarred. Kind of like roasted red bell peppers, just more flavorful. The sadly overlooked little jar of fun 😉 And that mostly fell out of vogue, yet somehow their cousin, the roasted pepper, hasn’t. So like go buy some. They need love. And you will like them. Preferably not on top of a tuna noodle casserole, and maybe served in a moist muffin that is perfect with a bowl of hearty white chili….


Pumpkin Cornmeal Muffins


  • 1 cup all-purpose flour
  • 1 cup Medium Cornmeal
  • ¼ cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 Tbsp Ener-G Egg Replacer
  • ¼ cup warm water
  • ¾ cup Canned Pumpkin
  • ¾ cup unsweetened coconut milk
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  •  2 Tbsp Parmesan cheese
  • 4 ounce jar chopped pimentos, drained
  • 1 cup rice cereal, crushed (such as Rice Chex)


Preheat oven to 400°, liberally oil or spray a non-stick 12 count muffin tin.

Whisk Ener-G powder into warm water, set aside for 5 minutes. Add vinegar to coconut milk

In a medium bowl whisk together, flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a medium bowl whisk together the Ener-G mixture, pumpkin, soured milk, and olive oil. Add to dry, mix until just combined. Stir in cheese and pimentos.

Divide equally between baking cups. Sprinkle crushed cereal across tops.

Bake for 15 to 20 minutes, until a toothpick comes out clean with moist crumbs (check at 15). Let cool for 5 minutes, turn out gently from pan.

Makes 12 muffins.

4 thoughts on “Pumpkin Cornmeal Muffins

  1. Ha! I know what you mean about pimentos! Where did one get them?! What were they?? Now I’ve always got a jar or two in my pantry.

    1. As a kid I always thought they were hot. Little did I know 😉 But they were right up there with cottage cheese served on a lettuce leaf, with a pickled apple ring (which was bright red). Yummers…not.

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