This lovely autumn seasonal pumpkin recipe can be baked into muffins or as a quick-bread. The addition of yellow cornmeal is different from other pumpkin baked goods, enhancing the texture and adding structure for a muffin or bread that puffs up tall to fill the pan as it bakes.
My mother made pumpkin breads and muffins when we were young kids every fall season. She offered the pumpkin treats with a spread of cream cheese. If you have not tried this combination, I encourage you to do so. The crunch of the walnuts and the tart cranberries are delightful paired with the creamy savory cheese, and the sweetness of the baked good.
I use my pumpkin pie spice blend in this recipe. Putting this spice blend together is a quick start to many sweet pumpkin recipes. The muffins would also be really good with a homemade pumpkin butter.
*If not using pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice or ground cloves.