Sometimes I find Thanksgiving a bit overwhelming.  It is a time in which we are supposed to share and remember the many blessings we are given.  For me, it is overwhelming, because I think of the many people in the world who could not feast in the way we (many of us who read tumblr) are able to celebrate.  I don’t mean just materially, but that I am able to feast with friends who genuinely care and are interested in me.

This year I made Pumpkin Cornbread Mini Muffins with a Honey Sage Butter.  The reason for this is that I frankly don’t like pumping pie, but I DO like pumpkin.  So I wanted to sneak it in somehow.  Pumpkin and cornbread seemed like a natural combination, but I wanted something to stand out and after doing a little google searching I found this recipe from Running to the Kitchen.  Of course I altered it to my own taste, not completely on purpose but just because I never follow directions very well.

First preheat your oven to 375°F and combine all the below dry ingredients together.

Dry Ingredients:
2 cup yellow cornmeal
2 cup white flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon mace

Next, combine the wet ingredients and whisk together well.

Wet Ingredients:
6 tablespoons brown sugar
2 egg
1 cup cream (its thanksgiving right?!)
½ cup full fat Greek yogurt
1 can pumpkin puree (mine was 15oz)

Add the dry ingredients to the wet ingredients and mix until just combined.  (Don’t mix too much.)  Using mini muffin tins, greased (I sprayed mine with some canola oil), spoon the batter into each well.  Bake for 10 minutes.

Once baked, remove from tin and let cool on a rack.

For the butter combine the below ingredients together.  It is of course best to let your butter come to room temperature before trying to combine.  I used my KitchenAid mixer and whipped the butter into a light and fluffy state.

Honey Sage Butter:
16 tablespoons butter
4 tablespoon honey
3 tablespoon chopped fresh sage

You can see the results of my efforts in the first two pictures above.