Pumpkin Corn Muffins with Honey Butter

In the bowl of your stand mixer with whisk attachment fixed, mix ½ cup of the softened butter until light and creamy, about 1 minute. Slowly drizzle in the honey while your stand mixer is on low speed until all is incorporate. Scoop into an airtight container, safe for refrigeration, and refrigerate for up to 2 weeks.

Preheat your oven to 375ºF and spray a muffin tin with a nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, corn meal, baking powder, baking soda and sea salt. Set aside.

In the bowl of your stand mixer, with paddle attachment fixed, combine the beaten eggs, brown sugar, and granulated sugar. Beat until all is incorporated. Add the remaining 4 tablespoons of melted butter and pumpkin and beat again to combine. Now slowly add in your sour cream and milk and again, beat to combine. Dig a well in the center of your dry ingredients and slowly stir your wet ingredients into your dry. Stir until it is just combined, being sure to not overmix.

Fill your muffin tin ¾ of the way up the molds and bake for 25-28 minutes or until they begin to brown slightly on top. Let cool for about 5 minutes then serve warm with honey butter.