> 1/3 cup milk
> 3/4 cup canned pumpkin puree
> 1/2 tsp ground cinnamon
> 1/4 tsp ground nutmeg
> 1 (8.5 oz) package corn muffin mix
> 3 tbsp pepitas (pumpkin seeds)
> 1/2 cup (1 stick) salted butter, softened, plus more for greasing
> 1 tbsp honey
Preheat oven to 375ºF. Grease a 9-inch heavy oven-safe skillet.
In a large bowl, whisk together the milk, pumpkin, cinnamon, and nutmeg. To bowl, add the corn muffin mix and stir until just combined. Transfer to skillet and spread in even layer. Sprinkle the pepitas on top. Bake 15–20 min., until toothpick inserted into center comes out clean.
Meanwhile, in a small bowl, use a rubber spatula to mix together the butter and honey. Season with pepper.
Cool cornbread at least 5 min. Serve with honey butter.