Dessert

Pumpkin Cornbread Muffins Recipe

Name: Pumpkin Cornbread Muffins Recipe
Prep time: 10 min
Cook time: PT-490278H23M15S
Total time: PT-490278H23M15S
Cuisine: American
Ingredients: 1 cup canned pumpkin purée (such as Libby’s); 1 cup low fat milk; ¼ cup plus 2 tablespoons honey; ¼ cup sugar; 2 large eggs; 4 tablespoons unsalted butter, melted; 1¼ cups yellow cornmeal; ¾ cup all-purpose flour, spooned into measuring cup and leveled-off; 1 tablespoon baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon cloves

Bylilan Sage December 3, 2025December 3, 2025

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Introduction

These Pumpkin Cornbread Muffins combine the comforting flavors of pumpkin and warming spices with the hearty texture of cornmeal. Perfect for fall breakfasts or a cozy snack, they are moist, slightly sweet, and effortlessly delicious.

A group of seven golden brown muffins with a slightly cracked top sits on a black cooling rack placed over a gray cloth on a white marbled surface. One of the muffins is split open revealing a soft, crumbly inside with a thick layer of white creamy butter spread inside. Another half muffin piece lies next to it showing the light brown fluffy texture inside. To the left of these muffins is a small white bowl filled with creamy butter. In the background, part of a baking tray with more muffins is visible, slightly out of focus. The whole scene has a soft natural light, highlighting the warm colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned pumpkin purée (such as Libby’s)
1 cup low fat milk
¼ cup plus 2 tablespoons honey
¼ cup sugar
2 large eggs
1¼ cups yellow cornmeal
¾ cup all-purpose flour, spooned into measuring cup and leveled-off
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
4 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat the oven to 400°F. Spray a 12-cup muffin tin generously with nonstick cooking spray or grease with butter.
Step 2: In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar, and eggs until smooth.
Step 3: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 4: Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Avoid over-mixing to keep the muffins tender.
Step 5: Spoon the batter into the prepared muffin tin, filling each cup full.
Step 6: Bake for 20 to 23 minutes, or until the tops are golden-orange and set.
Step 7: Let the muffins cool in the pan for about 10 minutes before serving warm with butter, or transfer to a rack to cool completely.

Tips & Variations

For extra moisture, add ½ cup of sour cream or Greek yogurt to the batter.
Mix in ½ cup chopped pecans or walnuts for added texture and flavor.
Replace honey with maple syrup for a different natural sweetness.
Use gluten-free flour blend instead of all-purpose flour to make the muffins gluten-free.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to 2 months. Reheat muffins in a microwave for 15-20 seconds or in a 350°F oven for about 10 minutes until warmed through.