Description

These Pumpkin Cornbread Muffins are a deliciously moist and flavorful treat perfect for fall. Made with canned pumpkin puree, warm spices, and a blend of cornmeal and flour, they strike the perfect balance of sweetness and texture. Easy to prepare and baked to golden perfection, they make an ideal snack or breakfast option served warm with butter.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Instructions

Preheat and Prepare Muffin Tin. Preheat the oven to 400°F (204°C). Generously spray a 12-cup muffin tin with nonstick cooking spray or grease it with butter to prevent sticking.
Mix Wet Ingredients. In a medium bowl, whisk together the pumpkin purée, low fat milk, honey, sugar, and eggs until smooth and well combined.
Mix Dry Ingredients. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
Combine Wet and Dry Ingredients. Pour the wet ingredients and melted butter into the dry ingredient mixture. Gently stir until just combined, being careful not to over-mix to maintain tender muffins.
Fill Muffin Tin and Bake. Spoon the batter into the prepared muffin tin, filling each cup full. Place in the oven and bake for 20 to 23 minutes, or until muffin tops are golden-orange and set.
Cool and Serve. Let the muffins cool in the pan for about 10 minutes. Serve warm with butter or transfer to a cooling rack to cool completely.

Notes

Do not over-mix the batter to avoid tough muffins.
Use canned pumpkin purée, not pumpkin pie filling, for best results.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Reheat muffins briefly in the microwave or oven before serving for a warm treat.
Optional: add ½ cup chopped nuts or chocolate chips for additional texture and flavor.

Prep Time: 10 minutes
Cook Time: 20-23 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: pumpkin cornbread muffins, pumpkin muffins, cornbread muffins, fall recipes, pumpkin recipe, easy muffins, breakfast muffins