If you love pumpkin and cornbread, you'll love pumpkin cornbread muffins! These muffins are the perfect mix of sweet and savory, with a delicious pumpkin flavor that will leave you wanting more.
They're also really easy to make so that you can have fresh, homemade muffins in no time!
How to Make Pumpkin Cornbread Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 °F. Spray a 12-cup muffin pan generously with nonstick cooking spray, or use muffin liners. In a medium bowl, whisk together the pumpkin purée, milk, honey, light brown sugar, avocado oil, and eggs until combined.
Whisk together the cornmeal, flour, baking powder, baking soda, salt, and spices in a large bowl. Gradually add the wet ingredients to the dry ingredients and whisk until just combined; do not over-mix!
Spoon the batter into the prepared muffin pan, filling each cup full, and bake the Pumpkin Cornbread Muffins for 15 to 20 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Related Recipes:
Recipe
Easy Pumpkin Cornbread Muffins
Tools
Ingredients
- 228 g (1 cup) 100% canned pumpkin purée (such as Libby's)
- ¼ cup plus 2 tablespoons honey
- 46 g (¼ cup) light brown sugar
- 2 large eggs , room temperature
- 197 g (1-¼ cups) Quaker yellow cornmeal
- 103 g (¾ cup) all-purpose flour, spooned into measuring cup and leveled-off
- 15 g (1 tablespoon) baking powder
- 3 g (½ teaspoon) baking soda
- ¼ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup whole milk
- 1 stick unsalted butter , melted and cooled or ½ cup avocado oil
Instructions
- Combine the dry ingredients: Preheat the oven to 400 °F. Spray a 12-cup muffin pan generously with nonstick cooking spray, or use muffin liners.
- Combine the wet ingredients together: In a medium bowl, whisk together the pumpkin purée, milk, honey, light brown sugar, avocado oil, and eggs until combined. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and spices.
- Combined wet & dry ingredients: Gradually add the wet ingredients to the dry ingredients and whisk until just combined, do not over-mix!
- Scoop & Bake: Spoon the batter into the prepared muffin pan, filling each cup full, and bake the Pumpkin Cornbread Muffins for 15 to 20 minutes, or until a toothpick comes out clean. Let cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.