Pumpkin Cornbread Muffins: A Delicious Fall Recipe

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.

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Recipe

Easy Pumpkin Cornbread Muffins

by Camila Benitez

If you love pumpkin and you love cornbread, then you're going to 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 at all!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 Pumpkin Cornbread Muffins

Calories 162 kcal

Equipment

• Measuring cups
• 12-cup muffin pan
• 12 paper liners
• 2 medium bowls
• Whisk
• Rubber spatula
• large ice cream scoop
• Wire rack
• Fine-mesh sieve
• Liquid measuring cup

Ingredients

  

1x2x3x

• ▢ 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

How to Store & Re-Heat

To store: Allow them to cool completely to room temperature. Once cooled, place them in an airtight container or sealable plastic bag. Store them at room temperature for up to 3 days. If you want to keep them for a longer period, you can store them in the refrigerator for up to 5 days. For extended storage, you can freeze the muffins. Wrap each muffin individually in plastic wrap or place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. Thaw frozen muffins in the refrigerator overnight or at room temperature before consuming.

To reheat: Pumpkin Cornbread Muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them in the oven for about 5-10 minutes or until heated through. Alternatively, you can reheat them in the microwave. Wrap a muffin in a damp paper towel and microwave on high for about 20-30 seconds. Adjust the time as needed based on your microwave's power. Reheating times may vary, so it's essential to monitor the muffins to prevent them from drying out. Once reheated, allow them to cool slightly before serving. Enjoy the warm and delicious Pumpkin Cornbread Muffins!

Make-Ahead

Pumpkin Cornbread Muffins can be made ahead of time, allowing you to enjoy them conveniently whenever you like. After baking and cooling, store the muffins in an airtight container at room temperature for up to 2 days. If you need to make them further in advance, you can freeze the muffins. Wrap each muffin tightly in plastic wrap or place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. When ready to enjoy, thaw the muffins at room temperature or in the refrigerator, and they will be ready to serve. Making them ahead of time allows you to have freshly baked muffins for quick breakfasts or snacks.

Nutrition

Nutrition Facts

Easy Pumpkin Cornbread Muffins

Amount per Serving

Calories

162

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

30

mg

10

%

Sodium

 

271

mg

12

%

Potassium

 

152

mg

4

%

Carbohydrates

 

31

g

10

%

Fiber

 

2

g

8

%

Sugar

 

11

g

12

%

Protein

 

4

g

8

%

Vitamin A

 

3032

IU

61

%

Vitamin C

 

1

mg

1

%

Calcium

 

116

mg

12

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.