Fall is in the air, so naturally, I had to whip up my favorite pumpkin cornbread muffins.
They’re tender and moist, sweet and savory, and packed with the goodness of pumpkin spice.
Basically, they’re autumn in muffin form.
I enjoy them with a drizzle of honey and a pat of butter. They’re also good with a hearty chili – but good luck not devouring them all before dinner!
Why You’ll Love These Pumpkin Cornbread Muffins
Seasonal Delight: With their warm spices and pumpkin puree, these treats capture the essence of autumn. Perfect for fall gatherings, Halloween, and Thanksgiving.
Simple Prep: Thanks to easy steps and common ingredients, anyone can make these baked goodies.
Autumn Aroma: Forget Yankee Candles! Cinnamon, nutmeg, and cloves will fill your kitchen with the most heavenly fall aroma.
Versatile Treat: For breakfast, brunch, or a snack, these pumpkin cornbread muffins are great any time of day.
Ingredients
- Pumpkin Puree: Adds moisture, natural sweetness, and a quintessential fall flavor. Be sure it’s 100% pumpkin, not pie filling.
- Yellow Cornmeal: Provides a delightful texture and subtle corn flavor.
- All-Purpose Flour, Baking Powder & Baking Soda: The essential trio that gives structure and rise to the fluffy muffins.
- Spices: Ground cinnamon, nutmeg, cloves, and salt. A warm, aromatic blend that infuses the muffins with cozy autumn vibes.
- Brown Sugar: Contributes rich caramel notes and helps create a tender crumb.
- Large Eggs: A binding agent that also adds moisture.
- Buttermilk: Adds tanginess and reacts with the leavening agents for fluffiness.
- Unsalted Butter: Adds irresistible buttery goodness and keeps the muffins moist.
- Honey: An optional ingredient that adds natural sweetness.
How to Make Pumpkin Cornbread Muffins
The combination of pumpkin and cornmeal in these yummy muffins creates a uniquely delightful texture.
They’re tender and moist with just the right amount of satisfying cornbread crumble.
Meanwhile, a touch of brown sugar and honey adds the perfect hint of sweetness to complement the savory cornmeal and earthy pumpkin.
And guess what? Even with all that goodness, they’re a cinch to make.
1. PREHEAT the oven to 425°F (220°C) and grease or line a 12-cup muffin tin.
2. WHISK the dry ingredients in one bowl and the wet in another. Mix together gently just until no streaks of flour remain.
3. FILL the muffin cups to the top.
4. BAKE for 5 minutes, then reduce heat to 350°F (175°C) and bake for 15-18 minutes.
5. COOL the muffins in the tin for 5 minutes before transferring to a wire rack. Enjoy!
Tips For the Best Pumpkin Cornbread Muffins
If you’re ready to embrace the cozy vibes, gather your ingredients and treat yourself to a batch of these fabulous fall muffins.
But before you get mixing, check out these tips:
- Use room temperature ingredients. Get everything out of the fridge early for better incorporation.
- Avoid overmixing. Mix the wet and dry ingredients by hand, just until combined to prevent tough, dense muffins.
- Extra moisture. For extra moisture, substitute a portion of the buttermilk with Greek yogurt or sour cream.
- Don’t want muffins? You can also make this recipe in an 8-inch baking pan or small cast iron skillet.
- Variations. Try adding chopped nuts, dried cranberries, or chocolate chips for extra flavor and texture. You can also experiment with different spices like cardamom or allspice.
How to Store
Breakfast, snack, dessert, or alongside a hearty bowl of chili, these pumpkin cornbread muffins will become a seasonal favorite.
However you enjoy them, here’s how to store them:
To Store: Place the cooled muffins in an airtight container lined with paper towels. Keep at room temperature for up to 3 days or in the fridge for up to 5 days.
To Freeze: Wrap each cooled muffin tightly in plastic wrap or aluminum foil. Place them in a freezer-safe container or resealable plastic bag for up to 3 months. Thaw at room temperature or in the refrigerator before reheating.
To Reheat: Wrap the muffins loosely in aluminum foil and place them on a baking sheet. Reheat in a 350°F oven for 5-10 minutes, or until warmed through. Alternatively, microwave individual muffins on high for 15-20 seconds.
More Delicious Cornbread Recipes to Try
Mexican Cornbread Casserole
Honey Cornbread Muffins
Sweet Potato Cornbread
3-Ingredient Ranch Cornbread
Pumpkin Cornbread Muffins
12
servings15
minutes20
minutes155
kcalThese quick and easy pumpkin cornbread muffins are moist, tender, and packed with fall flavors! Serve them for breakfast, as a snack, or side for dinner.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup brown sugar, packed
1 cup 100% pumpkin puree
2 large eggs
3/4 cup buttermilk
1/4 cup unsalted butter, melted and slightly cooled
2 tablespoons honey, optional
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin or line it with paper liners. Set aside.
- In a large mixing bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and brown sugar until evenly combined.
- In a separate bowl, whisk the pumpkin puree, eggs, buttermilk, melted butter, and honey (if using) until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon. Mix until just combined and no streaks of flour are visible.
- Spoon the batter into the prepared muffin tin, filling each cup to the top.
- Bake for 5 minutes, then reduce heat to 350°F (175°C) and continue baking for another 15-18 minutes.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- You need the high temp to give the muffins rise, then the lower heat to ensure they cook evenly. Do not open the oven when reducing the heat.
- Mix the wet and dry ingredients by hand, just until combined to prevent tough, dense muffins.
