Pumpkin Cornbread Muffins Recipe

Name: Pumpkin Cornbread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup yellow cornmeal (medium ground preferred); 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1/2 cup brown sugar (light or dark, packed); 1 cup pumpkin puree (100% pure, not pie filling); 2 large eggs (room temperature); 2/3 cup buttermilk (well-shaken); 1/3 cup unsalted butter (melted and cooled); 2 tbsp honey (optional, plus more for drizzling)

Sweet, tender, and full of fall spice, these pumpkin cornbread muffins are loaded with real pumpkin, cornmeal, warm cinnamon, and buttermilk. Bake up a cozy batch!

There’s something deeply satisfying about the scent of warm spices drifting from the oven, right? These pumpkin cornbread muffins are a little savory, a little sweet, and completely irresistible with a swipe of butter or a drizzle of honey. Perfect for those days when you need a soft sidekick for soup or chili… or just a snack that makes you feel like you’ve got your life (somewhat) together. The crumb is moist thanks to the pumpkin, the edges get just the right hint of golden crisp, and if you eat one warm, I promise it’ll spark instant joy. Plus, they come together easily, which is always a yes for me.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Pumpkin Cornbread Muffins Recipe

No dramatic backstory here—just a really solid muffin that knows who it is. Pumpkin meets cornbread, and it just works.

Cozy fall flavor in every bite: Think cinnamon, nutmeg, a whisper of clove… it smells like your kitchen lit a pumpkin-scented candle, but edible.
Moist, tender texture: The pumpkin makes them soft and fluffy, not dry and crumbly like some cornbreads out there. (We’ve all met that guy.)
Slightly sweet, perfectly balanced: Just enough brown sugar and honey to keep it interesting, but it still plays well with savory dishes.
Holds up to butter and soup dunking: These aren’t crumbly quitters. They handle a butter slather and a plunge into chili like champs.
Easy enough for a weeknight batch: One bowl for wet, one for dry. Stir, scoop, bake. Boom. You’re a muffin hero.

Ingredient Notes

Let’s chat ingredients for a sec. Each one earns its spot on stage here—nothing fussy, but a couple spots for flair if you’re feelin’ it.

Yellow cornmeal: Gives that classic cornbread texture—gritty in the good way. Opt for medium-ground if possible; it threads the needle between “sand” and “cake.”
All-purpose flour: Balances out the cornmeal and keeps the muffins tender. Pure cornmeal would be too dry on its own.
Baking powder + baking soda: These tag-team for maximum lift and softness. Especially important when pumpkin’s hanging around, since it can get heavy.
Salt: Just a smidge, but don’t skip it—it sharpens all the sweet and spice happening in the background.
Warm spices (cinnamon, nutmeg, cloves): This trio gives major autumn hug energy. You could add a pinch of ginger too, if you’re a spice maximalist.
Brown sugar: Adds molasses-y depth and works well with the pumpkin. If you only have white sugar, it’ll still work, but the flavor will be simpler.
Pumpkin puree: Make sure it’s 100% pure pumpkin, not pie filling. We’re building our own flavor here, thank you very much.
Eggs: They help hold everything together. Room temp is best for confident mixing.
Buttermilk: Adds tang and softness—plus, I just love how it sizzles when it meets the pan.
Melted butter: It adds richness without overpowering. Just let it cool a bit so it doesn’t scramble the eggs.
Honey (optional): Adds a floral sweetness and a shiny top, but totally skippable if you’re going less sweet.

How To Make This Pumpkin Cornbread Muffins Recipe

Okay, grab two bowls and your favorite wooden spoon—we’re not reinventing the wheel here, but we’re making it extra tasty.

Preheat the oven and prep the tin: Crank that oven to 425°F and either grease your muffin tin or drop in some paper liners. I like to give both a light spray, just in case the batter wants to be clingy.
Mix the dry stuff: In a big bowl, whisk up your cornmeal, flour, leaveners, salt, spices, and brown sugar. Take a second here—this is your aroma preview. Smells like October, doesn’t it?
Whisk the wet ingredients: In another bowl, stir together the pumpkin, eggs, buttermilk, melted butter, and honey (if you’re using it). You want everything super smooth and pourable.
Combine wet and dry: Pour wet into dry. Stir gently just until the flour disappears—don’t overmix! Lumps are totally fine here. Overworking the batter makes for tough muffins, and no one’s looking for jaw workouts.
Fill those muffin cups: Use a scoop or spoon to fill each cup right up to the top. It might feel like too much batter, but trust me, the rise is modest.
Bake hot, then cool it down: Start with 5 minutes at 425°F to give the muffins a lift, then lower the oven to 350°F and bake for 15–18 minutes. If the tops spring back and a toothpick comes out clean, you’re golden.
Cool and snack: Let them hang out in the tin for 5 minutes (they’re still setting up), then transfer to a wire rack. They’re especially dreamy warm with a little butter melting into the tops.

Storage Options

Muffin leftovers? Rare, but let’s be prepared.

Once cool, stash these in an airtight container at room temperature for up to 2 days. I usually pop a paper towel in the bottom to absorb moisture so they don’t get soggy. You can keep them in the fridge for up to 5 days if you prefer them chilled, but I like to reheat mine just a bit so they get back that cozy just-baked fluff.

Now, freezing. Yes, you absolutely can freeze these pumpkin cornbread muffins. Let them cool completely, wrap individually in plastic wrap or foil, then toss into a freezer bag. They’ll keep for about 2 months. When you’re ready to eat, just microwave for 30–45 seconds or warm them in a 300°F oven for a few minutes so they crisp up a bit on the edges again.

Perfect grab-and-go comfort snack stash. Also good to serve next to this hamburger potato casserole if you’re making a fall meal spread.

Variations and Substitutions

Want to play around a little in the dough sandbox? Here’s where you can tweak without chaos ensuing.

Gluten-free flour: Use a 1:1 gluten-free baking blend in place of the all-purpose. Just make sure it includes a binder like xanthan gum.
Extra spice kick: Add ⅛ teaspoon of ground ginger. It gives a little warmth behind the scenes without stealing the show.
Maple syrup swap: No honey? A tablespoon or two of maple syrup works like a charm and gives lovely depth. The real stuff if you’ve got it.
Add chopped nuts or seeds: Pecans or pumpkin seeds (pepitas) add a little crunch. Stir in ¼ cup with the dry mix.
Make it savory-sweet: Crumble in crispy bacon before baking. Yes, I’m serious. It’s like a distant (delicious) cousin of these bacon basil cornbread muffins.
Turn them into minis: Bake in a mini muffin tin. Reduce baking time to about 10–12 minutes total (no temp changes needed).

What to Serve with Pumpkin Cornbread Muffins

These little guys are flexible—they don’t mind being sweet or savory neighbors.

Big bowl of soup or chili: This one’s a no-brainer. A bowl of spicy chili or creamy squash soup with a warm muffin on the side? Chef’s kiss. Scoop, dunk, repeat. (And maybe add more butter, just saying.)
Brunch with eggs and bacon: Serve these muffins alongside scrambled eggs and crispy bacon and suddenly it’s a fall-themed brunch party. Bonus points for apple butter or fig jam on the side.
Fall potluck MVP: Bring these to share and watch them disappear from the basket first. You don’t even have to tell anyone how easy they were.
Late-night snack with tea or milk: When the post-dinner cravings sneak up, one of these with a hot drink feels downright cozy. Especially if you lightly toast it and add a schmear of cream cheese.
Paired with a crisp salad and fish: Might sound weird at first, but a hearty green salad and something like this pan-seared salmon with pomegranate reduction makes a fancy-little-weeknight type of thing.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of puree?

I’d skip it, honestly! Pumpkin pie filling already has sugar and spices added, which could throw off the sweetness and essential muffin balance. Pure canned pumpkin is what you’re after—just double-check that the label says 100% pumpkin. No extras. Gives you full flavor control and better texture.

How do I know when the muffins are done baking?

Great question and important too—no one wants gummy muffins. Check for golden tops that spring back when lightly pressed. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Avoid overbaking or they’ll dry out. Start checking around 15 minutes in, just to be safe.

Can I make these muffins without buttermilk?

Yes, and I’ve done it more than once. Stir 1 tablespoon of lemon juice or white vinegar into regular milk, let it sit for 5 minutes, and boom—you’ve got a quick buttermilk stand-in. Whole milk works best, but any milk with fat will do the job. You’ll still get that soft texture and tanginess.

How should I reheat frozen pumpkin cornbread muffins?

You’ve got options! For best results with frozen muffins, thaw overnight in the fridge or on the counter for a few hours. Then rewarm them in a 300°F oven for 8–10 minutes to get that just-baked taste. Short on time? Microwave one for 30–45 seconds. Either way, adding a bit of butter while warm is never wrong.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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