Pumpkin Cornbread Muffins
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 for a snack, side, or cozy breakfast treat—delicious warm with butter or honey.
12
muffins
Ingredients
Dry Ingredients
- 1 cup (155 g) yellow cornmeal medium ground preferred
- 1 cup (125 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground nutmeg
- 1/8 tsp (0.13 tsp) ground cloves
- 1/2 cup (100 g) brown sugar light or dark, packed
Wet Ingredients
- 1 cup (245 g) pumpkin puree 100% pure, not pie filling
- 2 large eggs room temperature
- 2/3 cup (160 ml) buttermilk well-shaken
- 1/3 cup (75 g) unsalted butter melted and cooled
- 2 tbsp (30 ml) honey optional, plus more for drizzling
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Wire rack
Instructions
- Preheat your oven to 425°F (218°C). Grease a 12-cup muffin tin or line with paper liners and spray lightly to prevent sticking.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and brown sugar until very well combined.
- In a separate bowl, whisk the pumpkin puree, eggs, buttermilk, melted butter, and (optional) honey until smooth and fully incorporated.
- Pour the wet ingredients into the dry. Stir gently with a spatula or wooden spoon until just combined—no visible flour, but some lumps are fine. Don’t overmix.
- Evenly divide the batter among the muffin cups, filling each almost to the top.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, until the tops spring back and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack. Enjoy warm with butter or honey.
Notes
You can store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individually and store in a freezer bag for up to 2 months. Reheat in the microwave or a 300°F oven. Add-ins like nuts or seeds are delicious—try stirring in 1/4 cup chopped pecans or pumpkin seeds with the dry mixture.
Nutrition
Calories: 185kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 185mg | Potassium: 90mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3500IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1.2mg