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Pumpkin Cornbread Muffins Recipe

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3.9 from 15 reviews

  • Author: Sara
  • Total Time: 26 minutes
  • Yield: 12 muffins
  • Diet: Low Fat

Description

These Pumpkin Cornbread Muffins are a delightful seasonal treat combining moist pumpkin with sweet cornmeal and warm spices. Perfect for breakfast, snack, or a cozy autumn dessert, they are lightly sweetened with maple syrup and have a tender crumb with a slightly crisp top. Made with simple ingredients and quick to prepare, these muffins are a wholesome and comforting way to enjoy pumpkin flavor year-round.

Ingredients

Wet Ingredients

  • ¾ cup canned pumpkin (unsweetened)
  • ¾ cup low-fat milk (or dairy-free milk)
  • ⅔ cup maple syrup (sugar-free Wholesome Yum recommended)
  • 2 large eggs
  • 2 tablespoons unsalted butter (melted and cooled, plus more for serving if desired)

Dry Ingredients

  • 1 cup yellow cornmeal (coarse)
  • 1 cup all purpose flour (or gluten-free flour mix)
  • 3 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon

Other

  • Nonstick cooking spray

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400° F. Generously spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a medium mixing bowl, combine the canned pumpkin, low-fat milk, maple syrup, eggs, and melted butter. Whisk thoroughly until smooth and set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the coarse yellow cornmeal, all-purpose flour, baking powder, kosher salt, pumpkin pie spice, and cinnamon until evenly mixed.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently stir with a spatula or spoon until just combined and no visible streaks of flour remain. Avoid overmixing to keep the muffins tender.
  5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 15 to 16 minutes. Test doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs.
  7. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 10 minutes. After that, transfer them to a wire rack or plate. Serve warm, optionally with additional butter.

Notes

  • Use unsweetened canned pumpkin to avoid excess sweetness and moisture.
  • Maple syrup can be substituted with honey or a sugar alternative as desired.
  • For a dairy-free version, use plant-based milk and a vegan butter substitute.
  • Do not overmix the batter to maintain a tender crumb.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
  • Freeze leftover muffins by wrapping individually and placing in a freezer-safe bag for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-cornbread-muffins-recipe/