Easy Pumpkin Cornbread Muffins
User Reviews
5
9 reviews
Excellent
Easy Pumpkin Cornbread Muffins
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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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Ingredients
- 228 g canned pumpkin puree 100%, such as Libby's
- ¼ cup honey 2 tablespoons
- 46 g light brown sugar
- 2 egg room temperature, large
- 197 g yellow cornmeal Quaker brand
- 103 g all-purpose flour spooned into measuring cup and leveled-off
- 15 g baking powder
- 3 g baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg freshly grated or ¼ teaspoon ground
- ¼ teaspoon cloves ground
- 1 cup milk whole
- 1 butter melted and cooled or ½ cup avocado oil, unsalted, stick
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.
Equipments used:
Notes
- How to Store & Re-Heat
- 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 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!
- 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
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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