Pumpkin Cornbread Muffins
User Reviews
5
Pumpkin Cornbread Muffins
Description
These Pumpkin Cornbread Muffins blend pumpkin puree with cornmeal and all-purpose flour to achieve a moist, lightly sweet muffin with a slightly grainy texture from the cornmeal. Brown sugar and molasses add sweetness and complexity, while buttermilk contributes moisture and tenderness. Cinnamon imparts a warm, mild spice that complements the pumpkin.
The batter is mixed carefully to avoid overbeating, maintaining a tender crumb. Standard muffin-sized portions yield 10 to 12 muffins baked at 375°F until risen and springy to the touch. Cooling slightly before removing from the tin avoids sticking.
These muffins can be served warm with butter and honey, making them suitable for breakfast, snacks, or alongside chili or soup. Maintaining baking time prevents drying out, and muffin liners or greasing the pan helps with easy removal. Adjust spices as preferred, substituting cinnamon with ginger or cardamom as desired.
Ingredients
- 1 cup pumpkin puree
- 2 egg
- 1/2 cup brown sugar packed, light or dark
- 1/3 cup vegetable oil
- 2 Tbsp molasses
- 1/3 cup buttermilk or substitute milk or half and half
- 1/2 tsp cinnamon or substitute cardamom or ginger
- 1 tsp salt
- 1 Tbsp baking powder
- 1 cup cornmeal
- 1 cup all-purpose flour
Instructions
- Preheat oven to 375F Grease and flour a muffin tin, or use paper muffin liners.
- In a large mixing bowl, whisk the first 8 ingredients together (pumpkin through salt.) Make sure everything gets well incorporated.
- Whisk in the baking powder, corn meal, and flour, mixing until just combined, but don't over beat this. I usually switch to a silicone spoon at the end.
- Use a standard ice cream scoop to fill 10-12 muffin cups fairly full. My muffin tin is on the large size so I got 10 muffins from my batter.
- Bake for about 20-22 minutes until the muffins are fully risen. The tops should spring back when lightly touched. If your muffins are smaller than mine they will take a shorter time. Try not to over bake as they will dry out.
- Let the muffins cool for about 10 minutes in the tin, and then run a blunt knife around the edges to loosen before turning out onto a cooling rack. If you use muffin liners you can pop them out immediately.
- Serve warm with butter and honey. The muffins can be reheated for 20-30 seconds in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 261mg | 11% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 3874IU | 77% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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