Pumpkin Cornbread Muffins
User Reviews
5
Pumpkin Cornbread Muffins
Description
Pumpkin Cornbread Muffins provide a seasonal twist on classic cornbread by incorporating pumpkin puree and a blend of pumpkin pie spices. The batter includes yellow cornmeal for traditional corn flavor and texture, with all-purpose flour to lighten the crumb. The recipe uses milk and vinegar to activate the baking soda, contributing to a tender crumb. Butter is melted and combined with sugar before mixing in the wet ingredients and dry cornmeal mixture carefully to minimize lumps.
The muffins are baked at 350°F for 20 to 24 minutes until a toothpick inserted in the center comes out clean, resulting in a moist interior and soft muffin exterior. Using paper or parchment liners or greasing the muffin tin and placing it on a baking sheet helps prevent overly browned bottoms while keeping the muffins tender.
They can be served warm with butter or honey; for a special touch, a pumpkin pie spice and brown sugar whipped butter is suggested in the notes. These muffins offer an appealing option for fall breakfasts or as a lightly sweet snack. Their textures combine a slightly crumbly cornmeal base with the moistness added by pumpkin.
Serve muffins with butter, honey, or a whipped mix of pumpkin pie spice, brown sugar, and salted butter for enhanced flavor.The nutrition facts provided are estimates and can be adjusted as needed based on ingredient brands and measures.
Ingredients
- ½ cup milk
- ½ cup pumpkin puree
- 1 TBSP vinegar
- 1 cup yellow cornmeal fine or medium grind
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¾ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup butter unsalted
- ⅔ cup granulated sugar
- 2 egg large
Instructions
- Preheat oven to 350°F. Prep 12-cup muffin tray by lining with paper/parchment liners or rubbing with butter.
- Combine milk, pumpkin puree, and vinegar. Mix and set aside.
- Combine cornmeal, flour, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.
- In a medium-large pot or skillet over medium heat, melt butter.
- Once butter has just melted, remove from heat.
- Stir in sugar with a metal whisk. Whisk until well blended.
- Whisk in milk mixture.
- Next, add your eggs and briskly whisk until well incorporated.
- Lastly, add your cornmeal mixture. Whisk/stir until very few lumps remain.
- Pour batter into muffin tray. For muffins with a soft exterior, bake in paper/parchment liners or lightly grease a muffin tin and place on top of a baking sheet in the oven to prevent the bottoms from browning. <-- love this nifty little trick!
- Bake at 350°F for 20-24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Carefully remove from muffin tray (feel free to wait a minute or two if you need to) and cool on a wire cooling rack. Enjoy!
Notes
- Serve muffins with butter, honey, or a whipped mix of pumpkin pie spice, brown sugar, and salted butter for enhanced flavor.
- The nutrition facts provided are estimates and can be adjusted as needed based on ingredient brands and measures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 167mg | 7% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1884IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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