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Pumpkin Cornbread Muffins
5 from 21 votes

Pumpkin Cornbread Muffins

These Pumpkin Cornbread Muffins combine cornmeal and all-purpose flour with pumpkin puree and pumpkin pie spice to create a tender, moist muffin with a subtle autumnal flavor. The addition of vinegar reacts with baking soda to give a light texture. The muffins bake to a soft exterior when using paper liners or a greased muffin tin with a baking sheet underneath. Their balance of sweet and spiced notes makes them well suited for breakfast or a snack, especially when served with butter or honey.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 servings
Calories: 218 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Prep 12-cup muffin tray by lining with paper/parchment liners or rubbing with butter.
  2. Combine milk, pumpkin puree, and vinegar. Mix and set aside.
  3. Combine cornmeal, flour, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.
  4. In a medium-large pot or skillet over medium heat, melt butter.
  5. Once butter has just melted, remove from heat.
  6. Stir in sugar with a metal whisk. Whisk until well blended.
  7. Whisk in milk mixture.
  8. Next, add your eggs and briskly whisk until well incorporated.
  9. Lastly, add your cornmeal mixture. Whisk/stir until very few lumps remain.
  10. 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!
  11. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 218

% 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.