5 from 3 votes
Sweet Pumpkin Cornbread Muffins
These pumpkin cornbread muffins are savory and sweet, and the perfect pumpkin twist to traditional cornbread!
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
22
muffins
Calories:
142 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 2 cups cornmeal
- 1-1/2 cups buttermilk
- 3 ounces butter softened, unsalted
- 4 egg large
- 1 sweetened condensed milk 14 ounce can
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Instructions
- In a bowl whisk or sift together flour, baking powder, ground cinnamon, pumpkin spice, and kosher salt. Set aside.
- Mix milk and cornmeal and let it sit 10 minutes
- Preheat your oven to 350 degrees F and spray nonstick spray on your muffin trays.
- In another bowl, cream the butter until it is very soft and fluffy.
- Add the eggs in, one by one, and mix until combined.
- Add in the condensed milk and vanilla. Mix well.
- Add in the cornflour mixture and mix.
- Add in the flour mixture. Mix until combined. Try not to overmix.
- Fold in the pumpkin puree.
- Divide evenly into muffin tins and sprinkle the tops of the muffins with addition cinnamon.
- Bake for 15 - 20 minutes until a toothpick comes out clean.
Cup of Yum
Nutrition Information
Serving
1g
Calories
142kcal
(7%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
44mg
(15%)
Sodium
164mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 22 muffins
Amount Per Serving
Calories 142
% Daily Value*
| Serving | 1g | |
| Calories | 142kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 44mg | 15% |
| Sodium | 164mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.