Pumpkin Cornbread Muffins
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Craving a taste of fall? These pumpkin cornbread muffins are perfect for you! They’re quick to make and full of autumn flavors. You can whip up a batch in just 35 minutes for a tasty breakfast, snack, or dinner side dish.
The recipe combines classic cornbread with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. The result is moist, tender muffins that are sure to please. You’ll love how easy they are to make and how delicious they taste!
Exact Ingredients List
Here’s what you’ll need to make these tasty pumpkin cornbread muffins:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup packed brown sugar
For the wet ingredients:
- 1 cup 100% pumpkin puree
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey (optional)
You’ll notice this recipe uses a mix of pantry staples and fall-inspired ingredients. The cornmeal gives these muffins their signature texture, while the pumpkin and spices bring in those cozy autumn flavors you love.
Make sure to have all your ingredients ready before you start baking. This will make the process smoother and more enjoyable. Happy baking!
Instructions
Preheat your oven to 425°F (220°C). Grease a 12-cup muffin tin or use paper liners.
Mix the dry ingredients in a large bowl. This includes cornmeal, flour, baking powder, baking soda, salt, spices, and brown sugar.
In another bowl, whisk together the wet ingredients. Combine pumpkin puree, eggs, buttermilk, melted butter, and honey if you’re using it.
Pour the wet mix into the dry mix. Stir gently until just combined. Don’t overmix!
Spoon the batter into your muffin tin. Fill each cup to the top.
Bake for 5 minutes at 425°F. Then lower the heat to 350°F (175°C) and bake for 15-18 more minutes.
Let the muffins cool in the tin for about 5 minutes. Then move them to a wire rack to finish cooling.
Your pumpkin cornbread muffins are ready to enjoy! They’re great warm with a pat of butter.
Possible Substitutes List & Recipe Variations
You can easily tweak this recipe to fit your tastes or dietary needs. Here are some substitutions and variations to try:
Flour: Replace all-purpose flour with whole wheat or gluten-free flour.
Cornmeal: Use fine or medium grind cornmeal based on your texture preference.
Sugar: Swap brown sugar for white sugar or a natural sweetener like maple syrup.
Milk: Instead of buttermilk, use regular milk, plant-based milk, or make your own buttermilk substitute.
Eggs: For an egg-free version, try using flax eggs or mashed banana.
Pumpkin: No pumpkin? Use mashed sweet potato or butternut squash instead.
Want to add some extra flavor and texture? Try these mix-ins:
- Chopped nuts (walnuts, pecans)
- Dried cranberries or raisins
- Chocolate chips
- Shredded cheese
- Diced jalapeños
For a savory twist, reduce the sugar and add herbs like rosemary or thyme. You can also top the muffins with pumpkin seeds or a sprinkle of cinnamon sugar before baking for added crunch and sweetness.
Tips, Tricks & Storing
Make your pumpkin cornbread muffins extra special with these handy tips:
Try adding 1/2 cup of chopped nuts or dried cranberries to the batter for extra texture and flavor.
For a fun twist, sprinkle some pumpkin seeds on top before baking.
Don’t overmix the batter. Stir just until the ingredients are combined to keep your muffins tender.
Use a ice cream scoop to easily fill your muffin tins with batter.
To store your muffins, let them cool completely. Then place them in an airtight container at room temperature for up to 3 days.
You can freeze these muffins too! Wrap them individually in plastic wrap, then put them in a freezer bag. They’ll stay fresh for up to 3 months.
To reheat frozen muffins, microwave for 30-45 seconds or warm in a 350°F oven for about 10 minutes.
