With fall vibes all around, we just had to share these pumpkin cornbread muffins. They’re soft, moist, and a perfect mix of sweet and savory, loaded with delicious pumpkin spice. It’s like having a little piece of autumn in every bite!
These muffins are not only easy to make, but they also make a perfect addition to your breakfast or brunch table. They are wonderful with a drizzle of honey, a dollop of soft whipped butter, or even pumpkin butter for additional pumpkin flavor. They pair really well with a nice chili too, especially with this cozy Pumpkin Turkey Chili or our Slow Cooker Vegetarian Chili!
Ingredients You Will Need
To create these scrumptious pumpkin corn bread muffins, you will need the following ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup brown sugar, packed
- 1 cup pumpkin puree
- 2 eggs
- ¾ cup buttermilk or regular milk
- ¼ cup vegetable oil
Step-by-Step Instructions
Follow these simple steps to prepare your pumpkin corn bread muffins:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin or cupcake tin with paper liners.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, oil, and buttermilk or milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired.
- Pour the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Allow your pumpkin corn bread muffins to cool before serving. Enjoy!
Pumpkin Cornbread Muffins Recipe
With fall vibes all around, we just had to share these pumpkin cornbread muffins. They’re soft, moist, and a perfect mix of sweet and savory, loaded with delicious pumpkin spice. It’s like having a little piece of autumn in every bite!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup brown sugar, packed
- 1 cup pumpkin puree
- 2 eggs
- ¾ cup buttermilk or regular milk
- ¼ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin or cupcake tin with paper liners.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, oil, and buttermilk or milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired.
- Pour the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 287mgCarbohydrates: 24gFiber: 2gSugar: 7gProtein: 4g
Calories are estimated and may vary.
