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    Home » Recipes » Holiday » Thanksgiving » Easy Pumpkin Cornbread Muffins recipe

    PUBLISHED: September 14, 2021 • By Toni Dash 22 Comments

    Easy Pumpkin Cornbread Muffins recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    pumpkin cornbread muffins title

    This fall flavored spin on traditional Cornbread Muffins is always a favorite! The addition of a bit of pumpkin, sour cream and buttermilk make delicious cornbread muffins with just a hint of sweetness.

    pumpkin cornbread muffins title

    If you’ve made a boxed mix, like Jiffy Corn Muffin Mix, you are in for a treat! Boxed mixes are easy, no doubt.

    But for the same amount of time these perfect cornbread muffins are absolutely delicious….and special.

    It’s a simple recipe that we think will may become one of your favorite muffin recipes.

    They are a perfect complement to a favorite chili recipe or a perfect side dish for the Thanksgiving holiday table, corn muffins are a hit!

    We highly recommend serving with our Maple Cinnamon Honey Butter!

    Jump to:
    • Easy Cornbread Muffins
    • Recipe Ingredients + Notes
    • How to Make Pumpkin Cornbread Muffins – Step-by-Step
    • How to Store
    • More recipes you’ll love!
    • Recipe

    Easy Cornbread Muffins

    If you are a fan of traditional Southern cornbread you have to try this cornbread muffin recipe! Having family in the South I know the sweetness of cornbread can be the source of heated debate.

    These muffins are lightly sweet and they are moist but not overly so.

    Unlike some traditional cornbread muffins which can become dry, these have a more moister consistency thanks to the pumpkin puree, sour cream and buttermilk.

    They lean more toward a sweet muffin than a savory muffin. They are simple enough to make anytime and are a favorite cornbread recipe with a perfect crumbly texture.

    pumpkin cornbread muffins from side

    Recipe Ingredients + Notes

    Cornmeal. Instead of all purpose flour this recipe uses yellow cornmeal. It’s a coarse ground corn that give the muffins and cornbread the rustic grainy texture its known for.

    Granulated sugar. Just a 1/3 cup gives a touch of sweetness.

    Masa Harina. This is a type of corn flour. The corn is soaked in ‘lime water’ (not the fruit’) making it easier to digest, before it’s ground into flour.

    The soaking gives it a unique flavor. It’s found with baking supplies or in the international ingredient section of the grocery store. Regular corn flour can be substituted in needed.

    Baking powder and baking soda. These are the rising agents to give the muffins their structure.

    Salt. We recommend kosher salt.

    Spices:cinnamon, nutmeg, ginger and allspice. Use the ground form of the spices. Just a pinch of each is used. If desired 1/4 teaspoon of pumpkin pie spice can be substituted for these spices.

    Unsalted Butter. You’ll use melted butter.

    Buttermilk. This gives the muffins a wonderful moist texture and delicious flavor.

    Sour cream. Also adds a subtle flavor tang and moistness.

    Egg. One egg lightly beaten.

    Pumpkin puree. Canned or homemade pumpkin puree can be used.

    pumpkin cornbread muffins ingredients labelled

    How to Make Pumpkin Cornbread Muffins – Step-by-Step

    STEP 1. Preparation

    Preheat the oven to 375 degrees F. Line a muffin tin (pan) with muffin liners (photo 1) or spray the cavities with nonstick spray.

    STEP 2. Mix the dry ingredients

    In a medium bowl whisk together the cornmeal, sugar, masa harina, baking powder, baking soda, salt and spices (photo 2).

    pumpkin cornbread muffins recipe steps 1-4

    STEP 3. Mix wet ingredients

    In a large bowl (separate bowl) whisk together the melted butter, buttermilk, sour cream, egg (photo 3) and pumpkin puree (photo 4).

    STEP 4. Make batter and Bake

    Add the dry ingredients to the bowl with the wet ingredients. Whisk to combine completely (photo 5).

    Spoon batter into the prepared muffin pan. Fill muffin cups 3/4 full (photo 6).

    Bake 15 minutes or until a toothpick inserted comes out clean.

    pumpkin cornbread muffins recipe steps 5-8

    STEP 5. Cool

    Allow the muffins to cool in the pan for 10 minutes. Remove and place on a wire cooling rack to finish cooling completely (photo 7).

    pumpkin cornbread muffins in basket

    How to Store

    Allow the corn bread muffins to fully cool. Store in an airtight container in the refrigerator for up to 5 days. We don’t recommend storing at room temperature due to the extra perishable ingredients.

    Allow to come to room temperature or gently warm in the microwave for a few seconds before serving.

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    pumpkin cornbread muffins on plat
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    pumpkin cornbread muffins

    Pumpkin Cornbread Muffins

    These muffins bear the familiar rustic texture of traditional cornbread, with a light pumpkin flavor and color. Great with a bowl of chili or for a Thanksgiving meal.
    5 from 12 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Cooling Time (estimate): 30 minutes
    Total Time: 55 minutes
    Servings: 24 muffins
    Calories: 103kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 cups Cornmeal
    • 1/3 cup Granulated Sugar
    • 3 tablespoons Masa harina (or corn flour)
    • 2 teaspoons Baking Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Kosher Salt
    • 1/8 teaspoon Cinnamon
    • 1/16 teaspoon Nutmeg 'a pinch'
    • 1/16 teaspoon ground Ginger 'a pinch'
    • 1/16 teaspoon Allspice (ground) 'a pinch'
    • 6 tablespoons unsalted Butter melted
    • 1 cup Buttermilk
    • 1 8-ounce container Sour Cream or Crème Fraiche
    • 1 Egg lightly beaten
    • ¾ cups Pumpkin Puree canned or homemade

    Instructions

    Instructions for the Muffins:

    • Preheat oven to 375 degrees. Prepare a muffin pan with baking liners or spray the cavities with non-stick cooking spray if not using liners.
    • In a medium-sized bowl, whisk together the cornmeal, sugar, masa harina, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.
    • In a second large bowl whisk together the melted butter, buttermilk, sour cream, egg, and pumpkin.
    • Add the dry ingredients to the bowl with the wet ingredients and whisk to combine all ingredients.
    • Scoop the batter into the prepared muffin pan, filling each cavity 3/4 full.
    • Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    Notes

    Ingredient Notes
    The spices can be substituted with 1/4 teaspoon pumpkin pie spice if preferred.
     
    Cornbread Muffins adapted from Better Homes and Gardens

    Nutrition

    Calories: 103kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 157mg | Potassium: 113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1308IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: November 9, 2012

    « Apple Crisp with Cranberries and Walnuts
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Sandra says

      September 16, 2021 at 2:57 pm

      5 stars
      This is really good! These muffins are always a hit at my house!

      Reply
    2. Erin says

      September 15, 2021 at 10:20 am

      5 stars
      These Cornbread Muffins are on my must-repeat list!

      Reply
    3. Krystle says

      September 15, 2021 at 8:26 am

      5 stars
      These were the perfect side to my pumpkin chili. The honey cinnamon butter is the perfect finishing touch!

      Reply
    4. Beti says

      September 15, 2021 at 5:29 am

      5 stars
      I love the flavors in these muffins!! They taste amazing!

      Reply
    5. katerina says

      September 15, 2021 at 5:28 am

      5 stars
      These Pumpkin Cornbread Muffins did not last long at our house! They are SO delicious!

      Reply
    6. Catalina says

      September 15, 2021 at 1:31 am

      5 stars
      Mmmm…. how good these pumpkin cornbread muffins are! So perfect for our Sunday brunch!

      Reply
    7. Heather Johnson says

      September 14, 2021 at 8:46 am

      5 stars
      these muffins were perfection – i love cornbread and i like it sweet – these were exactly how i like and the pumpkin was a great addition!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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