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.
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!
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.
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.
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).
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.
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).
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.
More recipes you’ll love!
Pumpkin Cornbread Muffins
- 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 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.
Originally published: November 9, 2012
This is really good! These muffins are always a hit at my house!
These Cornbread Muffins are on my must-repeat list!
These were the perfect side to my pumpkin chili. The honey cinnamon butter is the perfect finishing touch!
I love the flavors in these muffins!! They taste amazing!
These Pumpkin Cornbread Muffins did not last long at our house! They are SO delicious!
Mmmm…. how good these pumpkin cornbread muffins are! So perfect for our Sunday brunch!
Heather Johnson says
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!