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!
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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.
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Recipe
Pumpkin Cornbread Muffins
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
Nutrition
Originally published: November 9, 2012
Dannii says
I am so ready for all things pumpkin and these muffins are amazing.
Rachna says
I love this addition of pumpkin puree to cornmeal muffins.
Lindsay says
Ok, that settles it… cornbread and pumpkin is now my favorite food combination ever! These are amazing, and will be making an appearance on my thanksgiving table this year 🙂
Sharmila Kingsly says
Wow.. Look at the texture it is just awesome… Perfect holiday bake!!
Rita says
I would love these flavors.
GreytRacer says
I came across this recipe in a Find Me Gluten Free email I just received (11/14/16).
I recently purchased a Krusteez corn bread mix and wanted your thoughts on adapting your recipe using the mix instead of the flour/cornmeal, masa harina (or corn flour),Baking Powder, Baking Soda (all of which are in the mix). Do you think a simple substitution of those ingredients would work?
Toni Dash says
Thank you for visiting! I don’t know if adding the rest of the recipe ingredients would work with the mix as a substitution or not. You could always try it and see if it works! Please let me know what you learn!
Jennifer-The Adventuresome Kitchen says
Those are looking heavenly- even when it’s Not Thanksgiving! You are so on top of it already thinking about November!
You will love your heritage bird. They are more expensive, but oh, SO flavorful!!! It will be hard to go back to a traditional breed.
Toni Dash says
Before you get too excited about how forward thinking I am I’ll note this post was from last fall! I do think ahead but not that far. I also don’t like to dive in too fast on seasonal food lest it feel like those annoying robotic Santas we now see at retail stores in August!
Jennifer-The Adventuresome Kitchen says
oh haha! Didn’t evens see the date stamp!! It’s been pretty warm here until yesterday, so pumpkin hasn’t crossed my mind- but I heard they were out at the Farmer’s market yesterday!
Gina Marie @ So Lets Hang Out says
Oh man! Seasonal cornbread. Delish. Can’t wait to give it a try. 🙂
Laura Dembowski says
Cornbread has always been one of my favorite treats! I can’t wait to try it with some pumpkin mixed in!
Toni | Boulder Locavore says
I agree Laura; I love cornbread. The flavor, the color and the grainy texture all feel so rustic. I loved the addition of pumpkin in these muffins. They are moister, the color is beautiful and fall-like with great flavor. Hope you’ll love them too!
Sarah says
On Monday I have a meeting that I need to bring a food item for. I’ve been scrambling through recipes trying to think of what the best, easiest item to bring would be. I opened up your page and saw this. It is perfect! I’m so excited to make it. Thanks Toni!
Toni | Boulder Locavore says
Oh Sarah I hope you’ll love them! They are moister that regular cornbread (which usually does best paired with another dish since they can be drier). I love (as did my family) the fall-tasting Whipped Butter too. Not overly sweet but really making the muffins all the more special. Let me know how you like them!