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Pumpkin Cornbread Muffins with Whipped Honey-Maple Cinnamon Butter | BoulderLocavore.com

Pumpkin Cornbread Muffins & Whipped Honey-Maple Cinnamon Butter

These muffins bear the familiar grainy texture of traditional cornbread, with a light pumpkin flavor and color. Paired with the sweet, seasonal whipped butter and your meal will hearld the flavors of fall!
Course Side Dish
Cuisine American
Keyword pumpkin cornbread muffins, whipped honey maple butter
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 24 Aproximately 24 muffins and 1/2 cup of whipped butter
Calories 144kcal
Author Toni Dash


_For the Muffins:_

  • 1 cup Cornmeal
  • 1 cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
  • 1/3 cup granulated Sugar
  • 2 tablespoons masa harina (or corn flour)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • ¼ teaspoon Pumpkin Pie Spice
  • 4 tablespoons unsalted Butter , melted
  • 1 cup Buttermilk
  • 1 8- ounce container of Sour Cream or Crème Fraiche
  • 1 Egg , lightly beaten
  • ¾ cups Pumpkin Puree

_For the Whipped Butter:_

  • ¼ cup unsalted Butter , room temperature
  • 6 tablespoons Honey
  • 2 tablespoons Maple Syrup
  • ¼ teaspoon ground Cinnamon


Instructions for the Muffins:

  • Preheat oven to 350 degrees. Line a muffin pan with muffin baking cups.
  • In the bowl of a freestanding mixer (or in a large mixing bowl if using a hand held mixer) combine the cornmeal, flour, sugar, masa harina, baking powder, baking soda, salt and pumpkin pie spice. Mix on low to fully combine.
  • In a separate large, mixing bowl combine butter, buttermilk, sour cream/crème fraiche, egg and pumpkin puree. Whisk to fully combine.
  • Add the wet ingredients slowly to the dry ingredients, mixing on low to fully combine. Do not over mix.
  • Fill muffin cups 2/3 full and bake for 20-25 minutes until a toothpick inserted comes out clean. Allow to cool in pan for 15 minutes and then on a cooling rack. Serve slightly warm.

Instructions for the Whipped Butter:

  • Place butter in the bowl of a freestanding mixer (or large bowl if using a handheld mixer). Using the whisk attachment, mix at high speed until the butter is light and fluffy (about 2 minutes).
  • Add the honey, maple syrup and cinnamon. Mix to fully combine.
  • Store in a sealed container in the refrigerator until using.


Cornbread Muffins adapted from Better Homes and Gardens


Calories: 144kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 166mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1400IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.7mg