Description
These Pumpkin Cornbread Muffins blend the sweet, earthy flavors of pumpkin with the hearty texture of cornmeal to create a moist, tender muffin perfect for fall and year-round breakfasts or snacks. Naturally sweetened with maple syrup and seasoned with warming spices like cinnamon and pumpkin pie spice, these muffins are easy to prepare and make a wholesome treat.
Ingredients
Wet Ingredients
- ¾ cup canned pumpkin (unsweetened)
- ¾ cup low-fat milk (or dairy-free milk)
- ⅔ cup maple syrup (sugar-free Wholesome Yum used)
- 2 large eggs
- 2 tablespoons unsalted butter (melted and cooled, plus more for serving if desired)
Dry Ingredients
- 1 cup yellow cornmeal (coarse)
- 1 cup all-purpose flour (or gluten-free flour mix)
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Other
- Nonstick cooking spray
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 400° F (200° C). Generously spray a 12-cup muffin tin with nonstick cooking spray to ensure the muffins don’t stick.
- Combine wet ingredients: In a medium mixing bowl, whisk together the canned pumpkin, low-fat milk, maple syrup, eggs, and melted butter until smooth and well combined. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk the coarse yellow cornmeal, all-purpose flour, baking powder, kosher salt, pumpkin pie spice, and cinnamon together until evenly mixed.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; mix until no streaks of flour remain to keep the muffins tender.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 15 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the tin for 10 minutes. Carefully remove the muffins from the tin and serve warm. Optionally, serve with extra butter for added richness.
Notes
- Do not overmix the batter to avoid dense, tough muffins.
- Use a gluten-free flour mix to make this recipe gluten-free.
- If dairy-free, substitute with your preferred plant-based milk and vegan butter.
- Storing the muffins in an airtight container at room temperature will keep them fresh for about 3 days.
- Reheat muffins briefly in the microwave or oven before serving for best texture and flavor.