These sweet Pumpkin Cornbread muffins are a total game changer; fluffy and flavorful with a kiss of pumpkin spice goodness in every bite!
THESE. MUFFINS. RIGHT. HERE.
They’re out of this world delicious!
The combination of flour and cornmeal gives them a fluffy, tender crumb while still packing in some serious cornbread flavor.
Since I love a good sweet cornbread, the addition of pumpkin and a generous sprinkling of pumpkin pie spice mix packs these pretties with oodles of flavor.
They’re the ultimate Fall muffin!
Snapping photos of these beauts was almost impossible since I had a teeny tiny little assistant (aka my kiddo) standing over the tray stealing muffins.
I may have been doing the same. They are next to impossible to resist!
I could ramble on about how you need to make them right MEOW but I think if you’ve tried my muffin recipes before you know these are a stop, drop, and run to the kitchen sort of ordeal.
Let’s get our muffin on!
Pumpkin Cornbread Muffins
The recipe below yields a dozen fluffy pumpkin cornbread muffins.
For a soft exterior, bake muffins in parchment paper liners. No liners? or lightly grease a muffin tin and place on top of a baking sheet in the oven to prevent the bottoms from browning. <– love this nifty little trick!
Feel free to serve muffins with honey, butter, or a combination of both. (SWOON!) They’re also fabulous straight up without a single thing on them.
Pumpkin Cornbread Muffins
Ingredients
- ½ cup whole milk
- ½ cup pumpkin puree (120 grams)
- 1 TBSP vinegar
- 1 cup yellow cornmeal (fine or medium) (156 grams)
- 1 cup all-purpose flour (120 grams)
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp pumpkin pie spice blend
- ¼ tsp salt
- ½ cup unsalted butter (1 stick)
- ⅔ cup granulated sugar (130 grams)
- 2 large eggs
Instructions
- Preheat oven to 425°F. Prep 12-cup muffin tray by lining with parchment paper liners or rubbing with butter.
- Combine milk, pumpkin puree, and vinegar. Mix and set aside.
- Combine cornmeal, flour, baking powder, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.
- In a medium-large pot or skillet over medium heat, melt butter.
- Once butter has just melted, remove from heat.
- Stir in sugar and pumpkin with a metal whisk. Whisk until well blended.
- Whisk in milk mixture.
- Next, add your eggs and briskly whisk until well incorporated.
- Lastly, add your cornmeal mixture. Mix until just a few lumps remain. Batter will be very thick.
- Portion batter into muffin tray. For muffins with a soft exterior, bake in parchment paper liners *OR* lightly grease a muffin tin and place on top of a baking sheet in the oven to prevent the bottoms from over-browning. <– love this nifty little trick!
- Place in the oven at 425℉ then close the door. Adjust the oven's temp to 350°F (without opening the door) and bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Wait a few minutes then carefully remove from muffin tray and cool on a wire cooling rack. Enjoy!
Notes
Nutrition
If you get a chance to try these fluffy and delicious pumpkin cornbread muffins, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
These were delish! I also love how you give us tips and tricks that will work for so many other meals along the way. You are a pumpkin muffin cornbread gem!
RIGHT?! They are everything right now!
The cornbread and pumpkin were a brilliant match! Loved how delicious they tasted!
Thank you Ashley!
haven’t seen these before, very clever, thank you I love cornbread muffins, and pumpkin makes a nice addition
The pumpkin and pumpkin spice in these is everything right now! Love it so!