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These fluffy pumpkin cornbread muffins are extremely easy to make, don't take a lot of time, and are stuffed with heart-warming fall flavors. They are the best snack for picnics, lunches, or even as part of a breakfast buffet at this time of year.
We use fresh homemade pumpkin puree for these pumpkin corn muffins. It gives a much pure pumpkin flavor and a fantastic texture. We always use it to pumpkin spice pancakes.
Jump to:
- Why We Like This Recipe
- About The Ingredients
- How to Make
- Tips
- How to Store
- Variations
- Frequently Asked Questions
- Other Bread Recipes
- 📖 Recipe
Why We Like This Recipe
This is one of our favorite muffin recipes and here are the reasons:
- These cornmeal pumpkin muffins are very easy to make. Simply combine the ingredients to make the batter and bake it!
- It makes 12 muffins and no batter is left over, so just perfect for our 12-cup muffin pan.
- They are packed with delicious and well-balanced fall flavors.
- This recipe is very flexible. You can easily substitute any of these ingredients(read the variations below) and even make sweet potato cornmeal muffins.
- They freeze well.
About The Ingredients
Pumpkin puree: We use real homemade pumpkin puree for these pumpkin cornbread muffins. You can also buy store-bought puree, just make sure it’s not the pumpkin pie filling – these are not the same thing! You can also substitute the pumpkin purée with pureed sweet potatoes in equal parts.
Cornmeal: It is coarse ground flour made from dried corn. It helps add texture and structure to the muffins. You should know the difference between cornmeal and corn flour before starting to bake these muffins. Don’t use corn flour! It acts as a thickening agent and will make your pumpkin cornmeal muffins dense.
We use cornmeal very often, especially to make cornbread without flour, which is great to pair with soups. Also, we use it in several other savory gluten free recipes like fried zucchini chips.
Sugar: We love to use a mixture of white granulated sugar and dark brown sugar. The latter adds a caramel-like flavor to the muffins. It pairs wonderfully with the pumpkin puree and pumpkin spice flavors, especially when serving these as Thanksgiving muffins.
Pumpkin pie spice: If you can't find it, you can make yours by combining the fall spices like ground cinnamon (½ teaspoon), ginger(¼ teaspoon) and nutmeg(¼ teaspoon).
Oil: We decided to use olive oil in this pumpkin cornbread muffin recipe, but you can use melted butter instead. It will make the pumpkin cornbread mix much richer.
Optional topping: We use pumpkin seeds for topping, but it is totally optional. You can leave them out or sprinkle brown sugar instead.
How to Make
These are the best corn pumpkin muffins you will ever make! They don’t take a ton of time to make, the steps are all very easy, and you can also substitute any of these ingredients to make a variation that meets your needs!
- Preheat the oven. Set the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 12-cup muffin tin with cooking spray or line it with non-stick paper muffin cups.
- Make the dry mixture. In a medium sized bowl, combine all of the dry ingredients including the cornmeal, all-purpose flour, baking powder and baking soda, the salt, and the pumpkin pie spice. Whisk them together so that the ingredients are evenly distributed.
- Make the wet mixture. In a large bowl, whisk together the eggs, sugar, and oil until you get a creamy mixture.
- Whisk in the smooth pumpkin puree.
- Combine dry and wet ingredients. Add the dry ingredients to the wet pumpkin mixture.
- Mix until all the ingredients just come together.
- Use an ice cream scoop and share the batter between the 12 lined muffin cups, about ¾ full.
- Make the optional topping and bake: Sprinkle pumpkin seeds, also known as pepitas over each. Bake them for 18-20 minutes or until a toothpick comes out clean. Allow your freshly baked cornmeal pumpkin muffins to rest for 5 minutes before moving them to a cooling rack.
Tips
- You have to combine the wet and dry ingredients separately before mixing them. This way you will ensure that all of the ingredients are well combined and that they form a smooth, lump-free batter.
- If you want to make a slight variation on this recipe, you can substitute the pumpkin puree for pureed sweet potato.
- If you don’t have brown sugar on hand, just use the same amount of granulated sugar instead.
- Be careful not to over mix the batter. This will remove any air inside the batter and create flat muffins, not nice fluffy ones as we want.
- For the same reason, you should also not use an electric mixer.
- Do not overfill the cups. Not only will this create a mess, but it will ruin the look of your beautiful snacks.
How to Store
- These easy pumpkin cornbread muffins can be placed in an airtight container and kept at room temperature for a day.
- Alternatively, you can store them in the refrigerator for 3-4 days. Again, make sure that they are sealed in airtight containers or bags.
- And if you thought it couldn’t get any better, these muffins can be wrapped individually and frozen for up to a month!
Variations
- Pumpkin cornmeal bread: Use this recipe and pour the batter in a loaf cake pan. You will end up with a fluffy pumpkin cornbread loaf cake. Alternatively, you can make it in a cake pan too and get a sweeter version of pumpkin cornbread.
- Cornbread in a cast iron pan: Pour the batter in a cast iron pan and bake. Follow these tips on baking in cast iron to prevent the batter from sticking to the pan.
- Healthy pumpkin cornbread muffins: You can make this recipe much healthier by substituting sugar with honey, maple syrup or coconut sugar.
- Vegan pumpkin cornbread muffins: You can make this recipe completely vegan using flaxseed egg or another vegan egg substitute. And if you want to make other vegan pumpkin recipes, have a look at our Pumpkin Cinnamon Rolls.
- Dairy free cornbread muffins: This recipe is already dairy-free and we use pumpkin puree, but if you are not in a pumpkin season or want to make it without the pumpkin flavor, substitute it with one of the non-dairy milks like full fat coconut milk, soy milk, oat milk or almond milk (½ cup).
- Mini muffins: We use a 12-cup muffin pan for this recipe, but you can use a mini muffin pan so that you can increase the amount of portions for a crowd.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can! You can either store them in the fridge for 4 days or wrap them individually and freeze them for up to a month.
How can I reheat them?
You can place these muffins in the microwave on high for about 30 seconds. Alternatively, you can wrap them in foil and bake them for 10-15 minutes at 350 degrees Fahrenheit.
Can I substitute Jiffy mix for cornmeal?
Jiffy cornbread muffin mix is a popular brand in the U.S. and can be used for this recipe, but then you should leave out the oil, baking powder, flour, and cornmeal.
What can I use if I don’t have cornmeal?
The best substitutes for cornmeal include corn grits and semolina. You can also use ground oats, rice flour, or wheat flour, but these will change the texture and flavor of your corn pumpkin muffins.
Other Bread Recipes
- Cornbread Without Flour
- No Yeast Homemade Bread
- Flour Tortilla Recipe No Lard
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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📖 Recipe
Cornmeal Pumpkin Muffins Recipe
A fluffy and super easy pumpkin cornbread muffin recipe. These are loaded with fall flavors and make perfect breakfast, snack or side dish.
- Author:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal (not corn flour)
- 1 cup all purpose flour
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3 eggs
- ½ cup olive oil
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup dark brown sugar
- ⅓ cup granulated sugar
- 2 tablespoons pumpkin seeds, for topping (optional)
Instructions
- Preheat the oven to 375F/180C. Line a muffin tin (12-muffin cup) with paper muffin cups.
- In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and pumpkin pie spice.
- In a large mixing bowl, whisk together the eggs, sugars and oil until creamy.
- Add in pumpkin puree and whisk well.
- Pour the dry ingredients into the wet mixture and whisk just until everything is combined. Don’t over-mix.
- Pour the batter into muffin cups evenly, filling about ¾ full.
- Sprinkle pumpkin seeds on each if you are using.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
- Let it rest for 5 minutes and then transfer the muffins on a cooling rack.
Notes
- You have to combine the wet and dry ingredients separately before mixing them. This way you will ensure that all of the ingredients are well combined and that they form a smooth, lump-free batter.
- If you want to make a slight variation on this recipe, you can substitute the pumpkin puree for pureed sweet potato.
- If you don’t have brown sugar on hand, just use the same amount of granulated sugar instead.
- Be careful not to over mix the batter. This will remove any air inside the batter and create flat muffins, not nice fluffy ones as we want.
- For the same reason, you should also not use an electric mixer.
- Do not overfill the cups. Not only will this create a mess, but it will ruin the look of your beautiful snacks.
- Store them in an airtight container and keep at room temperature for a day or in the refrigerator for 3-4 days. You can even wrap each muffin individually and keep in the freezer for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 14.2 g
- Sodium: 124.5 mg
- Fat: 11.7 g
- Carbohydrates: 31.5 g
- Protein: 4.1 g
- Cholesterol: 46.5 mg
Keywords: pumpkin cornbread muffins, cornmeal pumpkin muffins
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Reader Interactions
Comments
Jenny says
Made these immediately after seeing them in my inbox. Soooo good! Super soft and fluffy! Love the idea of using cornmeal in a muffin recipe. Will make them for my daughter's school cake sale event next week. Thank you!
★★★★★
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Adina says
Cornbread is one of those (quite many) recipes I have been meaning to make for years, but still did not get to it. 🙂 I am pretty sure I would love it, I don't know why I just don't finally make it . The pictures are so beautiful and make me crave this kind of bread even more.
Reply
Jared says
I substituted the oil with melted sweet cream butter, and they came out moist and delicious!
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sunny says
Just made, subbing honey for molasses because that's what I had on hand. Really delicious, fabulous and moist with that cornbreaddy texture and flavor we love. I love all things pumpkin. Welcome, fall! Thanks for the great recipe!
★★★★★
Reply
Tané Tachyon says
I just baked this as a dozen muffins and am enjoying them, thanks! I think you hit a good balance point between sweet and savory. Though I used melted butter instead of olive oil because I'm not really an olive oil person, and doubled the cinnamon because I always double the spices. 🙂
Reply
sue/the view from great island says
I'm so glad you tried this recipe, Zerrin, it's one of my all time favorite things I've made on the blog! Your photos make me want to make it again, right this minute!
★★★★★
Reply