Easy Pumpkin Cornbread Muffins
Warm, lightly sweet pumpkin cornbread muffins with cozy spice and tender crumb. Perfect with chili or a pat of butter.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.33 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine salt
- 1.5 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 0.5 cup milk whole or 2%
- 0.33 cup neutral oil such as canola or vegetable
- 2 large eggs room temperature if possible
- 1 tsp vanilla extract
- 1 tbsp honey optional, for extra moisture
Instructions
Preparation Steps
- Heat oven to 400°F. Line a 12-cup muffin pan or lightly grease it.
- Whisk flour, cornmeal, both sugars, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
- In another bowl, whisk pumpkin, milk, oil, eggs, vanilla, and honey until smooth.
- Pour wet ingredients into the dry mixture. Fold gently just until no dry streaks remain.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 14–17 minutes, until tops are golden and a toothpick comes out clean.
- Cool in the pan 5 minutes, then move muffins to a rack to finish cooling. Serve warm.
Notes
Serve warm with salted butter or a drizzle of honey. For a savory twist, fold in 1/2 cup shredded sharp cheddar and a minced jalapeño. Make mini muffins by baking 10–12 minutes. Store airtight at room temperature for 2 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Cornbread Muffins flavors. All ingredient ratios and instructions are independently developed.