Pumpkin Cornbread Muffins

Fall is the perfect time to enjoy pumpkin recipes, and this recipe for pumpkin cornbread muffins is a delicious way to get your fix.

If you’re like me, then you love all things pumpkin. From pumpkin bread to pumpkin pie, I can’t resist the taste of this autumn favourite. These pumpkin cornbread muffins are the perfect way to add a touch of pumpkin to your everyday meals, and they’re surprisingly easy to make too!

The orange-hued muffins are perfectly spiced and have a slight sweetness that’s ideal for breakfast or as a dinner side.

There’s nothing like the smell of fresh pumpkin muffins to get you in the mood for sweater weather and Thanksgiving leftovers.

You’ll love how moist and tender these pumpkin cornbread muffins are, your family will love gobbling them up! Serve them at your next fall gathering for a real crowd-pleaser.

Why You Will LOVE this Recipe

This is simply the best pumpkin cornbread muffin recipe.

• Fantastic fall twist on classic cornbread muffins
• Delicious with just the right amount of sweetness and spice
• Made with pantry ingredients
• Easy to make!
• Moist and tender crumb
• Freeze well
• Perfect side dish for your Thanksgiving table
• Amazing with a hearty bowl of chili

Do I Need to Soak the Cornmeal in Milk?

Soaking the cornmeal in milk isn’t strictly necessary, but it does lead to a more tender and flavourful cornbread.

If you don’t have time to soak the cornmeal, you can simply add an extra 1/4 cup of milk to the recipe.

More Cornbread Muffin Variations

This easy pumpkin cornbread muffins recipe is quite flexible and can be used as a base for a variety of different cornbread muffin variations. Check out these tasty cornbread muffin ideas!

• Sweet potato cornbread muffins – Just cook and puree sweet potatoes to replace the pumpkin puree.
• Pumpkin cornbread – Prepare the batter and pour into a well greased 9 inch square pan or skillet, then bake for about 20-25 minutes.
• Gluten free – Swap the all-purpose flour for gluten-free flour.

Tips for the Best Pumpkin Cornbread Muffins

This cornbread muffin recipe results in rich, flavourful and moist muffins with a tender crumb, but you should be aware of some baking basics for best results.

• Make sure NOT to over-mix the batter if you want light, fluffy cornbread muffins.
• Follow the recipe directions. Do not just throw everything in a bowl, it’s important to combine the ingredients in the right order.
• Use ingredients that are at room temperature, this helps the batter combine well.
• Do NOT open the oven door while baking.
• Always fill your muffin tin cavities about 2/3 full.
• Baking time can vary from oven to oven, so be sure to test your first batch!
• Allow your muffins to completely cool before storing.
• Serve warm for the very best flavour.

How to Serve Pumpkin Cornbread Muffins

Pumpkin cornbread muffins are the perfect addition to any fall gathering, but they are versatile enough that you can enjoy them for breakfast too! I love them warm, halved and spread over with a thick layer of butter.

Need some serving inspiration? Serve these tasty muffins alongside one of the recipes below!

• Instant Pot Santa Fe Chicken Soup
• Pepita Pork Pumpkin Soup
• Jamaican Pumpkin Beef Soup
• Slow Cooker Turkey Black Bean Chili
• Apple Butternut Squash Soup

How to Store Pumpkin Cornbread Muffins

These muffins are best served the day they are made, but they do store well if needed. To prevent these muffins from drying out, store them as you would other baked goods. These muffins should last up to three days at normal room temperature covered in plastic wrap or stored in an airtight container on the counter, and about a week if refrigerated.

Make sure the muffins were fully cooled off before storing.

Can I Freeze Pumpkin Cornbread Muffins?

These muffins freeze well and will last for up to three months if properly stored. Wrap cooled muffins well in plastic wrap and then in a freezer bag with the air removed..

Thaw the muffins in the fridge overnight or on the counter for a couple of hours before serving. Muffins are great warmed up a little in the microwave!

About the Ingredients for Pumpkin Cornbread Muffins

These fluffy pumpkin cornbread muffins are made with basic pantry ingredients.

Cornmeal – Make sure you use cornmeal, and not corn flour. You cannot substitute one for the other.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk. You can also use regular milk or even non-dairy milks such as almond milk, however the resulting muffins won’t be quite as tender.

Butter – Unsalted butter, make sure it is soft. If you only have salted, omit the additional salt altogether.

Eggs – Make sure your eggs are at room temperature before starting, this helps to make sure the batter combines well. You may use flaxseed egg here if you want vegan pumpkin cornbread muffins.

Condensed milk – You can also substitute with 1/3 cup honey or maple syrup and 3/4 cup plain Greek yogourt to get the same rich sweetness for more healthy pumpkin cornbread muffins. Golden brown sugar with greek yogourt works too if you do not mind refined sugars. You can also use full fat sour cream instead of the yogourt.

Vanilla extract – Use pure vanilla extract for the best flavour, but you can use artificial extract instead.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense muffins.

Baking powder – Leavens the muffins, make sure it is fresh and still active, no more than 6 months old for best results.

Salt – Helps to balance all the flavours and make em shine.

Spices – You can use pumpkin pie spice, or make your own combination with the classic warming spices – cinnamon, nutmeg, ginger, cloves, and allspice. Fall spices really made these muffins.

Pumpkin puree – Use 100% pure pumpkin purée, do not use pumpkin pie filling.

Looking for More Muffin Recipes?

Check out more of my favourite muffins!

These Butter Pecan Ice Cream Muffins are not only inspired by the classic treat but also feature the actual ice cream as an ingredient!

These Browned Butter and Quinoa Peach Muffins are packed with protein, making them a satisfying and delicious breakfast choice for on the go.

These Pumpkin Spiced Banana Nut Muffins are a welcomed autumnal twist on a classic recipe. The warming spices pair so well against the mellow flavours of bananas and nut.

How to Make Pumpkin Cornbread Muffins

Yields: 22 Muffins | Prep time: 15 Minutes | Cook time: 22 Minutes

Ingredients:

2 cups Cornmeal
1 ½ cups Buttermilk, room temperature
1/4 cup Unsalted butter, softened
4 large eggs, room temperature
14 oz Sweetened condensed milk
1 teaspoon Vanilla extract
2 cups All-purpose flour, sifted
2 teaspoons Baking powder
½ teaspoon salt
1 ½ teaspoon Ground cinnamon
1 teaspoon Pumpkin Spice
1 cup Pumpkin Puree

Directions:

Combine milk and cornmeal in a small bowl.

Let it soak for 10-20 minutes.

Preheat your oven to 350 degrees Fahrenheit. Grease two muffin trays or line with paper liners. Set aside.

In a large bowl, cream the butter until it is very soft and fluffy.

Add the eggs in, one by one.

Mix until well combined. If your butter or eggs are cold, it is likely to curdle. The muffins will still turn out, but may not be as fluffy and tender.

Add in the condensed milk and vanilla. Mix well.

Mix in the cornflour mixture.

Add the sifted flour, baking powder, pumpkin spice, and cinnamon to a medium bowl, whisk until combined.

Mix the dry ingredients into the wet ingredients until just combined. Try not to over-mix.

Fold in the pumpkin puree.

Divide the batter evenly into the muffin tins, spoon batter into the muffin liners until 3/4 full. Bake for 17 – 22 minutes, or until a toothpick inserted into the centre comes out clean.

(You can sprinkle some ground cinnamon or pumpkin spice on top of the muffins before placing in the oven.)

Allow to cool for 10 minutes in the pans, then carefully remove from pans to a wire cooling rack.

Enjoy!