Pumpkin Cornbread Muffins

These Pumpkin Cornbread Muffins offer a fun fall take on the traditional. Infused with real pumpkin puree, brown sugar, and hints of pumpkin spice, these Pumpkin Cornbread Muffins are the perfect contrast to a bowl of savory chili. And leftovers are guaranteed awesome for breakfast.

​Making Pumpkin Cornbread Muffins

Nothing goes better with a hearty bowl of chili than a cornbread muffin, unless we’re talking about a Pumpkin Cornbread Muffins. 

I have been making these delicious Pumpkin Cornbread Muffins for at least 2 years now and never posted them here on Good Life Eats. Why? I don’t really know.

When I think about it, I’m sure there are a couple of factors involved: 

• The time of year I usually make them is when it is getting dark so early, so photographing them is definitely trickier, 
• My kids love Pumpkin Cornbread Muffins so much that no one wants to wait for me to try to take pictures and 
• They are definitely best eaten straight out of the oven.

Last weekend when my neighbor mentioned to me that she had been looking for this recipe on my site and couldn’t find it I knew it was time to get it posted.

Picture this: Me, in the kitchen setting up to photograph a batch of Pumpkin Cornbread Muffins. Logan, parked on the couch, absorbed watching the Broncos, who had just gone into overtime.

Even on a normal, non-football game afternoon it isn’t unusual for me to call Logan twice before I fully have his attention.  But, this past Sunday, the second I uttered the words “need your help,” he was up and off the couch asking me if the help I needed was “help eating a muffin.”

And this is how I know that these Pumpkin Cornbread Muffins are the best.muffins.ever. 10 1/2 year old boy gets off couch during overtime football game in favor of a muffin. 

Tools Needed to Make Pumpkin Cornbread Muffins

You’ll need a few kitchen tools to prepare this recipe. Here’s what I recommend:

• Measuring Cups and Spoons – to measure the pumpkin cornbread ingredients.
• Large Bowl – to mix the dry ingredients together.
• Wire Whisk – to sift the flour mixture together.
• Medium Mixing Bowl – you’ll need a separate bowl to combine the wet ingredients in.
• Mixing Spoon or Spatula – to stir the pumpkin mixture into the flour mixture.
• Cookie Scoop – I like using a cookie scoop to easily fill the muffin cups with the pumpkin cornmeal batter
• Muffin Tin – to bake the cornmeal pumpkin muffins.
• Muffin Liners – to line the muffin pan; alternatively you can grease the pan with butter or cooking spray.

What’s in this Pumpkin Cornbread Recipe?

The ingredient list might look long, but most of the ingredients on the list are dry pantry ingredients. Here’s what you’ll need to have on hand before getting started:

Wet Ingredients

• Large Eggs
• Milk
• Butter
• Pumpkin Puree
• Sour Cream
• Honey

Dry Ingredients

• Brown Sugar
• Vanilla Extract
• All-Purpose Flour
• Cornmeal
• Baking Powder
• Baking Soda
• Salt
• Pumpkin Pie Spices: Cinnamon, Ginger, Allspice, Nutmeg, and Cloves

For the complete ingredient list and detailed instructions to make this pumpkin cornbread muffin recipe, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Pumpkin Cornmeal Muffins

This recipe couldn’t be easier to make!

1. First, you’ll combine the wet ingredients in a bowl and whisk them together until combined.
2. Then, you combine the dry ingredients in another bowl and whisk until siften.
3. After that, stir the two mixtures together before transferring the batter to a muffin tin and baking.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making the Best Pumpkin Cornbread

• This recipe uses pumpkin purée, not canned pumpkin pie filling. The two are not interchangeable. However, you can use homemade pumpkin puree when making your pumpkin corn muffins if you prefer.
• When combining the wet and dry ingredients, make a well center of the dry ingredients to pour the pumpkin mixture into before stirring.
• Do not beat the batter; you just want to gently mix it together until combined. It is ok if there are a few lumps as long as there aren’t large dry areas.
• Bake just until golden brown and cooked through for fluffy pumpkin cornbread muffins, otherwise they may be dry. You can test the center with a toothpick or cake tester.

Pumpkin Cornbread Muffins FAQs

Got questions about how to make this recipe for cornmeal pumpkin muffins? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

What can I substitute for sour cream?

I have tested this recipe using plain, full-fat Greek yogurt as a substitute for sour cream and it works great.

Can I use a different sweetener?

Yes, I have tested substituting pure maple syrup for the honey and recommend that if you’re out of honey.

​Can I make this recipe if I don’t have pumpkin puree?

It depends! You could try substituting sweet potato puree if you have sweet potatoes on hand. I have not tested that so I can’t speak for the results. However, as long as you get similar consistency to pumpkin puree it should work. 

Otherwise, I recommend trying this Honey Cornbread Muffin recipe instead.

What should I use if I’m out of some of the spices?

If you have pre-mixed pumpkin pie spice on hand, then I recommend using 2 1/2 teaspoons of that in place of the individual spices.

How should I store leftovers?

Let leftovers cool completely to room temperature before transferring them to an airtight container.

Can I freeze pumpkin cornbread muffins?

Yes! These easy pumpkin cornbread muffins are great for making a big batch of to store in your freezer and store well in a freezer bag.

I have a whole article on How to Freeze Muffins with all my tips and tricks. Go check it out!

What to Serve with Pumpkin Cornbread Muffins

I think we’ll all agree cornbread muffins are the perfect side dish to a bowl of chili! Here are our favorite chili recipes if you’re looking for main dish suggestions:

• Beefy Kidney Bean Chili – this is a classic ground beef chili recipe.
• Smoked Brisket Chili – great if you made a brisket and have leftovers!
• Short Rib and Bacon Chili – great for crockpot days!
• Pumpkin and Turkey Black Bean Chili – this recipe is fun for keeping in the pumpkin theme.
• Vegetarian Chili – try Roasted Butternut Squash Chili or Sweet Potato Black Bean Chili for meatless options.
• Chicken Chili – if you prefer chicken chili try Chicken Chili Verde or Cheesy Chicken Enchilada Chili.

Try this Pumpkin Cornbread Recipe!

Next time you’re making yourself a pot of chili, ou should definitely spend the few extra minutes baking up a batch of these delicious Pumpkin Cornbread Muffins!

Did you love the fall spices and pumpkin flavor paired with the corn meal? Leave a comment below and give it a review for others to see what you thought of this great recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these pumpkin cornmeal muffins!

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

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Have you ever made cornbread muffins with pumpkin?

Pumpkin Cornbread Muffins

Yield: 2 dozen

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These Pumpkin Cornbread Muffins offer a fun fall take on the traditional Honey Cornbread Muffin. Infused with real pumpkin puree, brown sugar, and fall spices, these Pumpkin Cornbread Muffins are the perfect contrast to a bowl of savory chili. And leftovers are guaranteed awesome for breakfast

Print

Ingredients

• 4 eggs, lightly beaten
• 1 cup milk
• 2 sticks (16 tablespoons) butter, melted and cooled
• 1 - 14 ounce can pure pumpkin puree
• 1 cup sour cream
• 1/2 cup honey, agave, or pure maple syrup
• 1/2 cup brown sugar
• 1 tablespoon vanilla
• 4 cups flour
• 2 cups cornmeal
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 tablespoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves

Instructions

1. Preheat the oven to 400 degrees F. Prepare 24 muffins cups by greasing or lining with muffin liners.
2. In a medium-sized mixing bowl, combine the eggs, milk, butter, pumpkin puree, sour cream, honey, brown sugar, and vanilla. Whisk until well combined. Set aside.
3. In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves. Whisk well.
4. Make a well in the center of the dry ingredients. Add the pumpkin mixture to center of the well. Stir with a wooden spoon until moist and mixed, but do not beat.
5. Divide mixture evenly among the muffin cups. Bake at 400 degrees F for 15-20 minutes, or until golden and cooked through. Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.

Notes

It might seem like the muffins are over filled if you divide the batter between 24 cups, but these muffins dome perfectly and produce nice, large muffins.

Recommended Products

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  Vanilla Extract
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  Cooling Racks
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  Muffin Pan
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  Wooden Spoon
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  Whisk
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  Mixing Bowls

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 281mgCarbohydrates: 37gFiber: 2gSugar: 11gProtein: 5g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!