Pumpkin Cornbread Muffins

Golden muffins arranged neatly on a serving plate.

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Pumpkin Cornbread Muffins made with cornmeal, pumpkin puree, brown sugar, buttermilk, and warm fall spices. Cozy and easy to make.

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You know those recipes that shouldn’t be a thing but end up becoming your go-to? That’s what happened here with these Pumpkin Cornbread Muffins. They weren’t planned. There was no Pinterest board inspiration or grand culinary vision. Just me, a can of half-used pumpkin, leftover from making waffles that morning, and a box of cornmeal I bought months ago thinking, “Cornbread! That’s autumnal. I’ll definitely use this.”

Cut to me, in socks that didn’t match and an oversized hoodie, standing in the kitchen wondering if pumpkin and cornbread could work together in muffin form. I didn’t even have high hopes—this was more of a “use what you’ve got before it goes bad” situation. But after that first bite? It was over. I was officially in a relationship with these muffins.

They’re cozy and just sweet enough, but not cake-sweet. They’ve got this warm, earthy thing going on—like cornbread met a spiced latte and fell in love. The kind of muffin you could eat with butter and honey, or next to a bowl of chili without blinking.

And the kicker? My dad, who’s notoriously “meh” about anything with pumpkin, asked if I could bring these for Thanksgiving. That’s how I knew they were legit.

Why You’ll Love This Pumpkin Cornbread Muffins Recipe?

You ever bite into something and go, “Wait. Why is this working so well?” That’s what happens with these muffins.

First, they’ve got the soul of cornbread—warm, slightly crumbly, and just a little gritty (in a good way). But the pumpkin? Oh man. It smooths everything out. Makes it moist (yep, I said it), and adds this subtle depth of flavor that makes you want to eat two. Maybe three.

And the spice blend? We’re not going pumpkin pie aggressive here. Just enough cinnamon, nutmeg, and cloves to make you feel like you should be wearing flannel and lighting a candle named something like Autumn Spice Hug.

Plus, these Pumpkin Cornbread Muffins come together in one bowl (well, technically two, but who’s counting?), and they bake in under 20 minutes. No fuss. No mixer. No stress.

And they’re versatile! I’ve had them with scrambled eggs, dipped into soup, slathered in maple butter… and once just eaten cold in the car because life happens and muffins are portable joy.

Golden muffins arranged neatly on a serving plate.

Ingredient Notes:

  • Cornmeal – Yellow. Preferably medium grind. Gives them that classic texture. I once used fine cornmeal and they were still good, just less “corny,” if that makes sense?

  • All-purpose flour – Keeps them soft and muffin-y. Whole wheat works in a pinch, but they get denser.

  • Baking powder + baking soda – The rise agents. Don’t skip either.

  • Salt – Just enough to make the sweet shine.

  • Cinnamon, nutmeg, cloves – The trio that makes your kitchen smell like a fall farmer’s market. You could add a pinch of ginger if you’re wild.

  • Brown sugar – I like light brown, but dark works too. Adds a little molasses depth.

  • Pumpkin puree – Not pumpkin pie filling. Learned that the hard way once.

  • Eggs – Two big ones. Room temp if you remember. I rarely do.

  • Buttermilk – Adds tang and tenderness. I’ve totally used milk with a squeeze of lemon when I ran out. Still worked.

  • Melted butter – I let mine cool for a minute or two so I don’t accidentally cook the eggs. Again, personal experience talking.

  • Honey (optional) – Sometimes I use it, sometimes I don’t. It’s good both ways. Adds a little extra softness and sweetness.

Basket of golden-brown muffins wrapped in a cloth napkin.

How To Make Pumpkin Cornbread Muffins?

Step 1: Crank the oven up.
Preheat to 425°F. That high heat up front gives the muffins a good rise. Grease your muffin tin or line it with papers. (I never have enough liners. It’s a mystery.)

Step 2: Mix the dry ingredients.
In a big bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, spices, and brown sugar. You could sift it all like a pro, but I usually just whisk and call it good.

Step 3: Mix the wet stuff.
In another bowl, whisk the pumpkin, eggs, buttermilk, melted butter, and honey if using. Stir until it looks like something you’d want to slather on toast. (Don’t, though.)

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Step 4: Combine without overthinking it.
Pour the wet into the dry and stir until just combined. Seriously, just. A little lumpy is fine. You’re not making chiffon cake. Overmixing = tough muffins, and nobody wants that.

Step 5: Fill and bake.
Divide the batter between your muffin cups—fill ‘em up close to the top. Bake at 425°F for 5 minutes, then lower the temp to 350°F and keep baking another 15–18 minutes. The tops will puff up, crack a bit, and make your house smell like a cozy cabin.

Step 6: Cool and devour.
Let them rest in the pan for a few minutes, then move to a rack. Or eat one warm with butter while standing over the sink. It’s your kitchen. You make the rules.

Freshly baked muffins arranged on a cooling rack.

Storage Options:

These keep well at room temp for a few days in a container. You can refrigerate them too if your kitchen’s warm, but I usually just reheat them gently in the microwave. About 15 seconds and you’re golden.

Freezing? Yes, do it. Wrap them individually in plastic wrap, pop into a freezer bag, and they’ll last about a month. Reheat from frozen or let them thaw overnight.

Variations and Substitutions:

  • No buttermilk? Use regular milk + 1 tbsp lemon juice or vinegar. Let it sit 5 minutes. Boom.

  • No butter? I once used coconut oil. Still tasty, slightly different vibe.

  • Want savory? Cut the sugar and spices, add shredded cheddar and green onions. Seriously, it’s amazing with chili.

  • Extra sweet? Sprinkle coarse sugar on top before baking. Adds crunch.

  • Mini muffins? Yes. Bake about 10–12 minutes and prepare to eat 5 without realizing it.

Overhead shot of baked goods in rustic kitchen lighting.

What to Serve with Pumpkin Cornbread Muffins?

  • Chili, obviously – Sweet-spicy combo? Chef’s kiss.

  • Scrambled eggs – Brunch level: elevated.

  • Apple butter or maple syrup – For when you’re feeling fancy-cozy.

  • Soup nights – Any creamy soup will love these muffins as a sidekick.

  • Leftover roast chicken – Hear me out: warm muffin, cold chicken, mustard. Weird? Yes. Delicious? Also yes.

Frequently Asked Questions:

Can I make these ahead of time?
Absolutely. Bake, cool, and store. They’re still lovely the next day, especially warmed up with butter.

Can I use pumpkin pie filling instead of puree?
Nope. It’s sweetened and spiced already—throws everything off. Trust me, I did it once. Regret.

How do I know they’re done?
Toothpick test. Or press the top gently—it should spring back like a little golden trampoline.

Plate with a few muffins and a small dish of butter on the side.

And that’s the story of how a half-used can of pumpkin and a bag of ignored cornmeal turned into the muffins I now make way more often than I planned.

If you try these Pumpkin Cornbread Muffins, I hope they surprise you like they surprised me. Let me know how they turn out! Did you go sweet? Savory? Add chocolate chips because it was one of those weeks?

Drop a comment. Send a pic. Complain that you only made one batch and it wasn’t enough. I’ve been there.

Happy baking, friend.

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Keep the Flavor Coming – Try These:

Overhead shot of baked goods in rustic kitchen lighting.

Pumpkin Cornbread Muffins

Prep Time 15 minutes
Cook Time 20 minutes
These Pumpkin Cornbread Muffins are soft, slightly sweet, and warmly spiced with cinnamon and nutmeg. Ideal for breakfast, snacks, or a cozy fall side dish.
12 Servings

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • cup packed brown sugar
  • 1 cup 100% pumpkin puree
  • 2 large eggs
  • ¾ cup buttermilk
  • ¼ cup unsalted butter melted and slightly cooled
  • 2 tablespoons honey optional

Instructions
 

Preheat and Prepare:

  1. Preheat the oven to 425°F (220°C). Grease a 12-cup standard muffin tin or line with paper liners. Set aside.

Combine Dry Ingredients:

  1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and brown sugar until well blended.

Mix Wet Ingredients:

  1. In a separate bowl, whisk together the pumpkin puree, eggs, buttermilk, melted butter, and honey (if using) until the mixture is smooth and fully combined.

Combine Mixtures:

  1. Add the wet ingredients to the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to ensure a tender texture.

Fill the Muffin Tin:

  1. Evenly divide the batter among the prepared muffin cups, filling each nearly to the top.

Bake:

  1. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for an additional 15–18 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

  1. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

To prepare this recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free baking flour blend. Ensure all other ingredients, including cornmeal and baking powder, are labeled gluten-free to avoid cross-contamination. The rest of the recipe remains unchanged.
Bitty

 

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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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