Pumpkin Cornbread Muffins

Overhead shot of baked goods in rustic kitchen lighting.

Prep Time 15

Cook Time 20

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.

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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
⅓ 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:

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:

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:

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:

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:

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

Bake:

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:

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.

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