Easy and fluffy Pumpkin Cornbread Muffins with hints of pumpkin spice in every bite! Serve them as a side dish for Thanksgiving or alongside your favorite chili.
Traditional Southern cornbread muffins got a little update this year. Hello pumpkin! Each bite is full of incredible flavors like pumpkin, cinnamon, and vanilla.
Throw away your old cornbread recipe, these cornbread pumpkin muffins are going to be your new favorite.
Pumpkin Cornbread Muffins
Tis’ the season for pumpkin spice … everything! I think we can all admit, not everything needs to be “pumpkin spiced.” However, this corn muffin recipe deserves pumpkin spice, and everything nice!
Say goodbye to that boxed jiffy corn muffin mix; these muffins are savory with the perfect hint of sweetness and are begging to have a little honey drizzled over them or dipped and dunked in a big bowl of chili!
Looking for the perfect chili recipe to repurpose all your Thanksgiving leftovers? Check out my favorite Leftover Turkey Chili recipe, and don’t forget to serve it with a dollop of sour cream.
Ingredients You Will Need
These delicious muffins come together with just a few staple ingredients:
Herbs and spices: ground cinnamon, pumpkin spice
Wet ingredients: pumpkin puree, buttermilk, condensed milk, vanilla extract, eggs, and softened butter
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to Make Pumpkin Cornbread Muffins
1. Combine milk and cornmeal. Mix milk and cornmeal and let it sit 10 minutes
2. Preheat oven. Preheat your oven to 350 degrees and spray non-stick spray on your muffin trays.
3. Cream butter. In another bowl, cream the butter until it is very soft and fluffy.
4. Combine the ingredients. the eggs in, one by one, and mix until combined. Add in the condensed milk and vanilla. Mix well. Add in the cornflour mixture and mix. Add the sifted flour, baking powder, pumpkin spice, and cinnamon. Mix until combined. Try not to over mix. Fold in the pumpkin puree.
5. Bake the muffins. Divide evenly into muffin tins and bake for 15 – 20 minutes until a toothpick comes out clean and your muffins are golden brown. You can sprinkle some ground cinnamon or pumpkin spice on top of the muffins before placing them in the oven for a subtly darker top.
Serve warm with melted butter for extra deliciousness!
Skip the spray and use muffin liners/paper liners if you’d like to dress them up a bit!
Cornbread Muffin Recipe Variations
If you’ve been making cornbread muffins for years, you might be looking to change it up a bit. There are so many delicious options – one thing you can also do is make mini muffins instead of large ones in a standard-size muffin tin.
Other great recipe variation options include:
Don’t have a muffin tin? Grab a cast iron skillet and bake one big pumpkin cornbread!
Are cornbread and corn muffins the same?
Yes! Often times you will hear people interchangeably use the term “cornbread” and “corn muffins.”
If you are looking at a grocery store box mix, however, you might notice a difference based on brand and ingredients. Some box mixes may contain corn meal whereas others contain corn flour.
Why are my corn muffins dry?
If you notice your muffins are dry, it might be because you added too much flour. Baking is not like cooking; measurements matter. Make sure you follow the measurements in the full recipe below.
If you notice after you muffins are done that they are too dry, serve them with butter to help moisten the bread.
What does adding an extra egg to cornbread do?
In search of that perfect crumbly texture? If so, don’t add an extra egg!
If crumble isn’t for you, than add an extra egg. Adding an additional egg will give you a richer cornbread with more of an eggy flavor.
How to store Cornbread Muffins
After your warm homemade cornbread muffins have reached room temperature, you can store your muffins to enjoy later!
On the counter: your muffins will stay at room temperature for about 2 days before needing to be refrigerated. If you do this, I like to put a slice of bread over them. You will notice the bread will go stale, but your moist cornbread muffins will keep perfectly.
Fridge: in an air-tight container your muffins will stay for about a week. If your batch is large, use parchment paper between the layers so they don’t stick together.
Freeze: for longer storage, place your muffins in an airtight container or freezer bag. Pull them out as needed and defrost the night before in the fridge. They will stay good in the freezer for about 3 months.
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Pumpkin Cornbread Muffins
- Mix milk and cornmeal and let it sit 10 minutes
- Preheat your oven to 350 degrees and spray non stick spray on your muffin trays.
- In another bowl, cream the butter until it is very soft and fluffy.
- Add the eggs in, one by one, and mix until combined. Add in the condensed milk and vanilla. Mix well. Add in the cornflour mixture and mix. Add the sifted flour, baking powder, pumpkin spice, and cinnamon. Mix until combined. Try not to over mix. Fold in the pumpkin puree.
- Divide evenly into muffin tins and bake for 15 – 20 minutes until a toothpick comes out clean. You can sprinkle some ground cinnamon or pumpkin spice on top of the muffins before placing in the oven for a subtly darker top.