Pumpkin Cornbread Muffins
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.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Appetizer
Cuisine: American
Keyword: cornbread muffins
Servings: 22 muffins
Calories: 209kcal
- 2 cups all purpose flour
- 2 cups cornmeal
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 cup pumpkin puree
- 1 ½ cups buttermilk
- 14 oz condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 4 eggs
- 3 oz butter, softened
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.
Calories: 209kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 81mg | Potassium: 221mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1949IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg