These delicious Pumpkin Corn Muffins combine the best of both worlds. The sweet, spiced warmth of pumpkin and the hearty texture of cornmeal in every bite!
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👩🍳The combination of cornmeal and flour creates a tender crumb with just the right amount of heartiness!
My 2 Best Tips For Making Pumpkin Corn Muffins
Cornmeal Soak: Mix your cornmeal with the milk first and let it sit for 5 minutes before adding other wet ingredients. This softens the cornmeal and prevents any grittiness.
Pumpkin Boost: Add 1 tablespoon of pumpkin pie spice directly to your cornmeal and let it sit for 10 minutes. The cornmeal will absorb the spices and distribute flavor more evenly throughout each muffin.
I like to toast my cornmeal in a dry skillet for 2-3 minutes before mixing it into the batter because this simple step adds a deeper, nuttier flavor that complements the pumpkin perfectly.
You definitely want to use butter or cooking spray generously in each muffin cup, or just grab some paper liners to prevent sticking. Trust me, it makes all the difference for getting those muffins out of the pan perfectly every time!
I love enjoying these muffins warm from the oven with a pat of butter, or drizzled with extra honey for an indulgent treat that pairs beautifully with my morning coffee or afternoon tea.
🩷 Melissa
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Pumpkin Corn Muffins
Ingredients
- 1 ¼ cups yellow cornmeal
- 1 cup white whole wheat flour all-purpose flour works too
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup canned pumpkin puree
- 1 egg
- 1 cup milk cows milk or unsweetened almond both work
- ⅓ cup honey
- 2 tablespoons melted butter or coconut oil
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin well.
- In a large bowl add the cornmeal, flour, baking powder, cinnamon, and salt. Whisk to combine.
- In a small bowl add the pumpkin puree, egg, milk, honey, and melted butter. Whisk to combine.
- Add the wet ingredient to the dry ingredient and stir until the mixture just starts to come together. Don't over mix.
- Divide the batter evenly between the 12 muffin tins. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes.
- Let the muffins cool for 5 minutes in the pan before removing. Serve warm with additional honey or honey butter.
Notes
Nutrition
How To Make Pumpkin Corn Muffins
Step 1: Preheat the oven and grease your muffin tin. In a bowl, add the cornmeal, flour, baking powder, cinnamon, and salt. Whisk to combine.
Step 2: In a separate bowl, add the pumpkin puree, egg, milk, honey, and melted butter. Whisk to combine. Add the wet ingredients to the dry ingredients and stir until the mixture just starts to come together.
Step 3: Divide the batter evenly between the muffin tins. Bake until the muffins are golden brown.
Step 4: Let the muffins cool before removing. Enjoy!
Recipe FAQs
Regular all-purpose flour works perfectly fine as a substitute. The texture will be slightly lighter but equally delicious.
Yes, cook and puree fresh pumpkin, but make sure to drain any excess liquid. Canned pumpkin is more consistent in moisture content.
Yes, use unsweetened almond milk or oat milk, and substitute the butter with melted coconut oil or vegan butter.
More Delicious Muffins Recipes to Consider
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