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A stack of three golden brown pumpkin corn muffins sits on a marble surface, with more muffins and a bowl of cornmeal in the background. The muffins look moist and slightly crumbly.
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Pumpkin Corn Muffins

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 muffins
Calories: 166kcal
Author: Melissa Griffiths

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

Make-Ahead Option: The batter can be prepared the night before and stored in the refrigerator. Add 1-2 extra minutes to baking time if using cold batter.
Flavor Variations: Add a pinch of nutmeg, ginger, or allspice to enhance the fall spice profile, or try adding orange zest for a citrus twist.
Serving Suggestions: These pair beautifully with morning coffee, afternoon tea, or as a side to hearty autumn soups and stews.
Storage Tip: These muffins are best stored in an airtight container at room temperature and will stay moist for up to 3 days.

Nutrition

Serving: 1 of 12 muffins | Calories: 166kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 197mg | Potassium: 138mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2495IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg