These Pumpkin Cornbread Muffins with Pumpkin Spice are the quickest and easiest pumpkin-based baked good you will make; add a few simple ingredients, blend, and bake! Perfect breakfast or dessert for fall and Thanksgiving entertaining.
Servings: 12 muffins | Total Time: 30 minutes
- 228g (1 cup) 100% canned pumpkin purée (such as Libby’s)
- 1/4 cup plus 2 tablespoons honey
46g (1/4 cup) light brown sugar
2 large eggs, room temperature
197g (1-1/4 cups) Quaker yellow cornmeal
103g (3/4 cup) all-purpose flour, spooned into measuring cup and leveled-off
15g (1 tablespoon) baking powder
3g (1/2 teaspoon) baking soda
1/4 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup whole milk
1/2 cup avocado oil or unsalted butter, melted and Cool
For the Pumpkin Cornbread Muffins
Preheat the oven to 400 °F. Spray a 12-cup muffin tin generously with nonstick cooking spray, grease with butter, or use muffin liners.
In a medium bowl, whisk together the pumpkin purée, milk, honey, light brown sugar, avocado oil, and eggs until combined. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and spices.
Gradually add the wet ingredients to the dry ingredients and whisk until just combined, do not over-mix!
Spoon the batter into the prepared muffin tin, filling each cup full, and bake the Pumpkin Cornbread Muffins for 15 to 20 minutes, or until a toothpick comes out clean. Let cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
To reheat leftovers, heat individual muffins in the microwave for 5 seconds or until just hot; do not overheat, or muffins will get tough.
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