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big stack of pumpkin cornbread muffins on a plate.
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Fluffy Pumpkin Cornbread Muffins

These moist and Fluffy Pumpkin Cornbread Muffins are the perfect side dish for a big bowl of hearty soup or chili. Plus, they make your house smell amazing while they bake!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Melissa Griffiths

Ingredients

  • 1 1/4 cups yellow cornmeal
  • 1 cup white whole wheat flour all-purpose flour works too
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup canned pumpkin puree
  • 1 egg
  • 1 cup milk cows milk or unsweetened almond both work
  • 1/3 cup honey
  • 2 tablespoons melted butter or coconut oil

Instructions

  • Preheat the oven to 400 degrees 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.

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

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