Pumpkin Corn Muffins made with pumpkin, corn meal and a few other basic ingredients. Delicious cornbread muffin recipe that is made even better with the addition of pumpkin.
We love cornbread, but I think I might love this fall version even better! Adding pumpkin to the corn muffin batter adds the most wonderful flavor and makes the muffins so soft and moist. These pumpkin corn muffins are absolutely delicious, especially when served with butter and honey!
What to serve with Pumpkin Corn Muffins
Pumpkin Corn Muffins make a great side for lots of different dishes. They pair really well with soup, but they also go great with a meat entree such as our Slow Cooker Pork Roast or Slow Cooker Turkey Breast. Make sure you whip up a batch for your Thanksgiving dinner this year – they will be a big hit!
Ingredients in Pumpkin Corn Muffins
Flour – All-purpose flour works best, but you can use whole wheat flour instead. The consistency and taste will change a bit though, so they won’t be quite the same! You can even do a combination of all-purpose and whole wheat flour.
Corn meal – Corn meal is an extremely necessary ingredient in corn muffins!
Sugar – Only 1/3 cup of sugar is needed to provide a little bit of sweetness to the muffins.
Baking powder – This is the leavening agent in the muffins, so make sure it isn’t stale or expired.
Salt – A little bit of salt really enhances all of the other flavors.
Eggs – You’ll need 2 eggs to bind everything together in this corn muffin recipe.
Canned pumpkin – You’ll need 1 1/4 cups of pumpkin puree. I usually use canned pumpkin, but you can use a homemade version if you prefer.
Milk – You just need 1/3 cup milk, and you can use pretty much any type of milk you have on hand.
Oil – The recipe calls for 1/4 cup of oil. You can vegetable or canola oil or even coconut oil. You can also swap this out with applesauce, but that will result in a muffin that is a little bit more dense.
How to make Pumpkin Corn Muffins
Preheat oven to 375°. Combine flour, corn meal, sugar, baking powder and salt in a large bowl.
In another bowl, beat eggs, pumpkin, milk and oil in bowl until well mixed. Add to dry ingredients and stir just until combined. Spoon batter into 12 muffin cups that have been greased or lined with cupcake liners.
Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm with butter and honey!
(If you prefer mini muffins, scoop into 24 mini muffin cups and bake for about 18-20 minutes. If you’d rather make corn bread, pour into a greased 9X9 pan and bake for 30-35 minutes.)
Pumpkin Corn Muffins
Ingredients
- 1 ¼ cups flour
- 1 cup corn meal
- ⅓ cup granulated sugar
- 4 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 ¼ cups canned pumpkin
- ⅓ cup milk
- ¼ cup vegetable oil
Instructions
- Preheat oven to 375°. Combine flour, corn meal, sugar, baking powder and salt in a large bowl.
- In another bowl, beat eggs, pumpkin, milk and oil in bowl until well mixed. Add to dry ingredients and stir just until combined. Spoon batter into 12 muffin cups that have been greased or lined with cupcake liners.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm with butter and honey!
Notes
Nutrition
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CAN YOU FREEZE PUMPKIN CORN MUFFINS?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
Can you make Corn Bread instead of muffins?
Absolutely! If you want to make Corn Bread instead of muffins, just pour all of the batter into a greased 9X9 pan and bake for about 30-35 minutes.
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Pumpkin Corn Muffins made with pumpkin, corn meal and a few other basic ingredients. Delicious cornbread muffin recipe that is made even better with the addition of pumpkin.
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