Pumpkin Cornbread Muffins

Tested & Perfected Recipes

These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious.


How to make muffins

Photo by Alexandra Grablewski

I have to admit: I went through a phase of substituting butter with applesauce in all my baked goods back in the eighties and nineties when low-fat diets were all the rage. I don’t cook that way anymore — thankfully, fat is now deemed acceptable in moderation — but, occasionally, I’ll stumble upon a baked good that is low-fat by happenstance. Made with canned pumpkin purée, these pumpkin cornbread muffins are lower in fat than regular cornbread muffins, yet they’re equally delicious.

What you’ll need to make Pumpkin Cornbread Muffins

How to make pumpkin cornbread muffins

Interestingly, if you make them without the spices, you really can’t taste the pumpkin; it’s the autumn spices that bring the pumpkin flavor out. (And yes, I’ve tested this!) So, if you’re looking for a healthier alternative to your standard cornbread recipe, try this recipe and just omit the spices. And if you’re anything like me, this recipe will come in very handy around Thanksgiving. Because, really, what’s more annoying than a half-used can of pumpkin?

How to make Pumpkin Cornbread Muffins

wet ingredients for pumpkin cornbread muffins

Begin by whisking together the pumpkin purée, milk honey, sugar, and eggs. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices.

How to make muffins

Add the dry ingredients to the pumpkin mixture, along with the melted butter, and mix well.

How to make muffins

Spoon the batter into muffin cups — they will be full.

How to make muffins

Bake for 20-23 minutes, until the tops are golden and set. Serve warm out of the oven with butter. Enjoy!


Note: You can also bake the batter in a cast iron skillet or 8-inch square pan instead of a muffin tin if you prefer.

Photo Credit: Alexandra Grablewski

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Pumpkin Cornbread Muffins

These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious.

Servings: 12 muffins


  • 1 cup canned pumpkin purée (such as Libby's)
  • 1 cup low fat milk
  • 1/4 cup plus 2 tablespoons honey
  • 1/4 cup sugar
  • 2 large eggs
  • 1-1/4 cups yellow cornmeal
  • 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 4 tablespoons unsalted butter, melted


  1. Preheat the oven to 400°F. Spray and 12-cup muffin tin generously with nonstick cooking spray or grease with butter.
  2. In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.
  4. Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.
  5. Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20-23 minutes, or until the tops are a golden-orange color and set. Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely.
  6. Note: These muffins taste best when served warm. To reheat leftovers, wrap muffins in aluminum foil and place them in a preheated 350°F oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.
  7. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. See note above for reheating instructions.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 muffin
  • Calories: 203
  • Fat: 5g
  • Saturated fat: 3g
  • Carbohydrates: 36g
  • Sugar: 15g
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 313mg
  • Cholesterol: 32mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Must try! Delicious! I did some adjustments: lower cinnamon 3/4 tsp and added 1cup and 1/2 of pumpkin! More pumpkin made it stand out more!

    • — Bri on September 26, 2020
    • Reply
  • Turned out perfect👍

    • — Robin on May 29, 2020
    • Reply
    • I tried this recipe…I Couldn’t taste the Pumpkin only the Honey..May try again with some adjustments. Beautiful in color though

      • — Demi on July 1, 2020
      • Reply
  • I made these muffins yesterday. Everyone loves them. A definite keeper recipe. And they looked just like yours!

    • — Gail Tobias on May 7, 2020
    • Reply
  • This recipe looks wonderful! Should I use coarse or fine cornmeal, or does it matter? Thanks!

    • — Kathy L Parker on April 26, 2020
    • Reply
    • Hi Kathy, The cornmeal my grocery store carries doesn’t specify the texture, but if you have a few options available to you, I’d go with the fine grain. Hope that helps and that you enjoy!

      • — Jenn on April 28, 2020
      • Reply
    • These are my new favorites! I made them with coconut oil instead of butter. It adds a different kind of sweetness. I also used coarse cornmeal, because I had it on hand, and liked the texture!

      • — Janet Akers on May 1, 2020
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  • Oops! I used the whole can of pumpkin. The good news is, they are amazing!!!

    • — Yvonne on April 20, 2020
    • Reply
  • I made these a few days ago and they are amazing. The texture is moist and crunchy. I reduced the sugar and honey a bit, but I don’t think they would have been too sweet with the suggested amount. We ate two with the yummy short rib in red wine recipe, kept two out and froze the rest. The next day we sliced the pumpkin muffins in half and grilled them in some butter on the stove top for breakfast… so good!!

    • — Randi B on April 20, 2020
    • Reply
  • This became an instant favorite at my family’s Christmas party. 🙂 Thank you so much! I doubled the recipe, added 1 tsp of vanilla extract, and baked it in a 9×13 pan. It is now my go-to dish to bring to parties!

    • — Jan on December 24, 2019
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  • Do I have to heat the cast iron in the oven before pouring the mixture?

    • — Iliana on December 2, 2019
    • Reply
    • No Iliana, that’s not necessary. Hope you enjoy the muffins!

      • — Jenn on December 3, 2019
      • Reply
  • I was reluctant to try these because I have a cornbread/muffin recipe we love, but I had some butternut squash purée to use up. So glad I did. Will def make again.
    The squash sub worked perfectly and ended up an extra veg the kids didn’t mind eating up. I did have enough batter for 6 extra muffins, which we didn’t mind either!
    Thanks! I love this site and I use your recipes often!

    • — Dani on November 22, 2019
    • Reply
  • So perfect in every way. I halved the amount of cinnamon as I thought 1 t. would be overpowering. A keeper recipe for sure!

    • — Nancy on November 5, 2019
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  • Wonderful!

    • — Ruth on November 1, 2019
    • Reply
  • Jenn do you know if this recipe will bake properly and have the same taste and texture if the batter is frozen, then later thawed, poured into the pan or skillet and baked?

    • — Teresa on October 25, 2019
    • Reply
    • Hi Teresa, I’ve never frozen any kind of batter so I can’t say from experience but, in theory, it should work. I also poked around a bit online and it looks like it’s possible. Please LMK how the muffins turn out if you freeze the batter!

      • — Jenn on October 28, 2019
      • Reply
      • I have been making these muffins for years and they hold up well if you freeze once they are baked. I thaw and then wrap them loosely in foil and heat just enough to refresh! My recipe is the same except it only calls for nutmeg as the spice, very distinct. I put dried cranberries in them sometimes too.

        • — Pattie on April 24, 2020
        • Reply
  • I made these yesterday and they were delicious. I did use slightly less sugar and honey than the recipe called for because I was worried they would be too sweet to pair with chili but the would have been fine as written.

    • — Wren on October 21, 2019
    • Reply
  • Jenn,
    These are yummy and so moist. I just took my batch out of the oven about fifteen minutes ago and after waiting ten minutes, I had to try one. They’re wonderful and the perfect combination of pumpkin and spices. With the honey, they’re perfect for tonight’s holiday meal. Shana Tovah!

    • — Ilene on September 30, 2019
    • Reply
    • So glad you were happy with how they came out! Shana Tovah!

      • — Jenn on October 1, 2019
      • Reply
  • Absolutely delicious! I made recipe in a 10″ square pan. Super moist. This will be a favorite for sure!!

    • — Noel on September 29, 2019
    • Reply
  • What do you think of serving these muffins along corn chowder? I hestitate to make cornbread by itself as I think it might be too much corn but the pumpkin sounds yummy. Thanks.

    • — Carol Oneill on September 9, 2019
    • Reply
    • I think that sounds like a good combination. And you could add some additional color to the meal with a fresh green salad. Hope you enjoy! 🙂

      • — Jenn on September 9, 2019
      • Reply
    • This looks delicious! What size can pumpkin do you use?

      • — Cinder Cinder on April 17, 2020
      • Reply
      • Hi Cinder, typically you’ll find canned pumpkin in 15 ounce cans, but you’ll only need to use a portion of the can. Hope that helps and that you enjoy the muffins!

        • — Jenn on April 19, 2020
        • Reply
  • Thank you so much for this wonderful muffin recipe! It did not disappoint. They are absolutely delicious! I did not change a thing. They are moist, and have just the perfect crumb. I serve these year round, breakfast, lunch, dinner, or a snack with coffee or tea. They go very nicely and quickly I might add with a bowl of chili. Also, These muffins freeze great for 2 months.
    Dr. B

    • — Dr B. on April 11, 2019
    • Reply
  • These muffins are wonderful! They are moist but with a little crunch from the cornmeal. Rave reviews from my family!

    • — M Zander on December 20, 2018
    • Reply
  • I made these for a get together at my husband’s new job. The muffins were amazing! Very tender and fluffy and perfectly moist. The spices weren’t overwhelming and you could taste the cornbread and the pumpkin. Now everyone is asking my husband if I would share the recipe. I’ll definitely be making them again!
    NOTE: I substituted the spices in the recipe for 1 tbsp of Spice Islands pumpkin pie spice

  • Hi Jenn, what can I substitute instead of the sugar? Additional honey? Maple syrup? Thanks for making my life tasty 😋

    • Hi Nora, you could use a total of 1/2 cup of honey and just omit the sugar. Keep a close eye on them while they bake because they may brown faster. Hope you enjoy!

      • Thank you Jenn, I did omit the sugar and they were Great! Made them gluten free with Bobs 1 to 1 flour and they looked beautiful too.

  • Jen, I just made this & did it in square pan. Had to take a taste before freezing it for T-giving.yumm!!
    At least 1/2 of my t-giving recipes will be yours . ALWAYS top notch.

    Quick unrelated question. Just baked Linzer r tart cookies. Would like to freeze some for a few weeks. Do you think they will be good;worried about jelly. Will hold off with powdered sugar.
    Tks, Jenny

    • Hi Jenny, I think you could freeze them; just be sure to separate the cookies with a layer of parchment paper in the storage container. 🙂

  • Hi Jenn,
    These are delicious, have made them several times. Can the recipe be doubled and baked in a 9×13 pan? Thanks!
    Vicki P.

    • Sure, Vicki – I think that would work. Please lmk how it turns out!

      • Will do, thanks JENN. Happy Thanksgiving! 🙂

  • These came out perfectly, weren’t too sweet (we were eating them as a side with mac and cheese), and had a great texture. All my friends really enjoyed them!

  • Made this morning, with almond/coconut milk blend, white whole wheat flour in lieu of white, and TJ pumpkin pie spice in lieu of the other spices. These are just about the best muffins I’ve ever had! Moist and light with a little crunch from the cornmeal.

  • I would like to use my home made pumpkin pure, plain, made out of cooked pumpkin. How much of that I would need instead of the canned one.
    Thanks, recipe looks delish.

    • Hi Marg, The amount would be the same. Just be sure to drain your homemade pumpkin purée so that the consistency is similar to canned.

  • These look amazing! I am curious if I am able to use masa harina instead of yellow cornmeal in this recipe? If yes, would I simply sub it at a 1:1 ratio? Thanks!

    • I think it will work, Amy (yes 1:1 ratio) – but the muffins won’t have the same cornbread-like texture. They will be cakier.

  • My family LOVED these. I made them alongside a yummy soup and fresh veggies. We loved the fall flavor and heartiness of the muffins.
    I almost forgot to add the butter at the end- but they turned out perfectly.

  • I switched the melted butter to canola oil and bake it for 30-35 minutes in an 8×8 pan and it’s delicious. Not too sweet but definitely a treat. If I bake it less, it’s under done.

  • I’m going to make a few batches of these and a few of your French Apple cakes for this year’s Salvation Army bake sale. Your scones sell very well there too. Thanks for the recipes! I’ll try to take some pictures of them on our bake sale table!

    • Please do, Debb — I’d love to see! 😊

  • I’ve just made it and they look and taste delicious, but after I read some reviews, I decided to use only one tsp of baking powder and they turned out great. I wish I could post a picture here, I am so proud of how good they look.

  • Just made these! Unfortunately the whole tbsp of baking powder gave them a really unpleasant bitter flavor… but even with that, they’re sort of addictive. I just wish I had only put in a tsp of baking powder or something – not sure if it was my baking powder, or if there was a misprint and it actually meant to say tsp. They could have been so good! The texture is lovely and they’re so easy to whip up, so maybe I’ll try again with much less baking powder.

    • Question: Can I use a teaspoon of baking powder? Sandy was correct: these have a bitter aftertaste, despite the enormous amount of sweetness to them. I made this recipe exactly as written. Next time: will cut the sugar/honey and await your response on the baking powder. Otherwise, these were very good! Thanks. Nancy

      • So after doing some Googling, apparently having aluminum in your baking powder can make it taste bitter. In the pictures, you can see she’s using aluminum-free baking powder! I tried it again with aluminum-free and the bitter taste is gone. 😀

  • These muffins and your apple rum raisin bread pudding were a HUGE hit with friends at brunch today! As a novice baker I feel empowered to be able to make things I love to eat myself at *this* quality. Your recipes are just the BEST. <3

  • Made these for Thanksgiving dinner. Had them warm and later at room temperature-both times delicious. I’ll be making these again.

  • Made these to bring to my family’s Thanksgiving dinner. They were delicious and very easy to make. The spices really came through and elevated the flavor.

  • These were delicious! I subbed almond milk for regular, used half whole wheat flour, reduced honey by 2 tbsp, and halved cloves. These baked in exactly 20 minutes and were so good, and perfect amount of sweetness, as I don’t like very sweet cornbread. Thanks for the great recipe!

  • I cannot say enough FANTASTIC things about these muffins. I’m not even that great of a baker but I followed this recipe and made a home run! They were the most raved about item at our dinner table. Definitely a keeper.
    Thank you!!

  • Jenn- have you ever tried adding chopped walnuts or pecans to the muffins?

    • I haven’t Suzie but I think it’d work well. Please let me know how they turn out if you try it.

      • I didn’t add nuts and baked them exactly as written. They were a huge hit with thanksgiving dinner and leftovers for breakfast the next morning.
        I doubled the recipe but made 18 muffins. Baked for 20 minutes and that was perfect.

  • OMG! These are just perfect! Tripled the recipe (we’re having a Thanksgiving side dish potluck at work) with no problem whatsoever. My daughter and I sampled one and now she’s begging for me to make a batch got home. This is definitely one that will be repeated over and over again.

  • Hi Jenn –
    If using muffins liners, is it best to spray both the pan and the liners beforehand?
    Just like some of your other recipes? Or is it best to make as directed?

    • Hi Cindi, I prefer not using liners with this recipe so the outsides get crisp, but if you use them, I would grease the top of the pan in case the tops stick (you don’t need to spray the liners). Hope that helps!

  • This looks like a great recipe, plan to try it tomorrow. If you use a cast iron skillet, should you adjust the oven temperature or amount of time in the oven?

    • Hi Carrie, the oven temp should remain the same. One reader commented that she baked this in a cast iron skillet, and it took 20 – 21 minutes. I’d suspect it may take a bit longer, but I’d start checking it at about that time. Just keep an eye on it. Enjoy!

  • The muffins look wonderful. Unlike most of my friends, I love everything pumpkin. I can’t wait to make them.

  • Would it be possible to substitute sweet potatoes for the pumpkin do you think? Also it would be awesome if you could post a recipe for sweet potato pie, which is really so much tastier than pumpkin pie IMHO! I love your site so much Jenn. You are my chef hero! 🙂

    • Hi Cat, So glad you’re enjoying the site — and I’ll add sweet potato pie to my list for sure! I think you could definitely use sweet potatoes in place of the pumpkin here. Please lmk how they turn out if you try them!

  • DO These freeze well afternoon baking ?

  • Great muffins! Just the right texture and mild sweetness that a muffin should have. I’m always pleased when “Once Upon a Chef” appears in the results for a recipe search, because I know it will be good, and I don’t have to look any further. I always follow your recipes and tips exactly as given, and the results are perfect every time.

  • Oh, wow — this is just SO good! (If the batter is any indication…YUM!) I made this in an 8″ square pan and tested until done. A bit over 25 min. I initially considered leaving the spices out since it was being served with chili. Glad I didn’t. Total keeper!

  • Excellent! I made these this morning for my son who has Celiac’s disease…with the following substitutions:

    Baked and mashed winter squash instead of canned pumpkin;

    King Arthur Measure-for-Measure gluten-free flour mixture instead of regular flour;

    Stoneyfield Low-fat Vanilla yogurt instead of milk;

    Allspice instead of nutmeg because I forgot I ran out 🙂

    The Bob’s cornmeal has lots of tiny pieces of cracked corn in it, which gives the muffins a delightful bit of crunch that my son loves. I also added a tsp of vanilla. The yogurt makes them wonderfully moist. They are SO good. I’m glad I took a chance and made a double batch!

  • These muffins are dangerous they’re so addictive YUM

  • Hi, I think these will be great. Would you be able to tell me the size (quantity) of that can of pumpkin puree in the recipe. The can I bought appears much bigger and your quantity in the recipe only says “one can”. Thanks.

    Like all of your recipes I know this will be great! You’ve made me a confident cook. And secondly, have you noticed how little space is made in a grocery store for ingredients versus pre-made food?

    • Hi James, The recipe actually only calls for 1 cup of canned pumpkin purée. So happy you’re having success with the recipes — and yes on the supermarket observation!

  • *Easy, tasty update on cornbread muffins!*
    I was happy to come across this recipe, as if one uses canned pumpkin puree in other cooking, there always seems to be that 1 cup or so left over. These were simple, moist and tasty. I mixed and baked exactly as written. There are a lot of great additions to the batter and/or substitutions for flours, milks and sweeteners provided in the other reviews, and I might experiment with those next. I would second that they pair especially well with savory soups or stews/chilis. Thanks for the great, easy, always well-tested recipes, Jenn!

  • I’m making your White Chicken Chili as we speak which is absolutely perfect. I’m wondering whether I can use buttermilk in the Pumpkin Cornbread for the milk?

    • — Patricia McCracken
    • Reply
    • Hi Patricia, Unfortunately, buttermilk won’t work here. Sorry!

  • Can I use soy milk instead of the low fat milk?

    • Hi Tamar, I haven’t made these with soy milk, but I think it should work. Enjoy!

      • Thanks Jen. I tried t and they came out great! Super moist. A big hit. Thanks again

  • I had some leftover pumpkin to use up when I came across this recipe. It was easy to make and the muffins turned out so light. Lovely pumpkin flavour and just a bit of crunch from the cornmeal. They were excellent served with butter but I can see them being served in the future with a big bowl of stew or chili. Another successful recipe. Thanks for sharing.

  • What a great combo. Theses are delicious

  • I had a can of pumpkin I wanted to use up, so I made these to go with chili. They were a tiny bit on the dry side, probably because they are lower in fat than my usual recipe, but they were tasty.

  • These were moist and delicious. Like them better than plain cornbread

  • Made these today. I loved the pumpkin and spice. So glad I tried this recipe. Not too sweet and the addition of cornmeal made it different from a regular muffin.

  • I made these muffins using Sun Flour Mills, GF whole grain all-purpose flour in place of the all-purpose flour. They tasted great!!! We have made them twice in less than a week! Thanks for the recipe.

  • I took these to Thanksgiving this year. They were a hit with the children and adults. I made mini muffins and cooked them for exactly 10 minutes. Let them rest in the pan for 2 minutes and they “dumped” right out of the pan. The children referred to them as cupcakes and ate more “cupcakes” than turkey! Wonderful recipe. Thanks for sharing it with everyone. P,S. My mother-in-law asked me for my recipe – that is a huge compliment!

  • Jenn, I wonder if you have tried mashed sweet potato in place of the pumpkin? I do cook with pumpkin some, but am much more likely to have leftover baked sweet potatoes to use. It’s a southern thing. 🙂

    • Janice, I haven’t tried these with sweet potato, but I think it would work. I’d love to hear how they turn out!

      • Jenn, Sweet potato worked perfectly. I had a small one which worked for a half recipe. Used white cornmeal because I was out of yellow. We actually had them for brunch. I’m thinking mini-muffins to add to the bread basket for Thanksgiving. Thanks for a good recipe that offers a nice twist on an old standby.

        • Thanks for the follow-up Janice; so glad you enjoyed them with your creative tweaks!

  • Would this recipe work in a loaf pan, so that it would be more of a quick bread. I’d like to make enough to serve 25-30 people, so I’d like to make a few loaves. Will 12 muffins equal 1 9″ x 5″ loaf?

    • Hi Jo, this recipe actually translates well to an 8-inch square pan, so I think I’d opt for that over a loaf. You could try with smaller loaf pans (8 x 4-inch). The baking time for the 8-inch square would be around 30 minutes and about 25 – 30 for the 8 x 4 loaf pans.

  • These are great! They have the perfect amount of spice and moisture. The cornmeal lends a wonderful texture. I will definitely make these again.

  • Just made these and they were absolutely delicious! Thanks for posting the recipe. I will definitely be making them again.

  • Enjoyed these every morning for breakfast with scrambled eggs and coffee! Nice variation on traditional cornbread muffins!

  • What would the baking time be for mini muffins? Thanks.

    • Hi Jadwiga, I’d start checking them at about 10 – 11 minutes.

  • This recipe was made exactly as written & turned out well: perfect everything including timing. I did use muffin cups but did not spray them & a lot stuck to the cups. And, as I prefer muffins without cups in general, I’d probably stick with the spray or butter next time as the recipe states. Warm with butter they were quite pleasant, and elevated the otherwise persistently mediocre (IMHO) corn muffin. As made, I would give this a 4 star rating since corn muffins never seem 5-star-worthy in my book. HOWEVER, the flavors are so sublime, I think as a cornbread, served alongside a savory chili or chowder & kept warm by a cast iron skillet, justify 5 stars. I will staple this to my (very) old cornbread recipe so it doesn’t get forgotten!

  • Have you tried coconut flour instead of regular flour?

    • I can’t say that I have Donna, so not sure how it would affect the muffins. If you make them this way, please report back!

  • Haven’t tried this yet. Saving it for Thanksgiving but I love cornbread anyway it’s made! Can’t wait to surprise my family with something new!!

  • This is a great recipe to add over the thanksgiving holiday (here in Canada it’s this weekend!). I will have lots of company and this is a great addition to breakfast mmm!
    I use slightly different ingredients for taste and health. First I am in love with full fat goats milk. Also I used organic maple syrup instead of the sugar to add a festive flare with the pumpkin and spice. You can also use a couple tsp of pumpkin pie spice instead of measuring the individual spices, but going with them separated is nice because you can adjust for preference (my mom dislikes nutmeg for example). Great recipe!!

  • Everyone loves these!

  • Can I use corn meal mix instead of the cornmeal, flour, and salt and baking powder and soda?

    • Hi Emily, I wouldn’t recommend it as I think the ratios would be different. Sorry!

  • thank you for great muffins recipes!

  • Hi Jenn,

    Could I use mashed butternut squash in place of pumpkin?


    • Yes, I think that would work. I’d love to know how they turn out if you prepare them this way!

  • Wow. Never thought we could make muffins from pumpkin. Thanks a lot. Worth a try. BTW, nice snaps.

  • These were amazing and my 5 year olds loved them! I did make a couple changes: whole milk, 1/2 cup honey (no sugar used and did not use the additional 2 tablespoons), and I used whole wheat pastry flour. They were light and fluffy, and not overly sweet. I also baked in silicone muffin tray, so I didn’t need to grease the tray and they came out easily.

  • Hi Jenn,
    Loved these muffins! I had some trouble getting them out of the muffin tins without ruining them. Is it OK to use muffin liners next time?

    • Yes, perfectly fine, Lisa…or you might also try a baking spray with flour.

  • Hi Jenn, I made your Pumpkin Cornbread muffins last night, served them with venison stew. They were a big hit. I didn’t have low-fat milk, so used whole milk instead and I forgot to add the butter!!-but they came out beautifully anyway. They rose nice & tall & we’re still moist inside, & had just the right amount of sweetness. I will definitely make these again. Thanks for this wonderful recipe. LindaLu S.

  • My husband made these muffins for last night’s dinner and they were AWESOME! My three-year-old son, who is going through a ” I don’t like anything on my plate” , had like three of them. lol

  • I made this in a preheated, 10 inch cast iron skillet to which I added a little bit of butter. It was amazing!! Seriously, the best cornbread I’ve ever made. I believe baking time was about the same as noted for muffins (which I didn’t expect). Baked for 21-22 minutes and it was perfect. Served with chili!! Have added it to my “keep forever” recipe pile.

    • Amy, knowing that you used a preheated cast iron skillet, I have one question: Did the finished recipe stick to the cast iron skillet?

      I will appreciate your response.

      Iliana M

      • — Iliana on December 2, 2019
      • Reply
  • I made these for thanksgiving this year. They were easy to make and reheated well in the oven before the meal. They were really good toasted the next morning for breakfast with butter.

  • I love these muffins. They are so easy to make, quick to bake, and perfect for fall meals.

    I pretty much followed the recipe to a T and they came out beautiful.

    I’m wondering if there is a way to make these gluten-free for a friend of mine who will be visiting and has gluten issues.

    • Hi Channah, You could try a gluten-free mix for the flour — won’t be exactly the same but should work.

  • Fantastic muffins!!
    A few notes:
    * I used only 1 teaspoon of baking soda.
    * had only white cornmeal and it worked well
    * baked at 375 instead of 400 degrees. Was perfect!

    This will be a family favorite!

  • Hi Jenn,
    I just made your recipe for the pumpkin cornbread muffins. I followed the instructions, except I only had medium coarse grind cornmeal, so that’s what I used. I also used 2 % milk. My baking powder was fresh, and my oven preheated for 30 minutes. I also filled my cups full, as directed. My muffins did not rise as yours did (from your photo). Do you think it’s due to the medium coarse grind of the cornmeal that accounted for the lack of a nice dome?
    I loved the taste (however the cornmeal texture was a bit..”al dente”, not what you typically want in a muffin). I love the idea of using honey in recipes, and pumpkin puree..this is a great recipe and I will definitely be making these again, soon! Thank you!

    • Hi Marie, Yes the medium grind cornmeal could explain why they didn’t rise as much, although these don’t really get a big dome. I think you will enjoy the texture much better with fine cornmeal 🙂

  • Hi Jen

    Just wondering if the corn muffins can be made ahead of time and frozen. Also what about the biscotti. Can it be frozen.

    • Hi Melissa, Yes and yes 🙂

  • Absolutely Love these muffins! I have made them several times. They are flavorful and moist. The muffins also freeze beautifully!

  • These are so yummy! I use almond milk because that’s what we drink and that works just fine. Usually I make them into muffins like you did, but last time I baked it in my cast iron skillet and the extra crispy bottom made it even better.

  • This was such an innovative way to serve cornbread! I love pumpkin anything, so this was right up my alley. Just the right touch of sweetness!

  • These are awesome! My husband requests these. I’ve made them as directed and also have added a little less sugar – both with awesome results. So good left over, too, with coffee or tea.

    • Oops, my review was for your regular corn muffins, but I’m sure I’d give this one 5 stars as well! Love all of your recipes!

  • This recipe is a winner! My family has enjoyed Jenn’s cornbread muffins many times … the addition of pumpkin is perfect for fall. Bonus: got to use up the extra pumpkin purée still in my pantry from Thanksgiving!

  • Love all things pumpkin, so made these for a quick breakfast treat on Thanksgiving morning. So quick and easy! The flavors of fall filled the kitchen, and we ate them warm from the oven- heaven!!

  • I love the fall/winter season when it’s all about pumpkins and I was really surprised how easy and effortless it was to make this treat for my family. It’s moist, full of flavor and really quick to make.

  • I made these pumpkin cornbread muffins for breakfast the day after Thanksgiving and we all loved them! My husband absolutely adores cornbread and pumpkin pie so these were the perfect combo! I love your site Jenn and get inspired each time I receive your weekly email. I so appreciate the photos and detail you put into every recipe. You help make me a better baker – Thank You!!

    • Thank you for the wonderful feedback, Kay. So glad you are enjoying the recipes!

  • I made these substituting quinoa flour for wheat, (to boost protein content). Reduced the sugar to just under 1/4 c and blended some dates and molasses with the pumpkin. Really good. They also freeze well, individually wrapped. I didn’t use canned pumpkin as had my own left over from Halloween. I would definitely make these again. Like the idea of cranberries too!

  • I made these this weekend to go with a vat of turkey chili. Really, really yummy. Just the perfect flavor, sweetness, texture, etc.

    I used buttermilk because I figured it was a good way to use it up. They tasted wonderful, so it worked from my perspective.

    The only thing that didn’t work was that they didn’t rise into the lovely muffin dome top. Certainly didn’t stop me or the family, but I do love a nicely shaped muffin. Could it have been the buttermilk or just some regular goof on my part?

    Thanks, Jennifer! Great stuff!

    • You’re correct — since buttermilk is acidic, it will affect the leavening agents; that’s probably the reason the muffins didn’t rise as high.

      • You know, if they had explained a practical use for chemistry in high school I would have payed more attention!

        Thanks again, Jenn.

  • Made these for Thanksgiving and they turned out great! Used whole wheat flour, soy milk instead of regular milk, and reduced butter by 1 tablespoon. Also, I didn’t have cloves so i subbed pumpkin pie spice. Thanks for the recipe!

  • We made these for Thanksgiving morning breakfast. Nice texture, very moist and not so super sweet – a perfect way to start the day. The spices were spot-on and made the kitchen smell wonderful. The only change I made to the recipe was adding in a handful (about 1/3 cup) of dried cranberries. Will definitely make again and again.

  • Made these tonight with my two year old – they were easy and delicious! Thanks for another great recipe!

  • Hi Jenn, these look so delicious! Can I make the batter in advance and bake the muffins a few hours later or even the next day?

    • Hi Kelly, Unfortunately, it won’t work. Once the liquid ingredients are added to the dry ingredients, the leavening agents are activated and the batter needs to be baked immediately. That said, the pumpkin keeps these muffins quite moist — if you need to make them a few hours ahead and reheat, they will be still be delicious.

      • Thanks Jenn, glad to know! Can’t wait to try these!

  • Has this been made in a single baking dish? I would like to serve it in wedges. Also could I substitute maple syrup instead of honey.

    • Hi JoAnn, Yes, you can bake it in a cast iron skillet or 8-inch square baking dish and I think it would be fine to sub maple syrup. Please let me know how it turns out!

      • Delicious! I stumbled upon this recipe because I had extra cornmeal on hand (white cornmeal, which tasted perfectly fine in this recipe) and was looking for something different than my standard cornbread recipe. I LOVE the moisture and flavor that the pumpkin and spices added to the bread. FYI, I discovered that I no longer have muffin tins (lost in a move), but I baked it in a loaf pan for about 10-15 minutes longer than the recipe said, and it turned out just fine. Also, it pairs really well with turkey chili!

        • — Julia on November 1, 2020
        • Reply

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