Pumpkin Cornbread Muffins
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These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious.
Photo credit: 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.
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. So, if you’re looking for a healthier alternative to your standard cornbread recipe, try this recipe and just omit the spices. Or, if you’re looking to use pumpkin purrée and would prefer something sweet, these pumpkin muffins with
Table of Contents
“I needed to use up some homemade pumpkin purée. I came across this recipe and O.M.G. these are AMAZING! My husband has said they were possibly my best bake ever.”
What You’ll Need To Make Pumpkin Cornbread Muffins
- Canned Pumpkin Purée: Provides moisture, flavor, and a tender texture to the muffins. Make sure to purchase 100% pure pumpkin — not pumpkin pie filling.
- Low Fat Milk: Adds moisture and richness to the muffins without adding excessive fat.
- Honey and Sugar: Sweeten the muffins and provide moisture.
- Eggs: Bind the ingredients together and contribute to the muffins’ structure.
- Yellow Cornmeal: Gives the muffins the classic cornbread texture and flavor.
- All-Purpose Flour: Provides structure and volume to the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder and Baking Soda: Act as leavening agents helping the muffins rise.
- Cinnamon, Nutmeg, and Cloves: Enhance the muffins’ flavor profile and make the pumpkin flavor more prominent.
- Butter: Adds richness and flavor to the muffins and keeps them moist despite the muffins being lower in fat.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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.
Add the dry ingredients to the pumpkin mixture, along with the melted butter, and mix well.
Spoon the batter into muffin cups — they will be full.
Bake for 20-23 minutes, until the tops are golden and set. Serve warm out of the oven with butter. Enjoy!
Frequently Asked Questions
Definitely! This will convert nicely to a cast iron skillet or an 8-inch square baking dish.
These are best right out of the oven, but will keep on the countertop (in an airtight container) for a few days. I recommend serving these warm, so when ready to serve, wrap the muffins in aluminum foil and place them in a 350°F-oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or the muffins will get tough.
Sure – 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 FAQ above for reheating instructions.
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Pumpkin Cornbread Muffins
These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious.
Ingredients
- 1 cup canned pumpkin purée (such as Libby's)
- 1 cup low fat milk
- ¼ cup plus 2 tablespoons honey
- ¼ cup sugar
- 2 large eggs
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400°F. Spray a 12-cup muffin tin generously with nonstick cooking spray or grease with butter.
- In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.
- Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.
- Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20 to 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.
- 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 to 45 seconds, or until just hot; do not overheat or muffins will get tough.
- 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
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- 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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*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?
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?
Thanks!
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.
Thanks
Iliana M
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.
This recipe looks wonderfully delicious as I love all things pumpkin and cornmeal muffins are yummy as well.
I will make this week! For leftover pumpkin and no time leftover to use it up, I fill an ice cube tray with the puree and use as needed. One of my favourite soup add-ins is pumpkin puree! Soup then takes on a rich golden hue and adds to the soup broth (no matter what kind of soup) a deliciousness that is mysteriously unidentifiable. I add whatever number of cubes is desired.
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.
Very good!
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.
Thanks
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!