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.
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 to 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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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!