Pumpkin Cornbread Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!