Can I bake pumpkin cornbread muffins in a cast iron skillet or baking dish?

Definitely! This will convert nicely to a cast iron skillet or an 8-inch square baking dish.

Can I bake pumpkin cornbread muffins ahead of time?

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.

Can I freeze pumpkin cornbread muffins?

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.

Pumpkin Cornbread Muffins - Once Upon a Chef

Pumpkin Cornbread Muffins

By Jenn Segal

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

Servings: 12 muffins

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

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