Pumpkin Cornbread Muffins

There’s nothing quite like the smell of Pumpkin Cornbread Muffins wafting through your kitchen, making your mouth water and your heart flutter. These muffins are like a warm hug on a chilly day, bursting with cozy flavors and delightful textures that dance on your tongue. Imagine biting into a moist, fluffy muffin with just the right amount of sweetness and a hint of spice that instantly transports you to autumn, even if it’s July.

I still remember the first time I took these muffins to a potluck; everyone went nuts over them! The delightful blend of pumpkin and cornbread left my friends begging for seconds, and one even asked if I could start a Pumpkin Cornbread Muffin food truck. While I’m flattered by the idea, I’d much rather share this gem with you so you can create your own muffin magic at home for any occasion.

I once brought these muffins to a family gathering, and everyone raved about how delicious they were!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Standard flour provides the structure needed for fluffy muffins; opt for unbleached if possible.
• Cornmeal: Choose medium or fine cornmeal for texture; it adds that signature cornbread flavor.
• Baking Powder: Ensure it’s fresh to guarantee those muffins rise beautifully.
• Pumpkin Puree: Canned pumpkin works perfectly here; just make sure it’s 100% pure pumpkin.
• Sugar: Granulated sugar gives sweetness; brown sugar can add a deeper flavor if you prefer.
• Eggs: Use large eggs at room temperature for better mixing.
• Milk: Any milk will do; whole milk adds richness while almond milk works great too.
• Cinnamon and Nutmeg: These spices bring warmth and depth; feel free to adjust based on your taste preference.
• Salt: A pinch helps balance the sweetness in these muffins.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat the Oven and Prepare Your Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with liners or lightly grease it with cooking spray to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, cinnamon, nutmeg, and salt until well combined. This dry mix sets the foundation for flavor.

Combine Wet Ingredients: In another bowl, mix pumpkin puree, sugar, eggs, and milk until smooth. This mixture should be creamy and fragrant—time to take in that heavenly aroma!

Create the Batter: Gently fold the wet ingredients into the dry mixture until just combined. Avoid overmixing; we want tender muffins here. You may see some lumps—that’s perfectly fine!

Scoop into Muffin Tin: Using an ice cream scoop or spoon, fill each muffin cup about three-quarters full with batter. This ensures they rise nicely without overflowing.

Bake Until Golden: Place the muffin tin in the preheated oven and bake for 18-20 minutes. They’re ready when golden brown on top and a toothpick inserted comes out clean.

Enjoy these delightful Pumpkin Cornbread Muffins warm from the oven or let them cool completely before storing them in an airtight container. Happy baking!

Perfecting the Cooking Process

Start by mixing dry ingredients, then add wet ingredients for a smooth batter. Bake at 350°F for 20-25 minutes until golden brown.

Add Your Touch

Consider adding chocolate chips, nuts, or dried cranberries for extra flavor. You can also swap buttermilk with almond milk for a dairy-free option.

Storing & Reheating

Store cooled muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for 10-15 seconds to enjoy their fresh taste.

Sometimes, I whip up these muffins for brunch, and they vanish faster than I can say “Pumpkin Cornbread Muffins.” Friends rave about them, insisting I should open a bakery!

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin gives a richer taste and texture to your muffins.

How do I know when my muffins are done?

Insert a toothpick into the center; it should come out clean when they’re perfectly baked.

Can I freeze these muffins?

Yes, freeze them in an airtight bag for up to three months without losing flavor.

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Pumpkin Cornbread Muffins

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• Author: William Castellanos
• Total Time: 35 minutes
• Yield: Makes approximately 12 muffins 1x

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Description

Indulge in the warmth of Pumpkin Cornbread Muffins, a delightful blend of sweet pumpkin and savory cornbread. Perfectly fluffy and lightly spiced, these muffins are an ideal treat for cozy autumn gatherings or any occasion. Easy to make and sure to impress, they fill your kitchen with irresistible aromas that will have everyone coming back for seconds.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tsp baking powder
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk (regular or almond)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

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Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix the pumpkin puree, sugar, eggs, and milk until smooth.
4. Gently fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
5. Fill each muffin cup about three-quarters full with batter.
6. Bake for 18-20 minutes until golden brown; a toothpick should come out clean.
7. Allow muffins to cool before enjoying.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (70g)
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg