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Pumpkin Cornbread Muffins

These Pumpkin Cornbread Muffins offer a fun fall take on the traditional Honey Cornbread Muffin. Infused with real pumpkin puree, brown sugar, and fall spices, these Pumpkin Cornbread Muffins are the perfect contrast to a bowl of savory chili. And leftovers are guaranteed awesome for breakfast.

Pumpkin Cornbread Muffin Recipe

Nothing goes better with a big bowl of Pumpkin Black Bean Chili than a cornbread muffin, unless we’re talking about a Pumpkin Cornbread Muffins.

I have been making these delicious Pumpkin Cornbread Muffins for at least 2 years now and never posted them here on GoodLife Eats. Why? I don’t really know.

When I think about it, I’m sure there are a couple of factors involved:

1.) The time of year I usually make them is when it is getting dark so early, so photographing them is definitely trickier,

2.) My kids love Pumpkin Cornbread Muffins so much that no one wants to wait for me to try to take pictures and

3.) They are definitely best eaten straight out of the oven.

Pumpkin Cornbread Muffin Recipe

Last weekend when my neighbor mentioned to me that she had been looking for this recipe on my site and couldn’t find it I knew it was time to get it posted.

Picture this: Me, in the kitchen setting up to photograph a batch of Pumpkin Cornbread Muffins. Logan, parked on the couch, absorbed watching the Broncos, who had just gone into overtime, yelling at the tv.

So, mid set up I realized I could use an extra set of hands. Even on a normal, non-football game afternoon it isn’t unusual for me to call Logan twice before I fully have his attention.

But, this past Sunday, the second I uttered the words “need your help,” he was up and off the couch asking me if the help I needed was “help eating a muffin.”

Pumpkin Cornbread Muffin Recipe

And this is how I know that these Pumpkin Cornbread Muffins are the best.muffins.ever. 10 1/2 year old boy gets off couch during overtime football game in favor of a muffin. There is a news headline right there.

So, next time you make yourself a pot of chili (whether it is a traditional Beefy Kidney Bean Chili or a twist on the traditional like this Pumpkin Black Bean Chili), you should definitely spend the few extra minutes baking up a batch of these delicious Pumpkin Cornbread Muffins.

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

Pumpkin Cornbread Muffin Recipe

Pumpkin Cornbread Muffins

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These Pumpkin Cornbread Muffins offer a fun fall take on the traditional Honey Cornbread Muffin. Infused with real pumpkin puree, brown sugar, and fall spices, these Pumpkin Cornbread Muffins are the perfect contrast to a bowl of savory chili. And leftovers are guaranteed awesome for breakfast

Ingredients

  • 4 eggs, lightly beaten
  • 1 cup milk
  • 2 sticks (16 tablespoons) butter, melted and cooled
  • 1 - 14 ounce can pure pumpkin puree
  • 1 cup sour cream
  • 1/2 cup honey, agave, or pure maple syrup
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla
  • 4 cups flour
  • 2 cups cornmeal
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 tablespoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Instructions

  1. Preheat the oven to 400 degrees F. Prepare 24 muffins cups by greasing or lining with muffin liners.
  2. In a medium-sized mixing bowl, combine the eggs, milk, butter, pumpkin puree, sour cream, honey, brown sugar, and vanilla. Whisk until well combined. Set aside.
  3. In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves. Whisk well.
  4. Make a well in the center of the dry ingredients. Add the pumpkin mixture to center of the well. Stir with a wooden spoon until moist and mixed, but do not beat.
  5. Divide mixture evenly among the muffin cups. Bake at 400 degrees F for 15-20 minutes, or until golden and cooked through. Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.

Notes

It might seem like the muffins are over filled if you divide the batter between 24 cups, but these muffins dome perfectly and produce nice, large muffins.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 197Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 37mgSodium 281mgCarbohydrates 37gFiber 2gSugar 11gProtein 5g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Allison McCloskey

Monday 26th of October 2015

Made these for the first time last night and they are amazing! Perfect for a quick breakfast and also with your chili!

Katie Goodman

Tuesday 10th of November 2015

Glad you liked them! These are seriously our favorite fall muffins. They go great with dinner and there's always leftovers for breakfast!

Karen @ Seasonal Cravings

Thursday 22nd of October 2015

Pumpkin, pumpkin, pumpkin. I cannot get enough pumpkin this season. Love the addition of honey and brown sugar for some extra flavor. Hope your neighbor likes them :).