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pumpkin cornbread muffins stacked on a white plate next two two pumpkins
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4.75 from 4 votes

Pumpkin Cornbread Muffins

These simple cornbread muffins are slightly sweet with a hint of fall spices like cinnamon and nutmeg. Serve with chili on a cozy fall night or warm up for a quick breakfast on the go. See my notes for making these vegan.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish, Snack
Cuisine: American
Servings: 12 muffins
Calories: 154kcal
Author: Alicia

Ingredients

  • 1 15oz can pumpkin puree, unflavored
  • ¾ cup milk*
  • 2 large eggs*
  • 2 tablespoons butter, melted*
  • cup maple syrup or honey
  • 1 ¼ cups cornmeal, medium grind
  • ¾ cup all purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt

Instructions

  • Preheat oven to 400 degrees F. Line a 12 piece muffin tin with paper cups. In a large bowl, combine pumpkin puree, milk, eggs, melted butter, and sweetener of choice. Mix till smooth and combined. (For vegan - combine the pumpkin puree, applesauce, melted coconut oil, and maple syrup.)
  • In a medium bowl combine cornmeal, flour, baking powder, cinnamon, nutmeg, and salt. Stir till combined. Slowly add the dry ingredients to the wet, stirring with a spatula or wooden spoon until everything is incorporated and smooth.
  • Using a ¼ cup scoop, fill the muffin cups to almost the top until evenly dispersed. Bake for 23-27 minutes or until a toothpick inserted in the center comes out almost clean. Serve warm or allow to cool at room temperature and place in the freezer to reheat for later use.

Notes

  • To make this recipe vegan, dairy-free or egg free:
    • Substitute the eggs for ½ cup plain applesauce, no sugar added.
    • Substitute the butter for melted coconut oil.
    • Use oat milk instead of cow's milk.
  • The vegan version is a little more dense than the egg version and won't dome quite as much, but they are still very moist and delicious inside! It will also be slightly sweeter. 
  • I prefer aluminum-free baking powder for this so you don't taste any kind of metallic flavor, however, you can use whatever you have on hand. 
  • Store these in the freezer for 2-3 months and defrost them in the oven or microwave for quick serving.

Nutrition

Serving: 1muffin | Calories: 154kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 133mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 136IU | Calcium: 64mg | Iron: 1mg