With the tastes of fall but the comforts of a good meal, these Pumpkin Cornbread Muffins are a sweet muffin that is great for any time of day.
I love a good cornbread, I’m not particular to sweet or savory – I really just like all of them. These Pumpkin Cornbread Muffins are one of my favorites to make during the Fall months.
These are more on the sweeter side when it comes to cornbread, so we love them for breakfast or dessert, but we also enjoy them with dinner as well.
With pumpkin, vanilla, spices, and sweetened condensed milk – this is a really easy recipe to mix together in no time with readily available ingredients.
If you are a pumpkin lover who also loves muffins that are a little on the sweet side, then you absolutely have to try these Pumpkin Cornbread Muffins.
Some of my other favorite muffin recipes that we have on our site include: Apple Banana Oat Muffins, Chocolate Chip Oatmeal Muffins and Pistachio Muffins.
WHY THIS RECIPE WORKS:
- Easily available ingredients make these quick to whip up.
- They are sweet with a touch of savory.
- You can double this recipe to make more to keep on hand or save for later.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Yellow cornmeal
Buttermilk
Salted butter
Eggs
Sweetened condensed milk
Vanilla extract
All-purpose flour
Baking powder
Ground cinnamon
Pumpkin pie spice
Pure pumpkin puree
HOW TO MAKE PUMPKIN CORNBREAD MUFFINS:
- In a large bowl, stir together the cornmeal and buttermilk, and let sit for 10 minutes.
- Preheat the oven to 350°F. Spray muffin tins with cooking spray, set aside.
- In a large bowl with an electric hand mixer, whip the butter until smooth.
- Add the eggs in one at a time, making sure the first one is fully mixed in before adding the next.
- Mix in the sweetened condensed milk and vanilla until combined.
- Add the cornmeal mixture to the bowl and stir it in.
- Add the flour, baking powder, cinnamon, and pumpkin pie spice, and mix in until just combined with no dry patches, do not overmix. Scrape down the sides as needed.
- Fold in the pumpkin puree until there are no streaks.
- Divide the batter among 22 muffin sections. Bake for 15-20 minutes, the tops will appear dry, and a toothpick inserted into the center will come out clean.
- Let cool for 5 minutes in the tin, then take them out and cool completely on a wire rack before serving.
WHAT DO I SERVE THESE WITH?
When it comes to toppings or spreads, that is the best part of these for me. We like to smear them with some salted butter mostly, but they are also great with:
- Honey
- Maple syrup
- Apple butter
- Flavored cream cheese
DO I HAVE TO USE PUMPKIN PIE SPICE?
If you are not a fan of pumpkin pie spice or cannot find it, you can use extra cinnamon in its place. If you want to add a little holiday flair, you can add a pinch of nutmeg to this for a holiday twist.
CAN THIS RECIPE BE DOUBLED?
Absolutely, we usually double this to have on hand for later anyways. So feel free to make another batch to have on hand for friends and family or to freeze for later.
HOW TO STORE:
These can be stored in an airtight container on the countertop, where they will keep for up to 5 days.
These can also be frozen, place cooled muffins in a freezer container and place them in the freezer where they will keep for up to 4 months.
To defrost, remove from the freezer to the countertop until thawed. We like to enjoy these warm, so you can heat them in the microwave for about 15 seconds and serve.
TIPS AND TRICKS:
- These have a sweet and savory flavor to them.
- If you are not a fan of pumpkin pie spice, you can just add more cinnamon.
- Make sure that you use pure pumpkin puree and not pumpkin pie filling.
- These can be doubled.
- Freeze these easily, see above on how to do that.
- Make sure that you are using yellow cornmeal.
Looking for that perfect sweet but kinda savory pumpkin side dish, dessert, or breakfast? These Pumpkin Cornbread Muffins are irresistibly delicious.
If you like this recipe you might also like:
If you’ve tried these PUMPKIN CORNBREAD MUFFINS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Cornbread Muffins
Ingredients
- 2 cups yellow cornmeal
- 1 ½ cups buttermilk
- 6 tablespoons salted butter softened
- 4 large eggs
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pure pumpkin puree
Instructions
- In a large bowl, stir together the cornmeal and buttermilk, and let sit for 10 minutes.
- Preheat the oven to 350°F. Spray muffin tins with cooking spray, set aside.
- In a large bowl with an electric hand mixer, whip the butter until smooth.
- Add the eggs in one at a time, making sure the first one is fully mixed in before adding the next.
- Mix in the sweetened condensed milk and vanilla until combined.
- Add the cornmeal mixture to the bowl and stir it in.
- Add the flour, baking powder, cinnamon, and pumpkin pie spice, and mix in until just combined with no dry patches, do not overmix. Scrape down the sides as needed.
- Fold in the pumpkin puree until there are no streaks.
- Divide the batter among 22 muffin sections. Bake for 15-20 minutes, the tops will appear dry, and a toothpick inserted into the center will come out clean.
- Let cool for 5 minutes in the tin, then take them out and cool completely on a wire rack before serving.
Notes
- These have a sweet and savory flavor to them.
- If you are not a fan of pumpkin pie spice you can just add more cinnamon.
- Make sure that you use pure pumpkin puree and not pumpkin pie filling.
- These can be doubled.
- Freeze these easily, see above on how to do that.
- Make sure that you are using yellow cornmeal.
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