Pumpkin Cornbread Muffins
This post may contain affiliate links. Read my full disclosure policy. These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious. I have to admit: I went through a phase of substituting butter with applesauce in all my baked goods back in the eighties and nineties when low-fat diets were all the rage. I don’t cook that way anymore — thankfully, fat is now deemed acceptable in moderation — but, occasionally, I’ll stumble upon a baked good that is low-fat by happenstance. Made with canned pumpkin purée, these pumpkin cornbread muffins are lower in fat than regular cornbread muffins, yet they’re equally delicious. Interestingly, if you make them without the spices, you really can’t taste the pumpkin; it’s the autumn spices that bring the pumpkin flavor out. So, if you’re looking for a healthier alternative to your standard cornbread recipe, try this recipe and just omit the spices. Table of Contents What You’ll Need To Make Pumpkin Cornbread MuffinsStep-by-Step InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Pumpkin Cornbread Muffins Step-by-Step Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “I needed to use up some homemade pumpkin purée. I came across this recipe and O.M.G. these are AMAZING! My husband has said they were possibly my best bake ever.” What You’ll Need To Make Pumpkin Cornbread Muffins Canned Pumpkin Purée: Provides moisture, flavor, and a tender texture to the muffins. Make sure to purchase 100% pure pumpkin — not pumpkin pie filling. Low Fat Milk: Adds moisture and richness to the muffins without adding excessive fat. Honey and Sugar: Sweeten the muffins and provide moisture. Eggs: Bind the ingredients together and contribute to the muffins’ structure. Yellow Cornmeal: Gives the muffins the classic cornbread texture and flavor. All-Purpose Flour: Provides structure and volume to the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy. Baking Powder and Baking Soda: Act as leavening agents helping the muffins rise. Cinnamon, Nutmeg, and Cloves: Enhance the muffins’ flavor profile and make the pumpkin flavor more prominent. Butter: Adds richness and flavor to the muffins and keeps them moist despite the muffins being lower in fat. Jump to the printable recipe for precise measurements Canned Pumpkin Purée: Provides moisture, flavor, and a tender texture to the muffins. Make sure to purchase 100% pure pumpkin — not pumpkin pie filling. Low Fat Milk: Adds moisture and richness to the muffins without adding excessive fat. Honey and Sugar: Sweeten the muffins and provide moisture. Eggs: Bind the ingredients together and contribute to the muffins’ structure. Yellow Cornmeal: Gives the muffins the classic cornbread texture and flavor. All-Purpose Flour: Provides structure and volume to the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy. Baking Powder and Baking Soda: Act as leavening agents helping the muffins rise. Cinnamon, Nutmeg, and Cloves: Enhance the muffins’ flavor profile and make the pumpkin flavor more prominent. Butter: Adds richness and flavor to the muffins and keeps them moist despite the muffins being lower in fat. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by whisking together the pumpkin purée, milk honey, sugar, and eggs. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices. Add the dry ingredients to the pumpkin mixture, along with the melted butter, and mix well. Spoon the batter into muffin cups — they will be full. Bake for 20 to 23 minutes, until the tops are golden and set. Serve warm out of the oven with butter. Enjoy! Frequently Asked Questions 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. You May Also Like RecipeComments (215)Add Comment Recipe Comments (215) Add Comment 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 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. 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 Powered by 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 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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