Pumpkin Cornbread Muffins
As the crisp autumn air begins to settle, there’s an undeniable craving for all things warm, comforting, and infused with the essence of fall. And what better way to capture that feeling than with a batch of homemade pumpkin cornbread muffins? These little golden gems are the perfect marriage of sweet and savory, offering a tender crumb that’s both hearty and delightfully moist. Imagine the aroma filling your kitchen as they bake – hints of earthy corn, sweet pumpkin, and warm spices like cinnamon and nutmeg. They’re incredibly easy to whip up, making them an ideal weekend baking project or a quick treat to brighten up a weeknight.
What makes these pumpkin cornbread muffins so special is the delightful texture and flavor profile they offer. The cornmeal provides that characteristic gritty yet satisfying bite, while the pumpkin puree weaves in a beautiful subtle sweetness and an even more luscious, tender interior. We add maple syrup to enhance the natural sweetness, and a generous sprinkle of warming spices ensures that each bite is a celebration of autumn. They’re fantastic on their own, but truly shine when served warm, with a dollop of butter, a drizzle of honey, or even alongside a hearty bowl of chili or soup.
Whether you’re looking for a festive addition to your Thanksgiving table, a comforting snack for a cozy afternoon, or simply a way to use up some pumpkin puree, these pumpkin cornbread muffins are sure to be a hit. So gather your ingredients, preheat your oven, and get ready to fill your home with the irresistible scent of fall – these pumpkin cornbread muffins are waiting to be baked!
Pumpkin Cornbread Muffins
Ingredients
- 1/2 cup pumpkin
- 1/2 cup milk
- 1/4 cup maple syrup
- 2 tablespoons melted butter unsalted
- 1 egg
- 2/3 cup cornmeal
- 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400 degrees and line a muffin tin with liners.
- In a medium-sized bowl, whisk together the pumpkin, milk, maple syrup, melted butter and egg.
- In a larger bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Pour wet ingredients over dry and stir until just combined.
- Using an ice cream scoop, portion out muffin batter into six wells.
- Bake at 400 degrees for 15 minutes. Cool for five minutes before removing from muffin tin. Serve warm with lots of butter. 🙂
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