Go Back

Pumpkin Cornbread Muffins

Pumpkin cornbread muffins that bake up golden with a tender, lightly spiced crumb. Made with pumpkin puree and finished with honey butter brushed over warm tops.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.75 cup whole milk
  • 0.3333 cup unsalted butter, melted
  • 2 tbsp honey
Honey butter
  • 3 tbsp softened butter
  • 2 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 400F, then line or grease a 12-cup muffin tin so the batter releases easily.
  2. Whisk cornmeal, all-purpose flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
  3. Whisk pumpkin puree, eggs, whole milk, melted unsalted butter, and honey until smooth.
  4. Fold the wet mixture into the dry mixture until just combined, then divide the batter evenly among the muffin cups.
Bake and finish
  1. Bake at 400F for 18-20 minutes, until the tops are golden and a toothpick in the center comes out clean or with a few moist crumbs.
  2. Whip softened butter with honey for the honey butter, then brush the warm muffin tops with honey butter while still warm.

Notes

For tender muffins, stop mixing as soon as the wet and dry are just combined—overmixing can make them tough. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly in a 300F oven. Freeze baked muffins (without honey butter) for up to 2 months, then thaw and brush with honey butter after reheating. If you want a lighter option, swap whole milk for 2% milk; texture stays close but may be slightly less rich.