Pumpkin Cornbread Muffins
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These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious.
Photo credit: Alexandra Grablewski
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
“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
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
Definitely! This will convert nicely to a cast iron skillet or an 8-inch square baking dish.
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.
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.
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Pumpkin Cornbread Muffins
These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious.
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
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
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- 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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We were divided on this recipe. They came out as a nice texture but my daughter and I both were not crazy about the flavor combination of pumpkin and cornbread. Those flavors did not seem like they belonged together. On the other hand my son and husband loved them. So I will not make these again. I usually like your recipes but this one wasn’t a winner in my family.
I’m so glad I stumbled upon this recipe because I had some extra pumpkin to use up. These muffins were the perfect texture, easy to make and great tasting. I thought they were a tad sweet as a dinner side but my husband disagreed and has been eating them with every meal for the last couple days. The only change I made was out of necessity: My leftover pumpkin only amounted to about 3/4 of a cup so I added an extra splash or two of milk to make up some of the missing moisture. The pumpkin flavor still came through so if you used a cup of pumpkin for something else and don’t have quite a cup left, you can still make this recipe.
I’ve been on a pumpkin cooking spree to use up my first attempt at 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.
Just made these wonderful muffins, just ate these wonderful muffins 😂. I was surprised by how light they tasted and the fact that you are supposed to eat them warm, preferably with a small pat of butter is the added bonus that drew me to this recipe. I am looking forward to freezing them and having them for either breakfast or midday tea accompaniment. I did have to bake them like an addition 5 mins before they were fully baked through, but otherwise the recipe turned out to the tee!
Instead of muffins can you make this into a loaf pan bread?
Hi Veronica, the recipe actually translates nicely to an 8-inch square pan, so I’d opt for that over a loaf pan. The baking time for the 8-inch square would be around 30 minutes. Hope you enjoy if you make it!
I followed the recipe exactly. They are tasty, but a bit heavy. I will serve them as a breakfast muffin or snack, but not as part of a dinner. The bake time was good and they came out of the pan easily.
I’ve made these before and they are great. Can I make mix the wet ingredients the night before and add them to the dry ingredients just before baking? It saves time when entertaining.
Yep (and glad you like them)!
In trying to cook ahead for Thanksgiving, I would like to know how well these muffins freeze.
Thanks.
Michele
Hi Michele, They freeze nicely; see the bottom of the recipe for freezer-friendly instructions.
Simple to make and so very delicious to eat.
Delightful change from regular cornbread! I used an 8″ square enabled cast iron pan and used slightly less sugar. Baked for approximately 28 minutes in my toaster oven. Color was beautiful! Cornbread was perfect, delicious and very moist. Thank you for this lovely recipe!
These muffins are absolutely delicious and with so much less fat than my regular pumpkin muffin recipe. They will now be on my regular rotation! Thanks Jenn for another fabulous recipe