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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Just made these with evaporated milk and pumpkin left over from my Christmas pumpkin pie
These sound wonderful & I would love to try these but am gluten-free.
Any experience making these with GF flour ( or recommendations how to
make them GF)?
Thanks!
Hi Barbara, A few readers have commented that they’ve made these successfully with a gluten-free baking flour. Hope you enjoy if you make them!
good morning,
Can I use buttermilk in place of low fat milk, if not should I assume 1% or 2% milk ( please let me know) as the the 4 tablespoons of unsalted butter ( is that one stick unsalted butter) or 3 cubes of it???? at room temperature????
thank you
Hi Mia, I don’t recommend using buttermilk here and I’d go with 2% milk. 4 tablespoons of butter is the equivalent of a half stick. And the butter should be melted as opposed to room temperature. Hope that clarifies, and that you enjoy the muffins!
Wow! I almost did not make these as I could not imagine the combination of cornmeal and pumpkin. The many positive reviews suggested I needed to give this a chance. We love these muffins! The two traditional flavors – pumpkin and cornmeal – work extremely well together as if they are meant to be! I used maple syrup in place of honey only because I had so much on hand. Also, I did add an extra tablespoon of milk because I used white whole wheat flour.
I have newer muffin pans from Williams-Sonoma. I like them. They must be a bit smaller than usual buy they are definitely not mini muffin pans and look like a normal size. Any muffin recipe I use them for makes more than expected. I ended up with 15 muffins, even accounting for filling the muffin cups full. I had to adjust the cooking time down to 15 – 16 minutes on the second baking and will do so in the future. The first batch was a bit over done on the outside because I foolishly set the timer to 20 minutes not allowing for a slightly smaller muffin, but they remained delicious and moist on the inside.
This has become one of my favorite muffin recipes! Delicious warmed for about 12 seconds in he microwave with a spot of butter/butter spray.
I grow Seminole pumpkins, so have an ample supply of frozen (cooked) chunks. Works well in this recipe. I have also substituted polenta for the cornmeal for more texture or when out of cornmeal. I like the savory flavors in this recipe as opposed to sweet muffins. Favorite topping is pepper jelly!
Can I make 9 jumbo muffins with this recipe and how long would I bake them for?
Sure, but I suspect it will make more like 6 muffins. And I’d start checking them at about 28 minutes (though they may take longer). Hope you enjoy!
Hi Jenn, I’m a huge fan of all your recipes. I don’t have cornmeal in my house but I do have masa. Would that work? Thanks much!
Hi Jill, so glad you like the recipes! For the best results, I’d stick with cornmeal here. Sorry!
how would I adjust time for mini muffins?
Hi Laura, I’d start checking for doneness at 10 – 11 minutes. Enjoy!
thank you! I will try
These were delicious! I had to make them over two days because I didn’t have two of the spices. So I mixed all the dry ingredients except for the cloves & nutmeg the first day. Well when I went to complete them today, my batter was soupy. And I thought “Oh no, did I forget to put the flour in?” I honestly can’t remember. But I said “Oh well, I’m gonna make them anyway & hope they bake.” Well they did and they were so good! So I guess I must have put the flour? 🙂
These came out looking perfect was my first time making cornbread muffins. The texture like everyone is saying in comments is also perfect! The only thing I’m going to change next time is to use is ⅛tsp. cloves instead of ¼tsp, the cloves are a little too strong tasting. Besides that, I will be making these again forsure!