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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*Easy, tasty update on cornbread muffins!*
I was happy to come across this recipe, as if one uses canned pumpkin puree in other cooking, there always seems to be that 1 cup or so left over. These were simple, moist and tasty. I mixed and baked exactly as written. There are a lot of great additions to the batter and/or substitutions for flours, milks and sweeteners provided in the other reviews, and I might experiment with those next. I would second that they pair especially well with savory soups or stews/chilis. Thanks for the great, easy, always well-tested recipes, Jenn!
I’m making your White Chicken Chili as we speak which is absolutely perfect. I’m wondering whether I can use buttermilk in the Pumpkin Cornbread for the milk?
Hi Patricia, Unfortunately, buttermilk won’t work here. Sorry!
Can I use soy milk instead of the low fat milk?
Hi Tamar, I haven’t made these with soy milk, but I think it should work. Enjoy!
Thanks Jen. I tried t and they came out great! Super moist. A big hit. Thanks again
I had some leftover pumpkin to use up when I came across this recipe. It was easy to make and the muffins turned out so light. Lovely pumpkin flavour and just a bit of crunch from the cornmeal. They were excellent served with butter but I can see them being served in the future with a big bowl of stew or chili. Another successful recipe. Thanks for sharing.
What a great combo. Theses are delicious
I had a can of pumpkin I wanted to use up, so I made these to go with chili. They were a tiny bit on the dry side, probably because they are lower in fat than my usual recipe, but they were tasty.
These were moist and delicious. Like them better than plain cornbread
Made these today. I loved the pumpkin and spice. So glad I tried this recipe. Not too sweet and the addition of cornmeal made it different from a regular muffin.
I made these muffins using Sun Flour Mills, GF whole grain all-purpose flour in place of the all-purpose flour. They tasted great!!! We have made them twice in less than a week! Thanks for the recipe.
I took these to Thanksgiving this year. They were a hit with the children and adults. I made mini muffins and cooked them for exactly 10 minutes. Let them rest in the pan for 2 minutes and they “dumped” right out of the pan. The children referred to them as cupcakes and ate more “cupcakes” than turkey! Wonderful recipe. Thanks for sharing it with everyone. P,S. My mother-in-law asked me for my recipe – that is a huge compliment!