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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Hi Jenn –
If using muffins liners, is it best to spray both the pan and the liners beforehand?
Just like some of your other recipes? Or is it best to make as directed?
Hi Cindi, I prefer not using liners with this recipe so the outsides get crisp, but if you use them, I would grease the top of the pan in case the tops stick (you don’t need to spray the liners). Hope that helps!
thank you!
This looks like a great recipe, plan to try it tomorrow. If you use a cast iron skillet, should you adjust the oven temperature or amount of time in the oven?
Hi Carrie, the oven temp should remain the same. One reader commented that she baked this in a cast iron skillet, and it took 20 – 21 minutes. I’d suspect it may take a bit longer, but I’d start checking it at about that time. Just keep an eye on it. Enjoy!
The muffins look wonderful. Unlike most of my friends, I love everything pumpkin. I can’t wait to make them.
Would it be possible to substitute sweet potatoes for the pumpkin do you think? Also it would be awesome if you could post a recipe for sweet potato pie, which is really so much tastier than pumpkin pie IMHO! I love your site so much Jenn. You are my chef hero! 🙂
Hi Cat, So glad you’re enjoying the site — and I’ll add sweet potato pie to my list for sure! I think you could definitely use sweet potatoes in place of the pumpkin here. Please lmk how they turn out if you try them!
DO These freeze well afternoon baking ?
Yep!
Great muffins! Just the right texture and mild sweetness that a muffin should have. I’m always pleased when “Once Upon a Chef” appears in the results for a recipe search, because I know it will be good, and I don’t have to look any further. I always follow your recipes and tips exactly as given, and the results are perfect every time.
Oh, wow — this is just SO good! (If the batter is any indication…YUM!) I made this in an 8″ square pan and tested until done. A bit over 25 min. I initially considered leaving the spices out since it was being served with chili. Glad I didn’t. Total keeper!
Excellent! I made these this morning for my son who has Celiac’s disease…with the following substitutions:
Baked and mashed winter squash instead of canned pumpkin;
King Arthur Measure-for-Measure gluten-free flour mixture instead of regular flour;
Stoneyfield Low-fat Vanilla yogurt instead of milk;
Allspice instead of nutmeg because I forgot I ran out 🙂
The Bob’s cornmeal has lots of tiny pieces of cracked corn in it, which gives the muffins a delightful bit of crunch that my son loves. I also added a tsp of vanilla. The yogurt makes them wonderfully moist. They are SO good. I’m glad I took a chance and made a double batch!
These muffins are dangerous they’re so addictive YUM
Hi, I think these will be great. Would you be able to tell me the size (quantity) of that can of pumpkin puree in the recipe. The can I bought appears much bigger and your quantity in the recipe only says “one can”. Thanks.
Like all of your recipes I know this will be great! You’ve made me a confident cook. And secondly, have you noticed how little space is made in a grocery store for ingredients versus pre-made food?
Hi James, The recipe actually only calls for 1 cup of canned pumpkin purée. So happy you’re having success with the recipes — and yes on the supermarket observation!