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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I made these for a get together at my husband’s new job. The muffins were amazing! Very tender and fluffy and perfectly moist. The spices weren’t overwhelming and you could taste the cornbread and the pumpkin. Now everyone is asking my husband if I would share the recipe. I’ll definitely be making them again!
NOTE: I substituted the spices in the recipe for 1 tbsp of Spice Islands pumpkin pie spice
Hi Jenn, what can I substitute instead of the sugar? Additional honey? Maple syrup? Thanks for making my life tasty 😋
Hi Nora, you could use a total of 1/2 cup of honey and just omit the sugar. Keep a close eye on them while they bake because they may brown faster. Hope you enjoy!
Thank you Jenn, I did omit the sugar and they were Great! Made them gluten free with Bobs 1 to 1 flour and they looked beautiful too.
Jen, I just made this & did it in square pan. Had to take a taste before freezing it for T-giving.yumm!!
At least 1/2 of my t-giving recipes will be yours . ALWAYS top notch.
Quick unrelated question. Just baked Linzer r tart cookies. Would like to freeze some for a few weeks. Do you think they will be good;worried about jelly. Will hold off with powdered sugar.
Tks, Jenny
Hi Jenny, I think you could freeze them; just be sure to separate the cookies with a layer of parchment paper in the storage container. 🙂
Hi Jenn,
These are delicious, have made them several times. Can the recipe be doubled and baked in a 9×13 pan? Thanks!
Vicki P.
Sure, Vicki – I think that would work. Please lmk how it turns out!
Will do, thanks JENN. Happy Thanksgiving! 🙂
These came out perfectly, weren’t too sweet (we were eating them as a side with mac and cheese), and had a great texture. All my friends really enjoyed them!
Made this morning, with almond/coconut milk blend, white whole wheat flour in lieu of white, and TJ pumpkin pie spice in lieu of the other spices. These are just about the best muffins I’ve ever had! Moist and light with a little crunch from the cornmeal.
I would like to use my home made pumpkin pure, plain, made out of cooked pumpkin. How much of that I would need instead of the canned one.
Thanks, recipe looks delish.
Hi Marg, The amount would be the same. Just be sure to drain your homemade pumpkin purée so that the consistency is similar to canned.
These look amazing! I am curious if I am able to use masa harina instead of yellow cornmeal in this recipe? If yes, would I simply sub it at a 1:1 ratio? Thanks!
I think it will work, Amy (yes 1:1 ratio) – but the muffins won’t have the same cornbread-like texture. They will be cakier.
My family LOVED these. I made them alongside a yummy soup and fresh veggies. We loved the fall flavor and heartiness of the muffins.
I almost forgot to add the butter at the end- but they turned out perfectly.
I switched the melted butter to canola oil and bake it for 30-35 minutes in an 8×8 pan and it’s delicious. Not too sweet but definitely a treat. If I bake it less, it’s under done.