Pumpkin Cornbread Muffins

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Pumpkin Cornbread Muffins are my new obsession. They have a fluffy, tender crumb and the perfect touch of pumpkin flavor. Don't be surprised if the whole family comes running for seconds because these are impossible to resist!

Three pumpkin cornbread muffins stacked on top of each other with a pumpkin and more muffins in the background.

The slightly sweet cornbread and pumpkin flavors are a brilliant match in this pumpkin cornbread recipe. The muffins are fluffy and moist with hints of creamy, tangy buttermilk and mild pumpkin flavor. Irresistible if you ask me!

I love these alongside a piping hot bowl of Turkey Barley Soup or, when I am craving everything pumpkin, some Curry Chicken Pumpkin Soup. If you have leftover muffins, use them to make Cornbread Croutons for your next bowl of soup!

Why This Pumpkin Cornbread Muffins Recipe Rocks!

Delicious Flavor: These pumpkin muffins with buttermilk have just the right amount of sweetness and pair well with almost any soup flavor.
Made With Pantry Staples: These are a great way to use up leftover pumpkin puree or cornmeal you might already have at home.
Easy and Fun to Make: This recipe is fast, simple, and great to make while you have a delicious homemade soup simmering on the stovetop.

Ingredients + Substitutions

Ingredients to make pumpkin cornbread muffins on the table with text labels.

Cornmeal: Yellow cornmeal gives these a delicious corn flavor, and I suggest using a finely ground version for this recipe.
All Purpose Flour: The flour provides volume and texture to the muffins. Be sure to level off the measuring cup for accuracy or use a food scale to weigh it.
Baking Powder and Baking Soda: These help the muffins rise.
Salt: Half a teaspoon is all you need. The little bit of saltiness pairs perfectly with the sweetness of the cornbread.
Sugar: I only use ¼ cup in this recipe since the pumpkin provides some sweetness, too.
Pumpkin Puree: Pumpkin provides the moisture needed to create a tender texture for these muffins and gives an earthy sweetness. Be sure to use 100% pure pumpkin either from a can or homemade (not pumpkin pie filling).
Eggs: These help bind everything together and give the right structure. You can substitute flax eggs if you want a vegan version.
Buttermilk: The rich buttermilk flavor is part of what makes these muffins so good! If you don’t have buttermilk on hand, you can create a substitute quickly using vinegar and milk. Add 1 tablespoon vinegar to a one cup measure and fill the rest of it up with milk. Let it sit for five minutes. That’s it!

Check the recipe card below for the full ingredient list and quantities of each one.

How to Make Cornbread Muffins with Pumpkin

You can make these pumpkin puree muffins in only half an hour! Be sure to preheat your oven to 350° F and prep your 12-count muffin pan either with cooking spray or paper or silicone liners before you get started.

Dry ingredients added to a glass bowl to make pumpkin cornbread muffins.

Step 1: Mix the Dry Ingredients. You’ll want to put the cornmeal, flour, baking soda, baking powder and salt in a medium bowl and whisk them together.

Milk and pumpkin combined in a mixing bowl.

Step 2: Mix the Wet Ingredients. Use a different bowl to whisk together the wet ingredients including the buttermilk, sugar, pumpkin puree, and eggs.

Step 3: Combine. Add the dry ingredients into the wet ingredients.

Pumpkin cornbread muffin batter mixed in a glass bowl.

Step 4: Mix. Use a spatula to stir them together until they’re well-combined.

Muffin batter added to a 12 count muffin pan.

Step 5: Transfer to pan. Use a scoop or measuring cup to evenly divide up the batter. Fill the muffin tin ⅔ full for each muffin so they have room to rise.

Baked pumpkin cornbread muffins in a muffin pan.

Step 6: Bake. Bake in a preheated oven for 18-22 minutes or a toothpick in the center comes out clean.

Handy Tip: For the Softest Texture

Place the muffin tin on top of a baking sheet in the oven. This will help prevent the bottoms of the pumpkin corn muffins from becoming overcooked or too crispy.

Dietary Modifications & Variations

For a Vegan Version: Substitute non-dairy milk for the buttermilk and use the vinegar method to make it acidic like buttermilk would be. Substitute two flax eggs for the regular eggs (each flax egg is 1 tablespoon ground flaxseed + 3 tablespoons room temperature water).
For a Gluten-Free Version: Use gluten-free cornmeal and gluten-free all-purpose flour. Make sure the flour is a 1:1 blend and be sure it has xanthan gum so the muffins have the right fluffy texture.
Lower Sugar: Reduce or eliminate the sugar if you prefer a less sweet flavor.
Add Pumpkin Pie Spice: For a sweeter breakfast muffin with more fall flavors, add 1 teaspoon pumpkin pie spice to your dry ingredients.
Add Cheese or Herbs: If you want a special savory version, try fresh chopped herbs like rosemary, sage, thyme, or chives and/or freshly grated cheese like cheddar, fontina, or Parmesan.

Baked pumpkin cornbread muffins in the pan.

Serving Suggestions

These cornbread pumpkin muffins go well with hearty soups and stews and are the perfect side dish for a weeknight dinner or family gathering. They’re also great for a unique Thanksgiving or Christmas side dish if you’re tired of plain rolls.

Pair with a bowl of hearty hamburger vegetable soup, healthy Italian chicken soup, or ground chicken soup for an easy, filling, satisfying meal.
These are also perfect with a creamy soup like my potato soup. Sometimes we even dip the cornbread right into the soup to soak up all that amazing flavor!
These can also be a great alternative to overly sweet desserts or even served as a breakfast muffin on-the-go. Serve them with whipped salted butter with a pinch of pumpkin pie spice and brown sugar.
Heading to a holiday party or potluck? Pile these in a pretty basket and serve them with a fancy whipped butter with cranberry or maple. A delicious dish that will impress!

Storage Tips

Storing: Leftovers keep in an airtight container in the refrigerator for up to 3 days or you can freeze them in a freezer-safe bag for up to 3 months.
Reheating: Let frozen muffins thaw for a few hours on the countertop. Reheat wrapped in foil in the oven set to 350° F or in the microwave on medium heat for 30-60 second intervals until heated through.

Expert Tips

More Autumn Flavors: The autumn spices really bring out the flavor of the pumpkin, so adding a bit of pumpkin pie spice really enhances the flavor.
Avoid Overmixing: Overmixing cornbread batter can result in it being dense, gummy, or tough. Mix just until combined.
Make Sure Your Baking Powder is Fresh: If your baking powder is old or expired, it won't be as effective and your muffins might turn out more dense and flat than you want.

Recipe FAQs

Why are my pumpkin muffins dry?

You might have overmixed the batter or overbaked them. Be sure to mix the ingredients until the dry ones are just incorporated, not longer, and keep a close eye on them in the oven. You can do the toothpick test a few minutes early if they look like they might be done.

Can I make pumpkin cornbread ahead of time?

I think these are best made and served fresh, but they do keep for a few days in the fridge. When you're ready to serve them, wrap them in some aluminum foil and warm them in the oven at 350° F so they're hot.

Can I bake pumpkin cornbread muffins in a cast iron skillet instead of a muffin tin?

Yes, this recipe would also work in a greased cast iron pan or an 8x8" baking dish. Just note you may need to cook a little longer.

Pumpkin cornbread muffins stacked on top of each other with a bite missing from the one on top.

More Soups and Sides for Soup Ideas

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