Pumpkin Cornbread Muffins
Pumpkin Cornbread Muffins are like little bites of heaven. You can serve them with butter, honey, both – or just plain on their own!
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Servings: 13 -15 muffins
Calories: 128kcal
Ingredients
- 1 ¼ cup cornmeal
- ¾ cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup sugar
- 1 cup pumpkin puree
- 2 eggs lightly beaten
- Cooking spray
Instructions
- Preheat oven to 350° F. Spray a 12-count muffin pan with cooking spray or use paper or silicone liners.
- Whisk together cornmeal, flour, baking soda, baking powder and salt in a medium bowl. In a separate bowl, whisk together buttermilk, sugar, pumpkin puree, and eggs. Add dry ingredients to wet ingredients and stir to combine using a spatula.
- Pour or scoop batter into prepared muffin pan filling up each opening only ⅔ full. Bake in preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Recipe 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.
Nutrition
Calories: 128kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 27mg | Sodium: 260mg | Potassium: 130mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg