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You are here: Home / Recipes and Cooking Tips / Pumpkin Spice Cornbread Muffins

Pumpkin Spice Cornbread Muffins

October 26, 2016 by Ann Leave a Comment

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Enjoy these Pumpkin Spice Cornbread Muffins for breakfast or lunch with a drizzle of honey or served alongside your favorite chowder. You will love the fall flavors in this delicious cornbread muffin recipe!

Enjoy these Pumpkin Spice Cornbread Muffins with a drizzle of honey or served with your favorite chowder. You will love the fall flavors in this recipe!

With the cooler weather creeping in, it’s that time of year to bust our favorite soup recipes. Whether it’s an old family recipe or something new you’ve got a hankering to try, you just have to serve it with warm bread, biscuits, or muffins. These Pumpkin Spice Cornbread Muffins go great with chili, ham and bean soup, or any hearty chowder. Don’t want to wait for dinner? Serve them for breakfast or lunch drizzled with a bit of honey. Gather your ingredients and grab your muffin tins, this Pumpkin Spice Cornbread Muffins recipe is sure to please hungry tummies this fall!

Pumpkin Spice Cornbread Muffins Recipe

Ingredients:

  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice (How to Make Pumpkin Pie Spice)
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin purée (How to Make Pumpkin Puree)
  • 1 cup milk
  • 3/4 cup brown sugar
  • 1/4 cup canola oil
  • 2 eggs

Directions:
1. Preheat oven to 400°. Line your muffin pan with paper liners and set aside.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and cinnamon. Pumpkin Spice Cornbread Muffins-ingredients
3. In a medium mixing bowl, whisk together the pumpkin purée, milk, sugar, oil, and eggs.
4. Fold in the pumpkin purée mixture into the dry ingredients until well combined.Pumpkin Spice Cornbread Muffins- mixing wet and dry ingredients
5. Spoon the muffin batter into the paper liners and fill each one 3/4 of the way. They will expand a bit during the baking process.
6. Bake for 10 to 12 minutes or until an inserted toothpick comes out clean. The muffins should be golden brown in color.
7. Allow to cool in the muffin pan for five minutes before transferring to a wire rack to completely cool.
8. ENJOY!!Pumpkin Spice Cornbread Muffins- baked muffins with butter

Printable Recipe for Pumpkin Spice Cornbread Muffins

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Pumpkin Spice Cornbread Muffins

Cook Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 12
Author Staff

Ingredients

  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin purée
  • 1 cup milk
  • 3/4 cup brown sugar
  • 1/4 cup canola oil
  • 2 eggs

Instructions

  • Preheat oven to 400°. Line your muffin pan with paper liners and set aside.
  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, pumpkin pie spice and cinnamon.
  • In a medium mixing bowl, whisk together the pumpkin purée, milk, sugar, oil and eggs.
  • Fold in the pumpkin purée mixture into the dry ingredients until well combined.
  • Spoon the muffin batter into the paper liners and fill each one 3/4 of the way. They will expand a bit during the baking process.
  • Bake for 10 to 12 minutes or until an inserted toothpick comes out clean. The muffins should be golden brown in color.
  • Allow to cool in the muffin pan for five minutes before transferring to a wire rack to completely cool.

 

More Cornbread Recipes:

  • Gluten-Free Corn Dog Muffins
  • Slow Cooker White Chili & Fiesta Cornbread with Lindsay Peppers
  • Chili Corn Dog Muffins
  • Cornbread Casserole
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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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