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!
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. 
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.
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!!
Printable Recipe for Pumpkin Spice Cornbread Muffins
- 1¼ cups cornmeal
- ¾ cup flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin purée
- 1 cup milk
- ¾ cup brown sugar
- ¼ cup canola oil
- 2 eggs
- 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 ¾ 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.
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