When you crave a breakfast that's both comforting and nutritious, Pumpkin Corn Muffins deliver the perfect combination of hearty cornmeal texture and seasonal flavors. The natural sweetness from honey and pumpkin puree makes them a wholesome choice for any time of day!
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👩🍳 Made with white whole wheat flour, cornmeal, and natural honey instead of refined sugar, these muffins offer better nutrition than typical bakery versions!
My 2 Best Tips For Making Pumpkin Corn Muffins
Don't Overmix: Gentle stirring is key to tender muffins, so stop mixing as soon as the wet and dry ingredients are just combined. Overmixing develops the gluten in the flour, leading to tough, dense muffins. A few lumps in the batter are perfectly fine and will disappear during baking. Use a wooden spoon or rubber spatula for best control over the mixing process.
Proper Greasing: Thoroughly grease each muffin cup, including the sides and bottom, to prevent sticking and ensure easy removal. Even non-stick pans benefit from proper greasing with this slightly heartier batter. You can use butter, cooking spray, or paper liners for convenience. Well-greased cups also help create those attractive golden-brown edges.
Cornmeal gives these muffins delightful slightly grainy texture that's satisfying. They're tender and moist thanks to pumpkin puree, never dry or crumbly. Each bite has substance that keeps you full longer than regular muffins. The texture pairs beautifully with butter or honey.
The recipe works with dairy or non-dairy milk, making it adaptable to different dietary needs. You can substitute coconut oil for butter and adjust honey to taste.
You may also want to try adding some savory seasonings to use this corn muffin as a side for lunch or dinner!
🩷 Melissa
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Fluffy Pumpkin Corn Muffins
Ingredients
- 1 ¼ cups yellow cornmeal
- 1 cup white whole wheat flour (or all-purpose flour works)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup canned pumpkin puree
- 1 egg
- 1 cup milk (cow's milk or unsweetened almond both work)
- ⅓ cup honey
- 2 tablespoons melted butter or coconut oil
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin well.
- In a large bowl add the cornmeal, flour, baking powder, cinnamon, and salt. Whisk to combine.
- In a small bowl add the pumpkin puree, egg, milk, honey, and melted butter. Whisk to combine.
- Add the wet ingredient to the dry ingredient and stir until the mixture just starts to come together. Don't over mix.
- Divide the batter evenly between the 12 muffin tins. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes.
- Let the muffins cool for 5 minutes in the pan before removing. Serve warm with additional honey or honey butter.
Notes
Nutrition
How To Make Pumpkin Corn Muffins
Step 1: Preheat the oven and grease your muffin tin. In a bowl, add the cornmeal, flour, baking powder, cinnamon, and salt. Whisk to combine.
Step 2: In a separate bowl, add the pumpkin puree, egg, milk, honey, and melted butter. Whisk to combine. Add the wet ingredients to the dry ingredients and stir until the mixture just starts to come together.
Step 3: Divide the batter evenly between the muffin tins. Bake until the muffins are golden brown, about 15-18 minutes.
Step 4: Let the muffins cool in the pan 5 minutes before removing. Enjoy!
Recipe FAQs
You can replace the honey with ⅓ cup granulated sugar, but you may need to add an extra tablespoon or two of milk since honey adds moisture to the batter.
Regular all-purpose flour works perfectly fine and will create slightly lighter, more tender muffins. The nutrition will be slightly different, but the taste and texture will still be delicious.
Yes, fold in up to ½ cup of add-ins like mini chocolate chips, chopped walnuts, or dried cranberries just before dividing the batter into muffin cups.
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Kris Marie
Hi, could I cook this recipe in a loaf pan instead of a muffin tin? Thank you!
Melissa G
Hi, Kris, yes you can make this in a 8- or 9-inch pan just like a regular cornmeal recipe. Bake it at the same temperature as the recipe and I'd start checking it for doneness at about 18 minutes or however long it usually takes your oven to make a batch of cornbread!