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Pumpkin Cornbread Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: bread
Keyword: cornbread, pumpkin
Servings: 12 muffins


  • 1 cup canned pumpkin puree
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 1/4 cups yellow cornmeal
  • 3/4 cup all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup butter melted

Honey Cinnamon Butter

  • 1/2 cup salted butter
  • 2 tbsp honey
  • 1/4 tsp ground cinnamon


  • Preheat the oven to 400°F. Grease a 12 muffin tin generously with nonstick cooking spray or butter.
  • In a medium bowl mix together the pumpkin puree, milk, sour cream, sugar and eggs until well combined.
  • In a separate large bowl whisk together the cornmeal, flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • Add the wet ingredients and the melted butter to the bowl with the dry ingredients and stir until just combined.
  • Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven for approximately 20 minutes. Until the muffin tops are golden, and a toothpick inserted into the center of the muffins comes out clean. Let cool for about 10 minutes.
  • Meanwhile, in a medium bowl whip the butter, honey and cinnamon together until fluffy.
  • Serve the cornbread muffins warm with the honey cinnamon butter.