Pumpkin Cornbread Muffins

Beautiful simple healthy pumpkin cornbread muffins are the perfect side to all your favorite soups and chilis.

Beautiful simple healthy pumpkin cornbread muffins are the prefect side to all your favorite soups and chilis.

When I think of fall, I think of soups, stews, and chilis. Then my thoughts move from the main dish to the side dishes that go with those delicious filling meals. I love no-knead crusty bread, pumpkin biscuits, and of course, cornbread! Pumpkin cornbread is a must-make this fall, and I can’t wait for you to try it. It’s made with whole grains, sweetened with honey, and easily made dairy-free if that’s your jam. I love this recipe! The color is beautiful, the muffins are tender but filling, and it’s just perfect with more honey or some honey butter on top. Next time you are making a pot of chili or headed to the church soup contest, make these to go along with your main dish.

Cassie from Wholefully and I are excited to bring you pumpkin week! It’s seven days of glorious pumpkin recipes on both of our sites and it will end with a round up of all the pumpkin recipes we have combined. And do you know what is a perfect accident? Cassie posted a mouth-watering recipe for Chicken Pumpkin Quinoa Chowder which would be the perfect main dish for these pumpkin cornbread muffins. I think it’s fate. Dinner plans are figured out for tonight! If you see something you like, share it with your friends and pin it. We all know there’s no such thing as too much pumpkin.

Pumpkin Cornbread Muffins


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Pumpkin Cornbread Muffins


  • Author: Melissa Griffiths
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12

Description

Beautiful simple healthy pumpkin cornbread muffins are the prefect side to all your favorite soups and chilis.


Ingredients

  • 1 1/4 cups yellow cornmeal
  • 1 cup white whole wheat flour (all-purpose flour works too)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup canned pumpkin puree
  • 1 egg
  • 1 cup milk (cows milk or unsweetened almond both work)
  • 1/3 cup honey
  • 2 tablespoons melted butter or coconut oil

Instructions

  1. Preheat the oven to 400 degrees and grease a 12-cup muffin tin well.
  2. 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.
  3. 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.

 

Pumpkin Cornbread Muffins for Fall

Here’s a little tip when it comes to buying whole wheat flour: I like to buy white whole wheat flour. This means they milled the flour from soft white wheat berries. Traditional whole wheat flour is made from hard red wheat berries. Flour made from the soft white wheat berries is more tender and tastes less “wheaty.” It’s a great option for baked goods. You can also use whole wheat pastry flour, which is made from the white wheat berries and is also ground more finely than traditional wheat flour. Both are pretty easy to find and I feel like they make a big difference when it comes to making cookiesmuffins, or cakes with whole wheat flour. Now you know.

Enjoy Pumpkin Week and these muffins, from my home to yours!

Pumpkin Cornbread Muffins
38 Recipes for Busy Moms
10 Responses
  1. deb c

    I finally scored some pumpkins and made some goo yesterday! Have I told you I really am not a pumpkin fan? A 1″ sliver of pie requires 1 cup of whipped cream! But…..I trust you, so I gave these a whirl. Half way thru making, I realized I was out of milk…..off to the mini mart. Returning home, I am greeted by a lost dog who has found my cat on the porch. Cat is micro-seconds away from shredding the dog. Boot cat into the house, kennel lost dog. Make phone calls to find worried owner. Reunite crazy bird dog with his daddy. Finally, back to the cornbread. Too lazy to soften crystallized honey….throw solid glob into bowl with other liquids. Realize this is a mistake. Become lazier and refuse to dirty a bigger bowl to be able to violently whisk honey into submission. Gently heat liquid mixture on stove to loosen up honey. Get impatient…..start whisking too briskly….slop liquids all over the stove top. But once baked, these were really yummy! I was skeptical of the cinnamon, but it was just the added touch to make these taste really great and they were sooooo moist! Now to get my lazy behind up off the couch to go scrub the stove top’s cooked on mess….grrrrr

  2. Anya

    Hi! I’m making these now but confused about the nutmeg?! It says add nutmeg but it isn’t on the ingredient list… how much?? Thank you!

  3. Bridgette Caudill

    Hi I just made a batch I love pumpkin and I had some cornmeal I’m glad I found your recipe . I love using brown rice flour it’s very fine I will try the whole wheat white I have that too. They turned out very tasty and moist I added nutmeg .Again thanks im always looking for healthy options.

    1. Melissa

      I haven’t tried it with it, but I feel like I have good luck exchanging oat flour for whole wheat flour! If you try it, I’d love to know what you think!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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