Meet your new favorite breakfast food: pumpkin cornbread muffins. In this recipe, the spices really bring out the flavor of the pumpkin. Be generous with the cinnamon and nutmeg! We love the homespun texture of the cornbread combined with the warm, seasonal flavor of the pumpkin puree. These pumpkin cornbread muffins are a delicious pairing with your morning coffee, or a great morning-after-Thanksgiving breakfast for the family.
cups canned pumpkin puree
cups yellow cornmeal
tbsp baking powder
tsp baking soda
Preheat oven to 400°F. Grease a 12 cup muffin pan with nonstick cooking spray or butter.
In a medium sized mixing bowl, whisk the pumpkin puree, milk, honey, sugar, and eggs together until smooth. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and spices.
Combine the wet ingredients and the melted butter with the dry ingredients. Mix until barely combined–it’s important not to over-mix, or else you’ll lose the moistness and softness of the cornbread!
Fill each muffin tin halfway with the batter. Bake for 20-25 minutes or until the tops are set and a delicious golden-orange color. Let cool for about 10 minutes, and then serve warm with butter. We recommend always serving the muffins warm, so reheat leftovers in the microwave for about 30 seconds before serving.