Southern sweet cornbread is infused with delicious pumpkin in these quick muffins. Pumpkin Cornbread Muffins taste like fall in a small, tasty, package.
#PumpkinWeek continues!! I skipped yesterday. I knew, because of how I have been feeling lately, that I was not going to be able to pull off a full week of recipes. I’m crazy, but not THAT crazy. Kuddos for those that have created a whole week of pumpkin recipes. Maybe I’ll plan a little better next year and be able to do both #AppleWeek and #PumpkinWeek in full force. A girl can dream can’t she??
Last year, my recipes were full of curry flavors. I don’t know why. I just got on one of those kicks. I’ve talked about them a few times on my blog. Because of this, I’m all about baking my pumpkin goods this year. However, these are not your typical pumpkin muffins, breads, etc.
On Monday I shared some delicious Pumpkin Pretzel Sticks that would definitely rival any bar or pub. Honestly. They were so good that I can’t wait to whip up the second batch of dough. Today, I’m sharing my recipe for Pumpkin Cornbread Muffins. Hi, Terri! I know I said this was going to be just plain old cornbread, but I couldn’t get the hubs behind regular cornbread, so I turned them into muffins. Sorry for the confusion!!
Yup. Today, I’m all about these pumpkin cornbread muffins. Not only are they sweet, but have the delicious cornbread flavor that you’re hoping for. These muffins are perfect with a little whipped honey butter. They are also good with some spicy greens and barbecue. Finally, you just eat them plain right out of the pan after they’ve cooled enough to scarf down. No? Just me??
These are quick. I mean surprisingly quick. Saturday I woke up with a stress induced, migraine size headache. I know this was a direct result of working late, the type of work I was doing, and my glorious attempt at getting home on Friday.
Since I was down for the count almost all of Saturday, I wasn’t able to make all the express I wanted to. This means that last night I baked these babies up, photographed them, and I’m writing about on the way in to work today. Nothing like waiting until the last minute.
Because of all of these I can easily say that these are without a doubt the quickest and easiest muffins to make. Case in point, the hubs started cooking chicken thighs on the grill before I started this muffin recipe. By the time the thighs were done I had made these pumpkin muffins AND smashed potatoes.
See what I mean? Just try them. You will surely agree with me that not only are they the most delicious pumpkin cornbread muffins, but the fastest muffin recipe you’ve ever made.
Seriously. Just look at that texture. And that most crumb! It was difficult, but I did manage to save a few for my coworkers. I know. I’m so generous. They’re the luckiest coworkers ever. They’ve had beer cheese, macarons, countless cupcakes, beads, hummus from last year’s #PumpkinWeek. Speaking of which, I should make some macaroons again soon.
Now I have to confess. Unlike me, the hubs isn’t a huge fan of pumpkin. I know! It’s insane. I mean, how can he not love that delicious vegetable that’s definitely versatile and can be savory or sweet? I’m still not sure if it’s the pumpkin itself, because he likes acorn and butternut, or if it’s all the spices that are pumpkin spice. I haven’t quite figured that one out.
Nevertheless, I’m not all that concerned with it. It simply means that when u want to make something pumpkin I either plan to eat it all or take it to work. I’m fine with the latter. Well, maybe not this time. These babies are fantabulous. Maybe I won’t share…
What’s your favorite pumpkin recipe?
Thank you, Terri, from Love and Connections for putting this event again this year!! Make sure to show her some blog love and see what the others cooked up for today.
Pumpkin Cornbread Muffins
- 1 1/2 cup flour
- 3/4 cup cornmeal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 cup yogurt
- 2 large eggs
- 1/2 teaspoon salt
- Preheat oven to 350.
- Combine flour with the next six ingredients (cornmeal through nutmeg) in a large mixing bowl. Set aside.
- Using a whisk combine the remaining ingredients in a mixing bowl until the sugar is dissolved.
- Make a well in the center of the dry ingredients. Add the pumpkin mixture and stir until just combined.
- Line 16 muffin tins with liners and lightly spray them with cooking spray. Using an ice cream scoop or 1/4 cup measure, scoop the batter into each muffin cup. Bake at 350 for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool slightly in the pan before remove to wire racks to cool completely. Serve with whipped honey butter.
#PumpkinWeek Recipes October 5
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpking Cheesecake Bars from A Day in the Life on the Farm
Gluten Free Pumpkin Pizza from Gluten Free Crumbley
Maple Pumpkin Butter from Cooking With Carlee
Pumpkin Biscotti from Love and Confections
Pumpkin Bread Rolls from Making Miracles
Pumpkin Cornbread from A Kitchen Hoor’s Adventures
Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
Pumpkin Crepes from The Redhead Baker
Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
Pumpkin Milkshake from Cindy’s Recipes and Writings
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch
Pumpkin Whoopie Pies from The Freshman Cook
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table
Pumpkin + cornbread = awesome idea!
Thank you! I thought so, too!
I love the combo of pumpkin and cornbread in these! They sound perfect for Thanksgiving or any meal!
They are! Making leftover turkey chili or soup? These are perfect!
Michele Hall says
Now this is a way I can wrap my head around to use pumpkin! The texture of this cornbread looks fantastic…
Thank you! They went quickly at work.
These muffins look so perfect! I need to make them!
I hope you like them. My co-workers definitely did.
Lisa@Lisa's Dinnertime Dish says
I love that you combined pumpkin with cornbread, it sounds delicious! These also sound so easy to make!
Thank you! They are delicious and simple to make. SO moist and delicious.
Sandra Shaffer says
These cornbread muffins have to be my favorite way of using pumpkin! So creative and they look delicious! Pinning, bookmarking the recipe, and trying these asap because it sounds like you aren’t sharing – lol xo
Thank you! I did share them with co-workers who immediately wanted the recipe. Just saying.
Jennifer A Stewart says
I wanted to do pumpkin week but short on time. But when I get a chance I am going to try and make a few batches of these. I love cornbread but never thought to add pumpkin. These are going to wow at our Christmas dinner since I can’t go home at Thanksgiving. Don’t think I’m not going to try those pumpkin pretzel sticks too!
I love these. They got rave reviews at work, too. And the pretzels? I LOVED those!! I hope you like them both.
Wow, Christie, these muffins are right up my alley. I am a pumpkin and a cornbread lover and these muffins would be perfect with a great fall soup.
They’re so good! And perfect with a fall soup.
Cindy Kerschner says
Cornbread with pumpkin sound like a great fall treat!
Christie Campbell says
I love the idea of these, bet they’re delicious.
Christie Campbell says
They are! At least my coworkers said so. I hope you try them.
Wendy, A Day in the Life on the Farm says
I love adding pumpkin to my cornbread for a little added nutrition and beautiful color. Your’s are gorgeous Christie.
Christie Campbell says
Thank you, Wendy! You won’t be disappointed in adding pumpkin to your sweet cornbread.