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.
- 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