Pumpkin Cornbread Muffins
These homemade Pumpkin Cornbread Muffins are perfectly moist and tender with a hint of sweetness from maple syrup. Perfect for serving with chili, soups, or as a Thanksgiving side dish!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 12 muffins
Ingredients
- 1 1/4 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup pumpkin puree (not pumpkin pie filling!)
- 2 eggs, room temperature
- 1/3 cup pure maple syrup
- 1/2 cup whole milk, room temperature
- 8 tablespoons (1 stick) salted butter, melted
Instructions
- Mix the dry ingredients. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, and milk until smooth and well-mixed.
- Fold the wet ingredients into the dry. Pour the wet ingredients into the dry ingredients and fold together until just combined. Fold in the melted butter until the batter is smooth. Cover with plastic wrap and let the batter rest at room temperature for 30 min.
- Preheat an oven to 400 F. Grease a 12-cup muffin pan with nonstick spray.
- Bake. Use a cookie scoop to evenly distribute the batter into the prepared muffin pan. Bake for 20-25 minutes or until the muffins are set and starting to turn golden brown at the edges. Let the muffins cool in the pan for 10-15 minutes before serving.
Nutrition
Calories: 236kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 231mgPotassium: 144mgFiber: 2gSugar: 12gVitamin A: 2672IUVitamin C: 1mgCalcium: 94mgIron: 1mg
