In my efforts to tuck pumpkin into everything… why not pumpkin cornbread? Is it even such a thing?
Just in case you are wondering, pumpkin cornbread is definitely a thing.. and it’s a wonderful thing at that. When it comes to cornbread, there are 1,001 varieties – cornbread with honey, hatch chile cornbread, even hatch chile sweet potato cornbread.
Cornbread is probably the perfect item to make when the weather cools down in the fall – it pairs well with all of those chilly crock pot and Instant Pot soups that we’re enticed to make and it’s even better topped with a little butter and eaten for breakfast.
These cornbread muffins are the perfect way to use up a half of a can of leftover pumpkin – spread softened butter on them and oh. my. gosh. OUT of this world!
Instead of pouring the batter into a pan for traditionally square cornbread, try using a muffin pan to get individual cornbread muffins – it’s so much easier than trying to cut the perfect square. Every muffin is like a handheld prize – and your kids will love the fact that they each have their own to smother with butter and dip in their soup, and ooh and aah at their deliciousness..
These pumpkin cornbread muffins would also be fabulous made into mini muffins for the smallest of hands, too! The pumpkin flavor is subtle, and the bread comes out with deliciously beautiful orange hues.
Serve up next to a warm bowl of this Salsa Verde White Bean and Green Chile soup – you’ll be blown away!
Put a delicious autumn spin on traditional cornbread with these pumpkin cornbread muffins.
Ingredients
- 3 Tbsp butter, melted
- 3 Tbsp granulated sugar
- 2 eggs
- 1/2 C. canned pumpkin
- 1 1/2 C. buttermilk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 C. organic, unbleached all purpose flour
- 1 1/2 C. cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 C. softened butter
- 2 Tbsp pumpkin puree
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 350 degrees F, and line your muffin tin with muffin cups, or grease liberally with butter or coconut oil.
- In a large mixing bowl, combine the cinnamon, flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine the butter, sugar, eggs, canned pumpkin, and buttermilk and whisk until blended.
- Slowly fold the dry ingredients in with the wet just until combine. Fill each muffin cup 3/4 full - you may get anywhere from 12-15 muffins.
- Bake for 15-17minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Serve with warm whipped butter.
