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5 from 1 vote

Pumpkin Cornbread Muffins

Put a delicious autumn spin on traditional cornbread with these pumpkin cornbread muffins.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 -15
Author Sheryl

Ingredients

Muffins:

  • 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

Pumpkin Maple Butter (optional)

  • 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.