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–+ servings
pumpkin flavored cornbread muffins

Pumpkin Cornbread Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 12 muffins

Equipment

  • 1 muffin tin 12-cup
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin.
  • In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
  • In another bowl, combine the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Fill each muffin cup about three-quarters full with the batter.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them rest in the tin for 5 minutes.
  • Transfer the muffins to a cooling rack and let them cool for an additional 5 minutes before serving.

Notes

For added flavor, consider adding a handful of chopped nuts or dried cranberries to the batter before baking. If you prefer a spicier muffin, increase the cinnamon and nutmeg to taste. These muffins can be stored in an airtight container at room temperature for up to three days or frozen for up to a month.
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