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Pumpkin Cornbread Muffins

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Ditch the dinner rolls and give these pumpkin cornbread muffins a shot! The perfect companion to your dinner table or holiday meal. Warm cornbread muffins slathered in butter are the way to go!

The past few days have been kind of crazy. We were supposed to be driving down to Atlanta on Saturday to spend the week of Thanksgiving with Jason’s parents. On Thursday, we found out Jason’s grandmother passed away and we were no longer going to be driving down to Atlanta because everyone was going to come up to us now because of the funeral (in PA) and everything in between. So, we’ll now be spending Thanksgiving here with Jason’s parents. And this will actually be the first year ever that we aren’t cooking at home. Between the funeral, driving to and from PA, shuttling Winston around to his dog sitter, taking Jason’s brother to and from the airport…we literally just don’t have the time to cook at home so we are going out to eat!

Our favorite restaurant had one reservation left so we snagged that up. Their Thanksgiving menu looks amazing so I’m actually pretty excited by this, given the circumstances. At least we will all be together and that is what counts.

Ditch the dinner rolls and give these pumpkin cornbread muffins a shot! The perfect companion to your dinner table or holiday meal. Warm cornbread muffins slathered in butter are the way to go!

Since we won’t be making our Thanksgiving meal at home this year, you can do me the favor of making these pumpkin cornbread muffins! I slathered these with a maple butter and oh my gosh – they were 100% perfection. I love everything about cornbread (have you seen my cornbread stuffing?!) for holiday meals and in fact, I crave cornbread on the regular. I actually prefer cornbread over regular bread. Warm and slathered in butter? Oh slay me.

These pumpkin cornbread muffins are the perfect companion to your Thanksgiving meal. Instead of making dinner rolls this year, you should make these :) Use it to sop up the gravy or you could slice the muffins in half and put turkey and cranberry sauce in between and make it like a sandwich. Orrrr just slather it in a ton of butter and eat it on its own. Either what you have it – you will love it!

Ditch the dinner rolls and give these pumpkin cornbread muffins a shot! The perfect companion to your dinner table or holiday meal. Warm cornbread muffins slathered in butter are the way to go!

 

Ditch the dinner rolls and give these pumpkin cornbread muffins a shot! The perfect companion to your dinner table or holiday meal. Warm cornbread muffins slathered in butter are the way to go!

Make the maple butter and SLATHER ITTTTT. There is no judging on Thanksgiving.

Ditch the dinner rolls and give these pumpkin cornbread muffins a shot! The perfect companion to your dinner table or holiday meal. Warm cornbread muffins slathered in butter are the way to go!
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Pumpkin Cornbread Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These pumpkin cornbread muffins are the perfect companion to your Thanksgiving meal. Instead of making dinner rolls, you should make these!

Servings: 12 muffins
Ingredients
  • 1 1/4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon pumpkin pie spice
  • Pinch salt
  • 1/4 cup + 2 tablespoons maple syrup
  • 3 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
For the maple butter
  • 6 tablespoons unsalted butter, room temperature
  • 2 tablespoons maple syrup
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and place a 12-cup regular muffin pan into the oven.

  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and salt.

  3. In a medium bowl, whisk together maple syrup, eggs, pumpkin puree, vegetable oil, vanilla extract, and milk.

  4. Make a well in the dry ingredients and then pour the liquid mixture into the center. Using a spatula, gently start folding the dry ingredients with the wet until a dough formed.

  5. Remove the muffin pan from the oven and carefully place 1/4 teaspoon of unsalted butter into each of the muffin cups. Carefully swirl around so it coats the entire cup or use a pastry brush to brush the entire cup with the melted butter.

  6. Using a large cookie scoop or ice cream scoop, divide the batter evenly amongst the cups, filling 3/4 of the cup full.

  7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let sit for 5 minutes then remove muffins from muffin pan and place on a wire rack to cool completely.

  9. While the muffins are cooling, stir together the ingredients for the maple butter in a small bowl then use when serving the muffins.

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Posted on November 21, 2016

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  1. Jenny Flake
    11/21/2016 at 8:24 am

    These are beautiful Julie!!

  2. Kevin @ Closet Cooking
    11/21/2016 at 9:50 am

    Love the sound of pumpkin in cornbread!

  3. Heather Christo
    11/21/2016 at 10:25 am

    I love these!!! great adding pumpkin to the cornbread!

  4. Maria
    11/21/2016 at 10:27 am

    Muffins are a holiday must, and these look great!

  5. Naomi
    11/21/2016 at 11:59 am

    I’m so sorry to hear about Jason’s grandmothers passing (and of course all the shuffling around you will need to do). On an up note these muffins looks so good!

  6. lachiah
    11/21/2016 at 4:16 pm

    Condolences to you, Jason, and his family. Losing a loved one close to a holiday like Thanksgiving is especially tough. I hope you all are able have a nice meal in spite of the circumstances.

    • Julie
      11/21/2016 at 9:18 pm

      Thank you so much for your thoughts <3

  7. Marla Meridith
    11/21/2016 at 11:15 pm

    These muffins looks irresistible!

  8. Shannon
    08/27/2017 at 9:01 pm

    In the pictures you posted, there is clearly a glaze on the muffins but there is no mention of it in the recipe. Also, 20 mins was a bit too long in the oven.

    • Julie
      08/28/2017 at 7:14 am

      That’s the maple butter that I mentioned in the recipe..”use when serving the muffins” — I put it on top of the muffins (which melted because the muffins were warm which is why you see the ‘glaze’) and I also put it on the muffins when I sliced them in half. Oven temperatures and heat definitely range so if you felt 20 minutes was a bit too long, please do adjust next time you make these! I give time based on how long it took me to cook my muffins in the oven. I guess it could be a range…15-20 minutes.

      • Shannon
        08/28/2017 at 8:06 am

        Great, thank you!

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