Pumpkin Cornbread Muffins

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These pumpkin cornbread muffins feature autumn flavors, and they are perfect for Thanksgiving or Christmas dinner. Also delicious with a cup of soup. Learn how to make them with this easy recipe.

Pumpkin Cornbread Muffins on a wooden table next to a small pumpkin

Thanks to the National Frozen & Refrigerated Foods Association (NFRA) for making these Pumpkin Cornbread Muffins possible. My comments, opinions and my love of Fall flavors are my own!

The holidays are almost here, a time when we hope to spend quality time with friends and family. Fall flavors are all around us, cranberries, pumpkins, sweet potatoes, squash, ginger, apples, pears, maple, turkey, and more.

It’s during these times I like to pay special attention to making sure I have my fridge and freezer stocked up with the right foods for preparing both comforting menus to enjoy with my loved ones, as well as quick, tasty treats for guests.

I like to concentrate on real, simple, fresh ingredients that can fit into a well-balanced lifestyle. Ingredients that are not only nutritious but taste delicious and leave everyone feeling satisfied.

Foods just like the wholesome ingredients in these Pumpkin Cornbread Muffins, made with farm-grown cornmeal and pumpkin along with classic farm to table stars from the dairy aisle like milk, eggs and cheese.

A tower of pumpkin muffins next to thyme sprigs and small pumpkin

Cornbread muffins here take on a new dimension with the addition of pumpkin and cheese. They work great for snacks, appetizers or paired with your favorite soup or chili.

Pumpkin Cornbread Muffins

Prep 10 minutes

Start to finish: 45 minutes

12 muffins

Ingredients

ingredients to make muffins, a carton of egg-land's best eggs, Borden cheese and a carton of Horizon organic low fat milk

You will also need

  • 1 cupcake baking sheet
  • Cooking spray or butter to grease baking sheets

Instructions

Pre-heat oven to 400 degrees F.

In a large bowl mix cornmeal, bread flour, baking powder, salt and 3/4 cup of cheese blend.

In a medium bowl whisk together milk, eggs, pumpkin puree and butter.

Pour wet ingredients into dry ingredients. Gently fold until just combined, please don’t over mix. Set aside.

Grease baking sheet with cooking spray or butter.

Divide batter evenly among the 12 cups of the muffin mold.

Batter inside cupcake pan

Sprinkle the rest of the cheese on top and bake for 15-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins.

Sprinkling cheese on top of pumpkin batter

Cool down for 5 minutes.

Pumpkin cornbread muffins after baking still in cupcake pan

Serve warm and enjoy!

A tower of cornbread muffins next to a small pumpkin

I invite you to take a stroll down the frozen food and dairy aisles of your favorite supermarket to find inspiration for creating fun, rich and delicious meals this Fall. Be sure to come back and share your new creations with us.

And for even more inspiration, be sure to check out the delicious ideas from NFRA at www.EasyHomeMeals.com, as well as our “Cool Food Panel” board on Pinterest!

Pumpkin Cornbread Muffics
5 from 12 votes

Pumpkin Cornbread Muffins

These pumpkin cornbread muffins feature autumn flavors, and they are perfect for Thanksgiving or Christmas dinner. Also delicious with a cup of soup. Learn how to make them with this easy recipe.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12 muffins
Calories: 173kcal

Ingredients

  • 1 cup cornmeal
  • 1 cup bread flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • The leaves of 3 fresh thyme sprigs
  • 1 cup Borden Four Cheese Mexican Blend divided
  • 1 cup Horizon Organic Low-Fat Milk
  • 2 Egg-land’s Best eggs
  • 1 cup pumpkin puree
  • 3 tablespoons butter melted

You will also need

  • 1 cupcake baking sheet
  • Cooking spray or butter to grease baking sheets

Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix cornmeal, bread flour, baking power, salt and 3/4 cup of cheese blend.
  • In a medium bowl whisk together milk, eggs, pumpkin puree and butter.
  • Pour wet ingredients into dry ingredients. Gently fold until just combined, please don’t over mix. Set aside.
  • Grease baking sheet with cooking spray or butter.
  • Divide batter evenly among the 12 cups of the muffin mold and bake for 15-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins.
  • Cool down for 5 minutes. Serve warm

Nutrition

Nutrition Facts
Pumpkin Cornbread Muffins
Amount Per Serving
Calories 173 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 45mg15%
Sodium 411mg18%
Potassium 144mg4%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 3405IU68%
Vitamin C 1mg1%
Calcium 158mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breads, Side Dishes
Cuisine: American
Author: Silvia

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24 Comments
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Mommy Sigrid

Would love to make these. My daughters love the corn muffins at Kenny’s. this could do the trick.

blair villanueva

Wow this is a great way to use pumpkin! Perfect for this fall season, and love muffins + coffee 😀

David Elliott

I think I am going to have to do this for Thanksgiving. I always love trying something new every year. This is going to be my new thing this year.

Devyani Ray

LOVE anything pumpkin! Will try this.

K.A. Wypych

What a great combination, pumpkin and cornbread! These look delicious. Thanks for sharing the recipe.

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