Pumpkin Cornbread Muffins

Esta entrada también está disponible en: Español

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.
Pumpkin Cornbread Muffins mamalatinatips.com

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!

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.

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

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.

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.

Cool down for 5 minutes.

Serve warm and enjoy!

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!

5 from 12 votes
Pumpkin Cornbread Muffics
Pumpkin Cornbread Muffins
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Breads, Side Dishes
Cuisine: American
Servings: 12 muffins
Author: Silvia
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
  1. Pre-heat oven to 400 degrees F.
  2. In a large bowl mix cornmeal, bread flour, baking power, salt and 3/4 cup of cheese blend.
  3. In a medium bowl whisk together milk, eggs, pumpkin puree and butter.
  4. Pour wet ingredients into dry ingredients. Gently fold until just combined, please don't over mix. Set aside.
  5. Grease baking sheet with cooking spray or butter.

  6. 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.
  7. Cool down for 5 minutes. Serve warm


24 thoughts on “Pumpkin Cornbread Muffins

  1. This is such a great idea! We love cornbread but it makes sense to make them in cornbread size so it doesn’t go to waste. These sound delicious and I’m sure my kids would love them. In the spring they do a colonial unit and have to bring “colonial” type lunch to school, and I think these and an apple would be perfect!

  2. These looked so good. I usual do not fool with pumpkin, but with the other ingredients, I will give it a try. Or these would be great to have on hand, when friends stop by and want to munch on something. Love it!

  3. I love pumpkin flavored everything at this time of year. Cornbread is a great side to soups and chili. I think these would be great paired with a soup or chili. I plan to make these this fall and winter. They look so good!

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