Pumpkin Cornbread Muffics
Print Recipe
5 from 12 votes

Pumpkin Cornbread Muffins

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breads, Side Dishes
Cuisine: American
Servings: 12 muffins
Author: Silvia


  • 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


  • 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