Pumpkin Cornbread and Cornbread Muffins

NancyC | nancy-c.com
by NancyC | nancy-c.com
12 Servings
40 min

If you like cornbread, this Pumpkin Cornbread and Cornbread Muffins recipe is great for the fall season! You can either make an 8 x 8″ pan of cornbread or 12 nicely rounded-top cornbread muffins. Both taste great warm out of the oven, spread with some butter and drizzled with some honey!

The batter has some pumpkin puree, of course, to give it nice pumpkin flavor. I also added a little plain Greek yogurt to make the cornbread a little moist, and a little honey, cinnamon, and nutmeg to give it a hint of sweetness and autumn spice flavor.

Enjoy this cornbread all autumn long and during the holidays with a nice hot cup of coffee or tea! It's a great way to start off your day or take some time for an afternoon snack! :)

Pumpkin Cornbread and Cornbread Muffins
Recipe details
  • 12  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 1 cup all-purpose unbleached flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup light brown sugar, packed
  • 1 cup yellow cornmeal
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup plain Greek yogurt
  • 1/4 cup canola oil (or substitute light olive oil)
  • 1 Tablespoon molasses
  • 1/2 Tablespoon honey
Instructions
Preheat oven to 375˚F. Grease an 8 × 8″ baking pan or line a 12-cup muffin pan with paper liners.
In a medium bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal; after blending ingredients well, set aside.
In a large bowl, beat eggs, then stir in the pumpkin puree, yogurt, canola oil, molasses, and honey.
Stir the wet ingredients into the dry ingredients just until combined. Pour batter into the greased 8 × 8″ baking pan, smoothing the top, OR spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).
Bake CORNBREAD (in 8 × 8″ pan) at 375˚F for 22 to 25 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake the cornbread, or it will be dry).
Bake CORNBREAD MUFFINS at 375˚F for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be dry).
NancyC | nancy-c.com
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Salmon Dip Stuffed Avocados
@uncomplicatedchef @uncomplicatedchef
Boxed Cake Mix Cookie Crinkles Recipe
Laura Kelly Designs Laura Kelly Designs
The Secret Ingredient for the Best Deviled Eggs
Sunny Side Design Sunny Side Design
Pumpkin Cornbread With Jalapeño Maple Butter
Sav | Lagom Eats Sav | Lagom Eats
Pumpkin Spice Cornbread
NancyC | nancy-c.com NancyC | nancy-c.com
Jalapeo Cornbread Muffins (Gluten Free)
The Yummy Bowl The Yummy Bowl
(Blueberry Cheddar Bacon) Honey Cornbread Muffins
Becky at The Bake Dept Becky at The Bake Dept
Walking Taco Casserole With Fritos
Midwestern HomeLife Midwestern HomeLife
Beautiful 9 Strand Challah That Will Look Absolutely Stunning but Easy
Berta Lily Berta Lily
Peasant Bread
All Within the Home All Within the Home
How to Make Box Brownies Better
Katelyn | Sugary Logic Katelyn | Sugary Logic
Beef Enchilada Casserole Recipe, 5Ingredient Simple
Glenda Glenda
Elderberry Tea Recipe
Everything Pretty Everything Pretty
Ice Cream Bread
Meeghan Aimone Meeghan Aimone
Million Dollar Spaghetti Recipe
Debi Murray Debi Murray
Low-Carb/Keto Pizza Cups
The Black Cat Kitchen The Black Cat Kitchen
Lemon Banana Cobbler
@uncomplicatedchef @uncomplicatedchef
Homemade Potato Soup
Gathered In The Kitchen Gathered In The Kitchen
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.