Pumpkin Cornbread and Cornbread Muffins

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
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  • 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

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
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