Description
Sweet and savory homemade pumpkin cornbread muffins. These moist and flavorful muffins are perfect alongside cozy soups and stews or on a holiday table. Gluten-free friendly.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup (packed) light brown sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375℉. Lightly grease a 12-cup muffin tin with butter or cooking spray or line with paper muffin cups. Set aside.
- In a medium mixing bowl, sift together the cornmeal, flour, baking powder, baking soda, salt and spices. Set aside.
- In another large mixing bowl, whisk together the eggs, oil, and pumpkin puree until well-combined.
- Stir in the brown sugar and vanilla, mixing well. Gently fold the dry ingredients into the pumpkin mixture until just combined. Be careful not to over-mix.
- Use a cookie scoop to divide the batter evenly between the muffin cups.
- Bake for 15-18 minutes, until the tops are rounded and golden and a cake tester inserted into the middle comes out clean.
- Remove from the oven and let rest in the muffin tin for 5 minutes before cooling completely on a baking rack. Serve warm or at room-temperature. Enjoy!!
Notes
- You could easily swap in your favorite winter squash or pureed sweet potato in place of the pumpkin, adjusting the sweetness as needed.
- As with most pumpkin (or banana) baked goods, the pumpkin flavor will intensify over time.