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Easy and Fluffy Pumpkin Cornbread Muffins with Pumpkin Spice Recipe

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4.3 from 54 reviews

Easy and fluffy Pumpkin Cornbread Muffins infused with warm pumpkin spice, perfect as a cozy side dish for Thanksgiving or served alongside hearty chili.

  • Total Time: 35 minutes
  • Yield: 22 muffins

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 2 cups cornmeal
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 2 teaspoons baking powder

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 ½ cups buttermilk
  • 14 oz condensed milk
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 3 oz butter, softened

Instructions

  1. Prepare cornmeal mixture: In a bowl, mix the buttermilk and cornmeal together and let it sit for 10 minutes to allow the cornmeal to absorb the liquid and soften.
  2. Preheat oven: Preheat your oven to 350°F (175°C) and spray non-stick spray on your muffin trays to prevent sticking.
  3. Cream butter and eggs: In another bowl, cream the softened butter until very soft and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Add condensed milk and vanilla: Mix in the condensed milk followed by the vanilla extract, ensuring everything is combined evenly.
  5. Combine mixtures: Add the cornmeal and buttermilk mixture to the wet ingredients and mix.
  6. Add dry ingredients: Sift together the flour, baking powder, pumpkin spice, and cinnamon and then add to the bowl. Mix until just combined, being careful not to overmix to keep the muffins tender.
  7. Fold in pumpkin puree: Gently fold in the pumpkin puree to the batter until evenly distributed.
  8. Fill muffin tins & bake: Divide the batter evenly into the prepared muffin tins. Optionally, sprinkle a little cinnamon or pumpkin spice on top for a subtly darker, flavored crust. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

  • Letting the cornmeal soak in the buttermilk improves texture and flavor.
  • Do not overmix the batter to keep muffins light and fluffy.
  • For extra flavor, sprinkle a dash of cinnamon or pumpkin spice on top before baking.
  • Check muffins at 15 minutes to avoid overbaking; ovens vary.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/easy-and-fluffy-pumpkin-cornbread-muffins-with-pumpkin-spice-recipe/