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Pumpkin Cornbread Muffins

Pumpkin cornbread muffins with a tender crumb and golden, domed tops—made by whisking dry and wet mixtures, then folding until just combined. Warm honey butter brushed over the tops adds a glossy finish and sweet-salty flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333333333 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.75 cup whole milk
  • 0.3333333333 cup unsalted butter, melted
  • 2 tbsp honey
Honey butter
  • 3 tbsp softened butter
  • 2 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat oven to 400F and line or grease a 12-cup muffin tin.
Mix dry ingredients
  1. Whisk cornmeal, all-purpose flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, eggs, whole milk, melted butter, and honey until smooth and uniform.
Combine and portion
  1. Fold wet into dry until just combined, then divide the batter evenly among muffin cups.
Bake
  1. Bake 18-20 minutes at 400F until the muffins are golden on top.
Finish with honey butter
  1. Whisk softened butter and honey until whipped, then brush the warm muffin tops with honey butter while they are hot.

Notes

Pro tip: Fold the batter only until you no longer see dry streaks to keep the muffins tender. Store airtight at room temperature up to 2 days or refrigerate up to 4 days; rewarm briefly in the oven. Freezing: yes, freeze cooled muffins up to 2 months and thaw/reheat. For a dairy-light swap, use melted plant-butter and unsweetened oat milk in the same quantities.