These homemade Pumpkin Cornbread Muffins are perfectly moist and tender with a hint of sweetness from maple syrup. Perfect for serving with chili, soups, or as a Thanksgiving side dish!

If you love cornbread but want to take it to the next level, this is the recipe for you!

The Best Pumpkin Cornbread Muffins

Ever since I was a kid, I have been obsessed with cornbread muffins. Back in the day, we would order KFC some nights as a special treat and before there were biscuits, there were cornbread muffins.

I would slather those warm little muffins with butter and honey and there was just truly nothing better. I love a classic cornbread recipe, but this fall version is so good!

The pumpkin makes the cornbread muffins extra moist and they get a kiss of rich sweetness from real deal maple syrup. You can serve these pumpkin cornbread muffins with chili, soup, or as a side dish on your Thanksgiving table.

As much as I love a fluffy dinner roll, pumpkin cornbread muffins are just extra-special!

How to Make Pumpkin Cornbread Muffins

I recommend using a high-quality non-stick metal muffin pan for this recipe so that you get the golden brown edges.

Tools Needed

• Mixing Bowls
• Whisk
• Muffin Pan
• Measuring Cups
• Cookie Scoop

Ingredients & Substitutions

• Cornmeal. Look for yellow cornmeal that is not stone ground. You want something on the finer side as coarse ground cornmeal will make the muffins too gritty.
• Flour. Classic all-purpose flour is the way to go here.
• Sugar. Granulated sugar is best, but you could swap in brown sugar if needed.
• Pumpkin puree. Not all pumpkin purees are created equal! Some have too much liquid which is why I like the Libby’s brand pumpkin puree.
• Eggs. Eggs help bind the cornbread muffins and keep them moist.
• Milk. I recommend whole milk here.
• Maple syrup. Use pure maple syrup here, not pancake syrup.

The Process

1. Mix the dry ingredients. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
2. Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, and milk until smooth and well-mixed.
3. Fold the wet ingredients into the dry. Pour the wet ingredients into the dry ingredients and fold together until just combined. Fold in the melted butter until the batter is smooth. Cover with plastic wrap and let the batter rest at room temperature for 30 min.
4. Bake. Use a cookie scoop to evenly distribute the batter into the prepared muffin pan. Bake for 20-25 minutes or until the muffins are set and starting to turn golden brown at the edges. Let the muffins cool in the pan for 10-15 minutes before serving.

Recipe Tips & Tricks

This recipe truly couldn’t be easier to make! Here are all my best tips for making perfect pumpkin cornbread muffins:

Look for finer ground cornmeal. Using coarse ground cornmeal will result in really gritty muffins. I use the brand Pioneer.

Use room temperature ingredients. Room temperature ingredients blend and emulsify together more easily.

Let the batter rest. Instead of baking the cornbread muffins right away, let the batter rest for 15-20 minutes. This helps the cornmeal hydrate and results in a more moist and tender muffin with a nice domed top.

Use a cookie scoop. This helps you evenly portion the batter into the muffin tin so that the pumpkin cornbread muffins don’t bake at different rates.

Don’t over-bake. Keep an eye on the cornbread as it bakes! You should only bake it just until a toothpick inserted in the middle comes out clean and the top is golden brown.

Storage Instructions

If you have leftover pumpkin cornbread muffins, they’re very easy to store!

Store them in an airtight container or ziplock bag on the counter for up to 3 days. If you plan to store for longer, store in the fridge for up to 1 week.

I recommend rewarming the cornbread in the microwave or a toaster oven before serving.

Pumpkin Cornbread Muffins FAQS

Should I use a muffin liner?

I personally choose not to! I love the golden brown edges that you get when you bake them directly in the muffin tin. Just make sure to grease your muffin pan really well.

Can I bake this in a skillet or cake pan?

Yes! You could bake this in a 10 inch cast iron skillet or 9-inch baking pan. You may have to adjust the baking time, so plan accordingly.

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These homemade Pumpkin Cornbread Muffins are 1000x better than boxed mix. They’re moist and tender and the perfect side dish for so many things! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Quick Bread Recipes to Try

Sage & Gruyere Biscuits
Skillet Cornbread
Cheddar Chive Biscuits
Pumpkin Bread with Streusel

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