These easy Pumpkin Cornbread Muffins are perfectly moist and tender with a hint of sweetness from the 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!
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This Is the Fall Version of My Favorite 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 extra moist and they get a kiss of rich sweetness from real deal maple syrup. You can serve these 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 (and way faster to make, to boot!).
Tools Needed
The Main Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- 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.
- Baking powder. This is the leavening agent that makes the cornbread muffins super fluffy.
- 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.
How to Make Maple-Infused Pumpkin Cornbread Muffins
Jenny’s Tip: I recommend using a high-quality non-stick metal muffin pan for this recipe so that you get the golden brown edges.
- Whisk together the batter. To ensure the baking powder is evenly distributed and prevent the flour from being overworked, you always want to whisk together the dry and wet ingredients in separate bowls. And to prevent lumps, fold the wet ingredients into the dry (not the other way around!).
- Cover with plastic wrap and let the batter rest at room temperature. Instead of baking the cornbread muffins right away, let the batter rest for 30 minutes. This helps the cornmeal hydrate and results in a more moist and tender muffin with a nice domed top.
- Divide between muffin cups. I like to use a cookie scoop for easy and even distribution of the batter. You could use liners here, but I personally choose not to because 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!
- Bake. The maple pumpkin cornbread muffins need to bake at 400ºF for 20 to 25 minutes. You’ll know they’re done when they’re set on top and starting to turn golden brown.
Don’t have a muffin pan? You can also bake the batter in a 10-inch cast iron skillet or 9-inch baking pan. You may have to adjust the baking time, so plan accordingly.
Jenny’s Tips for Fluffy 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.
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 pumpkin muffins as they bake! You should only bake it just until a toothpick inserted in the middle comes out clean and the top is golden brown.
Main Dishes to Serve With These Muffins
Cornbread and chili is a classic combination, but you can serve these hearty muffins with any number of fall and winter entrees.
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 Comforting Fall Bread Recipes
- Sage & Gruyere Biscuits
- Skillet Cornbread
- Cheddar Chive Biscuits
- Jalapeño Cheddar Cornbread
- Honey Pumpkin Dinner Rolls
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Maple Pumpkin Cornbread Muffin Recipe
Ingredients
- 1 1/4 cups yellow cornmeal (I use the brand Pioneer)
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup pure pumpkin puree (NOT pumpkin pie filling!)
- 2 eggs, room temperature
- 1/3 cup pure maple syrup
- 1/2 cup whole milk, room temperature
- 8 tablespoons salted butter, melted (1 stick)
Instructions
- Mix the dry ingredients. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, and milk until smooth and well-mixed.
- 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.
- Preheat an oven to 400ºF. Grease a 12-cup muffin pan with nonstick spray.
- 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.
Storage Instructions
- To store: Store leftover muffins 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.
Rate & Review This Recipe
Hey there, do you think I could use a box of jiffy mix and add the additional pumpkin and maple syrup?
I personally would not and would instead recommend following the recipe as written for best results.