Honey Pumpkin Cornbread Muffins

Why You’ll Love This Recipe

These Honey Pumpkin Cornbread Muffins bring together the best of both worlds: the earthy, comforting flavor of pumpkin and the sweetness of honey, all wrapped up in a fluffy, cornbread texture. They’re incredibly easy to make, taking only 5 minutes of prep time and just 15 minutes to bake. The balance of savory and sweet makes them a versatile choice—whether you’re serving them for breakfast, as a side dish at dinner, or even enjoying them as an afternoon snack.

The combination of cornmeal and flour gives the muffins a delightful texture, while the pumpkin puree ensures they stay moist and tender. The added honey granules provide a touch of sweetness that perfectly complements the slight earthiness of the pumpkin.

Ingredients

• 1 cup cornmeal

• 3 cups all-purpose flour

• 1 ⅓ cups Honey Granules

• 2 tablespoons baking powder

• 1 teaspoon salt

• ⅔ cup pumpkin puree

• ¼ cup unsalted butter, melted

• 2 eggs, beaten

• 2 ½ cups whole milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin.

2. In a large mixing bowl, combine the cornmeal, flour, honey granules, baking powder, and salt.

3. In a separate bowl, mix together the pumpkin puree, melted butter, beaten eggs, and milk.

4. Pour the wet ingredients into the dry ingredients and stir just until moistened.

5. Fill each muffin cup about 2/3 full with the batter.

6. Bake at 400°F for 15 minutes or until the muffins are golden brown on top.

7. Remove from the oven and let cool slightly before serving. Serve warm with butter or honey, or enjoy them plain.

Servings and Timing

• Servings: Makes 24 muffins

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Add-ins: You can mix in chocolate chips, chopped nuts (like pecans or walnuts), or dried fruits like cranberries or raisins for extra flavor and texture.

• Spices: Add a pinch of cinnamon, nutmeg, or ginger to give your muffins a spiced kick that pairs perfectly with pumpkin.

• Vegan version: Substitute the eggs with flax eggs and use a dairy-free butter and milk alternative for a vegan-friendly version.

Storage/Reheating

Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for about 15-20 seconds or warm in the oven at 350°F for 5-7 minutes until heated through.

FAQs

How can I make these muffins less sweet?

If you prefer a less sweet muffin, reduce the amount of honey granules by ¼ cup or replace them with a less sweet alternative.

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure to use plain pumpkin puree, not pumpkin pie filling.

Can I use a different type of flour?

You can substitute whole wheat flour for a healthier option, but note that it may change the texture and flavor slightly. A 50/50 blend of all-purpose and whole wheat flour can also be used.

Can I make mini muffins instead of regular-sized muffins?

Yes, if you make mini muffins, reduce the baking time to about 10-12 minutes, or until a toothpick comes out clean.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to check that the baking powder is gluten-free as well.

Can I freeze these muffins?

Yes, you can freeze these muffins. Once cooled, wrap them individually in plastic wrap or store them in a zip-top freezer bag for up to 3 months.

Can I add nuts or fruits to the batter?

Yes, adding nuts such as walnuts or pecans or dried fruits like cranberries or raisins can add flavor and texture to these muffins.

How do I know when the muffins are done baking?

The muffins should be golden brown on top and a toothpick inserted into the center should come out clean. If it comes out with batter, bake for an additional 1-2 minutes.

How can I make these muffins lighter and fluffier?

For lighter muffins, make sure not to over-mix the batter. Stir just until moistened and avoid beating the mixture too much, as that can lead to denser muffins.

Can I use a different sweetener besides honey granules?

Yes, you can use regular honey, maple syrup, or even brown sugar, but keep in mind that it may slightly alter the texture and flavor.

Conclusion

These Honey Pumpkin Cornbread Muffins are a delightful combination of sweet and savory, offering a comforting and flavorful treat that’s perfect for any occasion. Whether you’re making them for breakfast, as a side dish, or just because you’re craving something delicious, these muffins are sure to become a new favorite in your recipe collection.