Use traditional pumpkin pie spices to create a moist and delicious variation of a classic cornbread dish. This recipe for pumpkin spice cornbread makes either 24, two-inch diameter, mini muffins, or 12 full-size muffins.
Leftover pumpkin spice cornbread muffins can be stored in an airtight container for a few days. Slice leftover pumpkin muffins in half, then toast them in a toaster oven, to reheat.
Pumpkin Spice Cornbread Muffin Serving Suggestions
Serve the pumpkin cornbread muffins, hot out of the oven, along with lots of creamy butter or margarine. A bit of honey or maple syrup can be drizzled on top of the pumpkin cornbread muffins if desired. Or dust them with a bit of confectioners sugar before serving.
Pumpkin Spice Cornbread Muffin Recipe
Equipment
- Muffin pan
- Medium mixing bowl
- Large mixing bowl
- Whisk or electric mixer
- Spatula
- Pair of pot holders
- Wire rack (optional)
- Wire mesh sieve (optional)
Ingredients
- 2 cups cornmeal
- 2 tbsp masa harina
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 4 tbsp melted butter
- 3/4 cup canned pumpkin – plain or substitute with cooked pumpkin
- 1 cup buttermilk
- 8 oz sour cream
- 1 whole egg
- 1/3 cup confectioners sugar – optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Spray a 24 compartment mini muffin tin or 12 compartment regular muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the cornmeal, masa harina, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Set aside the bowl of dry ingredients.
- In a medium mixing bowl, add the melted butter, pumpkin, buttermilk, sour cream, and egg.
- Whisk the wet ingredients together until well blended.
- Stir the bowl filled with wet ingredients into the bowl of dry ingredients.
- Continue whisking the bater until smooth and creamy.
- Fill the muffin tray with the pumpkin cornbread batter.
- Bake the muffins for 20 to 25 minutes, or until they start to turn golden brown on top. Test with a toothpick to make sure the batter is cooked.
- Remove the pumpkin spice cornbread muffins from the oven, place on a wire rack, and let cool slightly before serving.
- If desired, prior to serving, use the wire mesh sieve to dust the top of the muffins with confectioner's sugar.
Notes
Pumpkin Spice Muffins Recipe Tips and Suggestions
1. Margarine or non-dairy butter spread can be used in place of the butter if desired. 2. Any combination of pumpkin pie spice can be used in this recipe, as long as the total amount used is 1/2 teaspoon. Choose from cinnamon, cloves, nutmeg, allspice, or ginger. 3. Masa harina is a dry ingredient used to make tamales and/or corn tortillas and is usually found in the Latin/ethnic food section of most grocery stores. If you’re having difficulty finding this ingredient, you can substitute 2 tablespoons of all-purpose or gluten-free flour. Â
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Take care,
Lynn Smythe
Founder and Chief Blogger
The Creative Cottage
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