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Pumpkin Cornbread Muffins

Pumpkin cornbread muffins made with pumpkin puree for a tender, golden crumb. Easy mix-and-bake method with a honey butter brushed on while warm for a glossy finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 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
  • 0.33 cup unsalted butter melted
  • 2 tbsp honey
Honey butter
  • 3 tbsp softened butter
  • 2 tbsp honey for honey butter

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400°F and line or grease a 12-cup muffin tin. Look for a fully heated oven before baking.
Mix the dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a bowl. Mix until the spices and leavening are evenly distributed with no streaks.
Mix the wet ingredients
  1. Whisk pumpkin puree, eggs, whole milk, melted unsalted butter, and honey until smooth. Stop when the mixture looks uniform and glossy.
Combine and fill the muffin cups
  1. Fold the wet mixture into the dry mixture until just combined. The batter should look slightly lumpy—avoid overmixing.
  2. Divide the batter into the muffin cups, filling each about the same level. Use a visual check to keep portions even for consistent domes.
Bake
  1. Bake for 18-20 minutes at 400°F until golden on top. The muffins should spring back lightly when touched.
Make and apply honey butter
  1. Whip softened butter and honey until creamy for honey butter. Aim for a spreadable, pale-golden texture.
  2. Brush the warm muffin tops with honey butter right after baking. You should see a light sheen as it melts into the crust.

Notes

For tender muffins, fold just until no dry flour remains—overmixing can make them tough. Store leftovers covered at room temperature for 1-2 days or in the refrigerator for up to 5 days. Freezing is yes: wrap cooled muffins and freeze up to 2 months; rewarm in a 300°F oven for 8-10 minutes. For a dairy-light option, swap whole milk with unsweetened oat milk and use a plant-based butter blend for the melted butter and honey butter.