**Pumpkin Cornbread Muffins**
**Total Time:** 35 minutes
**Prep Time:** 15 minutes
**Bake Time:** 20 minutes
**Servings:** 12 muffins
**Introduction**
These Pumpkin Cornbread Muffins are a terrific blend of savory and sweet, perfect for those cozy autumn mornings. A great festive side dish for your holiday meals, they’re sure to add a touch of autumn to your table.
**Why Make This Recipe**
These muffins are a fantastic way to celebrate the fall season with their rich, pumpkin flavor combined with the unique texture of cornbread. An easy and straightforward recipe that gives you flavorful, moist, and fluffy muffins every time.
**How to Make Pumpkin Cornbread Muffins**
**Ingredients:**
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 tsp pumpkin pie spice
– 1 cup canned pumpkin puree
– 1/2 cup milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 tsp vanilla extract
**Directions:**
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Whisk together the flour, cornmeal, sugar, baking powder, salt, and pumpkin pie spice in a large bowl.
3. Combine the pumpkin puree, milk, eggs, melted butter, and vanilla extract in another bowl.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
**How to Serve Pumpkin Cornbread Muffins**
Serve these muffins warm with a pat of butter or a drizzle of maple syrup. They make a delightful breakfast or a tasty addition to your autumn feast.
**How to Store Pumpkin Cornbread Muffins**
Store these muffins in an airtight container at room temperature. They will stay fresh for up to 3 days.
**Tips to Make Pumpkin Cornbread Muffins**
1. Do not overmix the batter to ensure your muffins come out fluffy and moist.
2. Use paper muffin liners to easily remove the muffins from the tin.
3. Adjust the amount of sugar depending on your sweetness preference.
**Variations**
Add in chopped nuts or dried fruits for an extra crunch.
**FAQs**
**1. Can I use fresh pumpkin instead of canned pumpkin puree?**
Yes, if you have fresh pumpkin, you can stew it until it’s soft and then puree it to use in this recipe.
**2. Can these muffins be frozen?**
Yes, these muffins freeze well. Just wrap them in foil or plastic wrap and place in a freezer bag. They can be frozen for up to 3 months.
**3. Can I use whole wheat flour instead of all-purpose flour?**
Yes, you can. However, bear in mind that using whole wheat flour can make the muffins a bit denser.