Julia's Simply Southern: Pumpkin Cornbread Muffins >

Tuesday, October 4, 2016

Pumpkin Cornbread Muffins


  • 2 c Self-Rising Corn Meal
  • 1 c Self-Rising Flour
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1/2 c Light Brown Sugar, packed
  • 1 1/2 c Milk
  • 1 c Pumpkin Puree, I used homemade (can use canned)
  • 3 Eggs, lightly beaten
  • 1/4 c Butter, melted (1/2 stick)
Preheat oven to 400 degrees.

In a mixing bowl, combine corn meal, flour, pumpkin spice, salt, and brown sugar. Add milk and mix well.

Add pumpkin puree, eggs and combine with other ingredients.

Last add the melted butter and stir together with the batter.

Spray a muffin tin and fill 3/4 to the top.

Bake for 15 minutes.

Makes 24 muffins.

Serving Suggestion: Although these are great just as they are, try them with a pat of fresh butter, a smear of apple butter, or my personal favorite - drizzled in honey.


  1. This sounds like perfect comfort food for fall or anytime of the year! :)

  2. Congratulations!
    Your recipe is featured on Full Plate Thursday today and it has been pinned to our Full Plate Thursday Features Board! Hope you have a great week and enjoy your new Red Plate!
    Miz Helen

  3. What a great idea - pumpkin and cornbread! Love it!

  4. I love the richness pumpkin gives cornbread, so good with a bowl of chili.

  5. Looks yummy! Thanks for sharing at the Friday Frenzy Link Party! PINNED!

  6. I never thought about making Pumpkin Cornbread Muffins! But they look so good! Do you serve them just as you would regular cornbread with meals or breakfast?

    1. Maribeth
      You could certainly serve them as you would cornbread. They make a perfect compliment to savory dishes. You can also dress them up a bit to enhance the sweetness and make them a treat.


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