Description
These Pumpkin Cornbread Muffins are a delightful twist on traditional cornbread, blending the sweetness of pumpkin puree with warm pumpkin pie spices. Perfect for fall or any time you crave a comforting, moist muffin with a slightly sweet and spiced flavor. Ideal as a breakfast treat or a side for chili and soups.
Ingredients
Wet Ingredients
- ½ cup whole milk
- ½ cup pumpkin puree (120 grams)
- 1 tablespoon vinegar
- ½ cup unsalted butter (1 stick)
- ⅔ cup granulated sugar (130 grams)
- 2 large eggs
Dry Ingredients
- 1 cup yellow cornmeal (fine or medium) (156 grams)
- 1 cup all-purpose flour (120 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon pumpkin pie spice blend
- ¼ teaspoon salt
Instructions
- Preheat and Prep: Preheat your oven to 425°F. Prepare a 12-cup muffin tray by lining it with parchment paper liners or by greasing the cups with butter to prevent sticking.
- Mix Wet Base: In a bowl, combine the whole milk, pumpkin puree, and vinegar. Stir well and set aside to let the mixture slightly curdle, which enhances texture.
- Combine Dry Ingredients: In a separate bowl, mix the cornmeal, all-purpose flour, baking powder, baking soda, pumpkin pie spice blend, and salt thoroughly, ensuring these are evenly distributed.
- Melt Butter: Place a medium-large skillet or pot over medium heat and melt the butter until just fully melted. Remove from heat immediately to avoid browning.
- Add Sugar and Wet Mixture: Stir the granulated sugar into the melted butter with a metal whisk until smooth. Then whisk in the milk-pumpkin-vinegar mixture until fully incorporated.
- Add Eggs: Crack in the eggs and briskly whisk them into the wet mixture until the batter is smooth and homogenous.
- Combine All: Gradually add the dry cornmeal mixture into the wet ingredients, stirring gently until just a few lumps remain. The batter will be thick.
- Fill Muffin Tray: Portion the batter evenly into the prepared muffin tray. For a soft exterior, use parchment liners or lightly grease the muffin tin. Placing the muffin tin on a baking sheet will help prevent over-browning on the bottom.
- Bake: Place the muffin tray in the oven at 425°F and immediately reduce the temperature to 350°F without opening the door. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely. Enjoy warm or at room temperature.
Notes
- Using vinegar with milk creates a buttermilk substitute that tenderizes the muffins.
- Do not overmix the batter to keep muffins tender; a few lumps are okay.
- Reducing the oven temperature right after placing in the muffins helps achieve a nice rise and perfect texture.
- Storing muffins in an airtight container at room temperature keeps them fresh for 2-3 days.
- For added texture, consider folding in ½ cup of chopped nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
