Posted in appetizers/snacks, Baked goods, Baking, Bread, breakfast, Brunch, Desserts, Food, lunch box

Sweet Pumpkin Cornbread Muffins

Posted on by lmc

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A great sale on canned pumpkin has got me looking through my clippings and notebooks for recipes that include pumpkin purée. When I stumbled across this recipe for pumpkin corn bread muffins, I thought it might be the perfect recipe to revisit. Corn meal and pumpkin purée add an interesting texture to these moist muffins and this is another great recipe that packs well in the lunchbox. I often add a crunchy cinnamon topping to the recipe just before baking. This is completely optional but it adds sweetness and texture to the outside of the muffin making it taste more like a sweet bread. It also tastes great with a cup of tea or coffee when you’re looking for a quick breakfast item.

Sweet Pumpkin Corn Bread Muffins

1 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs, well beaten
1 cup canned unsweetened pumpkin purée
2 teaspoons vanilla
1/2 cup milk
1/2 cup packed brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter or margarine, softened
1 teaspoon cinnamon

Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, cornmeal, baking powder, baking soda, cinnamon and salt. In a small bowl, stir together the eggs, pumpkin, sugar, vanilla, milk and oil.
Make a well in the center of the dry ingredients and pour in the egg mixture. Stir until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups. To make topping, mix together brown sugar, flour, and cinnamon. Cut in butter with a fork. Sprinkle evenly over muffin tops. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

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20 thoughts on “Sweet Pumpkin Cornbread Muffins”

  4. Looks lovely! I made a few things recently with canned pumpkin purée for the first time, it’s really tasty!! And I think it helps to keep breads and cake style recipes moist 😊

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  7. Bother! I bodged a pumpkin muffin recipe today (blogged it this afternoon) and, for the ingredients I had in my cupboard, I should have just made yours instead, looks great!

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  9. Hi, Linda,
    HA – It is hard to pass up a pumpkin puree sale, isn’t it? 🙂 These muffins are so creative with the cornmeal element. The streusel sounds decadent and toothsome. I will definitely pin this to make soon for my kids. Oh, and it’s great that you specified unsweetened pumpkin puree. Groceries often put pumpkin pie mix next to the puree – and it can confuse shoppers. Have a nice Saturday – and thanks for sharing!
    Warmly,
    Shanna

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