Pumpkin Corn Muffins
Infused with the cozy flavors of fall, these Pumpkin Corn Muffins are the perfect blend of sweet and savory, making them an irresistible treat for any occasion. Combining the earthy warmth of pure pumpkin purée with the hearty texture of yellow cornmeal, this recipe delivers a moist, tender muffin with just the right amount of sweetness. Aromatic spices like cinnamon, nutmeg, and ginger elevate the flavor while a touch of vanilla adds a comforting depth. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or as a side for soups and stews. Serve them warm with a pat of butter or a drizzle of honey for a delightful seasonal indulgence! Perfect for cozy gatherings or a quick snack, these muffins will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup pure pumpkin purée
- 0.5 cup whole milk
- 0.25 cup unsalted butter, melted
- 1 unit large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate medium bowl, whisk together the pumpkin purée, milk, melted butter, egg, and vanilla extract until the mixture is smooth and uniform.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with butter or a drizzle of honey.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 116.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
