Pumpkin Cornbread Muffin Recipe Using Pumpkin Puree

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Most people probably hear the word muffins and think of a sweet treat for breakfast.  This Pumpkin Cornbread Muffin Recipe is more savory than sweet and is the perfect side dish instead of potatoes or rice.  If you’re like me, after Halloween is over, you cut up your pumpkin, puree it and put it in the freezer.  I use some of the pumpkin puree for pumpkin pie for Thanksgiving but I always have extra pumpkin puree after I’m tired of pumpkin pie.  This recipe is another way to use up pumpkin puree without making dessert. This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

 Pumpkin Cornbread Muffin Recipe

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Pumpkin Cornbread Muffin Recipe

I use pumpkin puree from a pumpkin I buy locally at our farmer’s market.  When I cannot buy pumpkins locally, I buy a can of organic canned pumpkin at our food coop. Do NOT get the pumpkin pie filling for this recipe. Pumpkin Pie Filling is not the same as Canned Pumpkin and they are not generally interchangeable.

Historically, pumpkins were eaten in the autumn and throughout the winter because they keep well in storage in root cellars. When the gardens stopped producing fresh vegetables and the ground was covered with snow, people turned to produce that they had canned or set in the root cellar.  Pumpkins should be harvested before the frost.  When you pick a pumpkin, make sure that you leave about an inch worth of the stem attached to the pumpkin. If the weather allows, leave the pumpkin in the garden once it has been picked for about ten days. This allows the pumpkin to cure.  After it has cured, relocate the pumpkin to a cool, dry area of your root cellar.  Stored this way, the pumpkin should last for about five months.  If you do not have a root cellar, you can simply cook, puree and freeze the pumpkin to use throughout the winter.

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Pumpkin Cornbread Muffin Recipe
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Ingredients

  • 1 can pumpkin puree (1 3/4 cups)
  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 1 cup organic cornmeal
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup milk
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 375F.
  2. Mix the flour, cornmeal, sugar, baking powder and salt in a bowl.
  3. In a separate bowl, mix the pumpkin, eggs, milk and olive oil.
  4. Add the wet ingredients to the dry ingredients and mix.
  5. Spoon into muffin tins.
  6. Bake for 30 minutes or until tops are golden brown and knife inserted in center comes out clean.
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https://confessionsofanover-workedmom.com/pumpkin-cornbread-muffin-recipe/

Pumpkin Cornbread Muffin Recipe

Serving tips:

This is not a sweet cornbread muffin.  For those of you that prefer sweet cornbread instead of savory cornbread, you can add a tablespoon more of white or brown sugar in with the dry ingredients. It still will not be super sweet but with the pumpkin will give it more of a sweet than a savory taste.   We often make these with meatloaf or a roast.  Serve this pumpkin cornbread muffin recipe warm with butter on them. If you want to offer them for breakfast, drizzle honey over them while they are warm.


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Comments

  1. I just bought 10 cans of organic pumpkin since it was on sale for $1! Glad I found this!
  2. Tracie Trump says
    Love to make these for brunch soon
  3. Mippy/Sabrina says
    Yum! this looks tasty! :)
  4. Nancy Lustri (StyleDecor) says
    I have a can of pumpkin puree and didn't know what to do with it...I have all the other ingredients so if I'm feeling ambitious this afternoon, I'll have to give it a try! :)
  5. Yum, I love anything pumpkin. This is a great idea!!
  6. These would be a tasty start to the day :) Will be making them soon.
  7. I would definitely like to try to make these for breakfast. They look so good. Thanks so much for the recipe.
  8. This looks so delicious! YUM!!
  9. looks DELICIOUS. and i didnt know we were supposed to CURE the pumpkins!! OOPS.  
  10. Looks yummy. Thanks for clarifying that it's not a sweet muffin as I would probably have assumed it was. this sounds like an interesting accompaniment for dinner instead of Yorkshire Pudding cups.
  11. That sounds really good. I never thought to add pumpkin to cornbread.
  12. How much sugar?  It's not listed in the ingredients :)

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