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Last Updated on November 20, 2019 by Ellen Christian
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.
Pumpkin Cornbread Muffin Recipe
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.
Is this recipe like pumpkin muffins?
This pumpkin cornbread muffin recipe is more like cornbread than it is pumpkin muffins. It’s not sweet like you would expect a pumpkin muffin to be. I would have it as a side dish with a bowl of beef stew rather than as a dessert. If you want a sweeter pumpkin muffin recipe, you can try this one.
Healthy cornbread muffins
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. Plus, pumpkin pie filling is much higher in sugar.
Because this pumpkin cornbread muffin recipe uses pumpkin instead of more oil, it’s a great choice for those that are looking for healthy cornbread muffins. This recipe uses only 1/4 cup of oil. And, the added cornmeal makes it higher in fiber.
How should I store a pumpkin?
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.
Buttermilk cornbread muffins
If you enjoy the taste of buttermilk, you can turn this pumpkin cornbread muffin recipe into a buttermilk cornbread muffin by simply replacing the milk with buttermilk. It’s a simple substitution that will change the taste of these muffins slightly.
Pumpkin cornbread using Jiffy
I know that a lot of people see the word cornbread and think of Jiffy mixes. Jiffy mixes are actually a blend of flour, cornmeal, and other ingredients. If you want to make pumpkin cornbread using Jiffy, you will need a different recipe. It’s not a one to one substitution. This recipe is fairly simple and will work if that’s what you have on hand.
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.
More muffin recipes
If you love muffins, why not try a few of these muffin recipes. Muffins are great for breakfast, an afternoon snack or dessert.
- Sleepytime banana oatmeal muffins
- Easy maple sugar muffins
- Gluten-free apfelkuchen muffins
- Applesauce spice muffins
- Banana blueberry muffins
- Blueberry muffins
More pumpkin recipes
If you love pumpkin, check out a few more of my pumpkin recipes. They’d be great for the holidays.
- 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
- Preheat the oven to 375F.
- Mix the flour, cornmeal, sugar, baking powder and salt in a bowl.
- In a separate bowl, mix the pumpkin, eggs, milk and olive oil.
- Add the wet ingredients to the dry ingredients and mix.
- Spoon into muffin tins.
- Bake for 30 minutes or until tops are golden brown and knife inserted in center comes out clean.
Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 280mgCarbohydrates: 26gFiber: 2gSugar: 5gProtein: 4g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.