Pumpkin Corn Muffins are the perfect mash-up of two amazing fall flavors in one extraordinarily moist and tasty muffin!
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Ever since I’ve gotten married, I’ve been baking a lot of muffins. My husband enjoys taking them for either breakfast or a mid-day snack, and they’re super easy, which means it’s a quick task for me to keep the freezer stocked for him. I freeze muffins in individual bags, so they can easily be microwaved for a quick meal on the go.
Naturally, I’ve been revisiting old favorites, such as these amazing blueberry muffins, peach crumb muffins, some healthy chocolate muffins, plus a few muffin recipes from my first cookbook, Something Sweet. But if you’re following here for a while, you’re probably not surprised that I don’t like to make recipes over and over again. I’m always looking for new ideas, new recipes, new ways to change things up. And when it comes to my muffin baking, to be honest, half the time I don’t know what I’m going to make, I just look in the pantry and wait for inspiration to strike.
Well, inspiration struck one day via a too-big can of pumpkin puree. I had bought it to make a different recipe (weirdly, I can’t remember now what it was!). They didn’t have the standard size can, so I bought a bigger one. After using about a cup of the puree, I wondered what to do with the remainder. “Maybe I’ll make muffins,” I thought to myself. And then, I’m not sure why, but cornmeal popped into my head. Sometimes, that’s just how my brain works. So I thought, “pumpkin corn muffins? That sounds good.”
Ironically, by the time I got around to making these, the opened can was open too long, and had to be chucked. But i went out and bought another can of pumpkin puree, and got baking. I’m thrilled with the results. Pumpkin and cornbread are both comfort food flavors, both work so well for thanksgiving, and both give such a great taste and texture to these muffins. I’m thrilled with how these came out, and I know you and your family will love them too!
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Scroll past the FAQ to get to the recipe.
Can I freeze these muffins?
Absolutely. I like to freeze muffins in individual ziplock bags, but as long as they are in an airtight container or bag, they’ll be fine. You can simply let them defrost, or you can warm them up in the oven or microwave. And of course, feel free to serve them warm, with a pat of melted butter because…..yum!
Can I double this recipe?
You sure can! I doubled this because, like I said, I always keep my freezer stocked with muffins. It worked really well when doubled!
Is this better made by hand or with an electric mixer?
Either one works. Personally, I find muffin batter very easy to mix by hand, so I do it that way. Mostly because I’m lazy about washing the bowl of my electric mixer. That being said, there’s no reason not to use one! I would use a paddle attachment, if you have one.
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend making that substitute in this recipe. Canned pumpkin pie filling has added sugar, plus extra flavors, that would render these muffins too sweet. For best results, use 100% pure pumpkin puree in this recipe – either store bought or homemade.
- 4 eggs
- ¾ cup canned pumpkin puree
- ⅓ cup oil
- ¼ cup maple syrup
- ½ cup milk or nondairy milk
- 1½ teaspoons baking powder
- 1½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup sugar
- 1½ teaspoons cinnamon
- 1 cup flour
- 1¼ cups cornmeal
- Preheat oven to 350. Line a muffin pan with paper liners and set aside.
- Combine eggs, pumpkin puree, oil, maple syrup and milk in a medium bowl. Whisk to combine.
- Add baking powder, baking soda, salt, vanilla, sugar and cinnamon. Whisk until smooth.
- Switch from a whisk to a rubber spatula or wooden spoon. Add flour and cornmeal. Stir to incorporate.
- Spoon batter into prepared muffin pans, filling each cup about ¾ full. Bake for 16-18 minutes, until the top is set.
- These muffins freeze nicely in an airtight container or bag.
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Thanks for stopping by! I hope you enjoy these muffins as much as we did! – Miriam
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