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Pumpkin Corn Muffins

User Rating 4.5 Star Rating (3 Reviews)


Pumpkin Corn Muffins

Pumpkin Corn Muffins

Photo: Diana Rattray
I sweetened these muffins with brown sugar, but if you'd like a less sweet muffin to go with chili or beans, feel free to cut back on the sugar.

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons light brown sugar, packed
  • 1 large egg
  • 3/4 cup milk
  • 1 cup canned or fresh pumpkin puree
  • 2 tablespoons melted butter


Heat oven to 375°. Grease and flour 12 muffin cups.

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.

In another bowl, whisk together the brown sguar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.

Bake for 18 to 20 minutes.

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Pumpkin Muffins

User Reviews

Reviews for this section have been closed.

 5 out of 5
Unique and delicious, Member Lacyeloo

Definitely not the cornbread muffins I'm used to, but very delicious and worked well with chili! Really moist texture and perfectly sweet! I added some corn kernels and cooked it a bit longer than the recipe called for.

4 out of 4 people found this helpful.

See all 3 reviews

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