Breakfast/ Desserts

Pumpkin Cornbread Muffins


  • 2 c Self-Rising Corn Meal
  • 1 c Self-Rising Flour
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1/2 c Light Brown Sugar, packed
  • 1 1/2 c Milk
  • 1 c Pumpkin Puree, I used homemade (can use canned)
  • 3 Eggs, lightly beaten
  • 1/4 c Butter, melted (1/2 stick)
Preheat oven to 400 degrees.
In a mixing bowl, combine corn meal, flour, pumpkin spice, salt, and brown sugar. Add milk and mix well.
Add pumpkin puree, eggs and combine with other ingredients.
Last add the melted butter and stir together with the batter.
Spray a muffin tin and fill 3/4 to the top.
Bake for 15 minutes.
Makes 24 muffins.Serving Suggestion: Although these are great just as they are, try them with a pat of fresh butter, a smear of apple butter, or my personal favorite – drizzled in honey.

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  • Reply
    Mary Marshall
    October 6, 2016 at 3:39 pm

    Love this recipe!

  • Reply
    Easy Peasy Life Matters
    October 7, 2016 at 3:56 pm

    This sounds like perfect comfort food for fall or anytime of the year! 🙂

  • Reply
    Miz Helen
    October 13, 2016 at 9:52 pm

    Your recipe is featured on Full Plate Thursday today and it has been pinned to our Full Plate Thursday Features Board! Hope you have a great week and enjoy your new Red Plate!
    Miz Helen

  • Reply
    September 1, 2017 at 5:55 pm

    What a great idea – pumpkin and cornbread! Love it!

  • Reply
    April Tuell
    September 15, 2017 at 4:24 pm

    I love the richness pumpkin gives cornbread, so good with a bowl of chili.

  • Reply
    Kelly @ Kelly Lynns Sweets and Treats
    September 18, 2017 at 2:06 pm

    Looks yummy! Thanks for sharing at the Friday Frenzy Link Party! PINNED!

  • Reply
    Maribeth Alexander
    September 26, 2017 at 10:19 pm

    I never thought about making Pumpkin Cornbread Muffins! But they look so good! Do you serve them just as you would regular cornbread with meals or breakfast?

    • Reply
      Julia's Simply Southern
      September 27, 2017 at 12:26 pm

      You could certainly serve them as you would cornbread. They make a perfect compliment to savory dishes. You can also dress them up a bit to enhance the sweetness and make them a treat.

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