Moist Pumpkin Cornbread Muffins with Maple and Cinnamon

Pumpkin Cornbread Muffins are moist and tender, lightly sweetened with maple syrup and warmed with pumpkin pie spice and cinnamon. Perfect for breakfast with butter, or served warm alongside a bowl of chili or soup, these muffins bring a cozy fall flavor to any meal.

Cornbread Pumpkin Muffins

These easy pumpkin cornbread muffins combine the grainy texture of classic cornbread with the moisture and aroma of pumpkin puree. Pumpkin pie spice and cinnamon give them a warm, autumnal flavor while a touch of maple syrup keeps them lightly sweet without being overly sugary. They’re excellent for a quick breakfast, a snack, or paired with savory dishes like chili for dinner.

How to Make Pumpkin Cornbread Muffins

If you prefer, this batter can also be baked in a 9-inch round cake pan or a cast-iron skillet; bake for 22 to 25 minutes in that case. The directions below are written for a 12-muffin pan. See the recipe card at the bottom for the printable version with exact measurements.

1. Prepare wet and dry bowls: In one bowl, whisk together pumpkin puree, milk, maple syrup, eggs, and melted cooled butter. In a separate large bowl, whisk together cornmeal, flour, baking powder, salt, pumpkin pie spice, and cinnamon.
2. Combine: Pour the wet ingredients into the dry and stir gently until combined and no streaks of flour remain. Do not overmix.
3. Bake: Spoon the batter into a greased 12-cup muffin tin and bake at 400°F (204°C) for 15 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove and serve warm.

Tips

1. Don’t overmix: Stir just until the wet and dry ingredients are combined to avoid dense muffins.
2. Prevent sticking: Generously spray the muffin tin. Paper liners still benefit from a light spray; silicone pans or parchment liners also work well.
3. Check early: Oven temperatures vary—check a minute or two before the end of the baking window. A toothpick should come out clean or with a few moist crumbs.

Variations

• Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
• Homemade pumpkin puree: Use freshly roasted and pureed pumpkin if preferred.
• Dairy-free: Swap milk for plant-based milk and replace butter with melted coconut oil or vegan butter.
• Alternative sweeteners: Honey or a sugar substitute can be used instead of maple syrup—adjust to taste.
• No pumpkin pie spice? Combine cinnamon, ground ginger, nutmeg, cloves, and a pinch of allspice to make your own blend.

How to Serve Pumpkin Cornbread Muffins

These muffins are delicious warm with a pat of butter or as a side to chili and stews. They complement white chicken chili, beef chili, slow-cooker chili, black bean vegetarian chili, or a white-bean pumpkin chili. They’re also a cozy side for roasted chicken or holiday turkey. For breakfast, pair one with scrambled eggs or a bowl of Greek yogurt.

How to Store and Reheat

• Store: Keep muffins in an airtight container at room temperature for up to 2 days, then refrigerate for up to 5 days.
• Freeze: Wrap muffins individually or in small batches with plastic wrap or foil, then place in a sealed bag or container. They will keep for up to 3 months.
• Reheat: Thaw in the refrigerator or microwave straight from the freezer. For best texture, reheat in a 325°F (163°C) oven until warmed through.

More Healthy Canned Pumpkin Recipes You’ll Love

If you enjoy these muffins, try other easy pumpkin recipes like pumpkin chocolate chip muffins, pumpkin pie, pumpkin bread with pepitas, creamy pumpkin soup, or pumpkin mac and cheese with roasted vegetables.