Honey Pumpkin Cornbread Muffins
Cornbread muffins are easy to make from scratch, with a few simply ingredients you most likely have on hand already and ready in 20 minutes. They turn out light and fluffy every time!
Homemade cornbread muffins are the perfect muffin in my opinion. I really love a good a muffin, especially if it’s corn and I can dip it in my homemade chili recipe! They can be served sweet or savory. Soak up the juices with a cornbread muffin, or simply eat for breakfast with some jam or honey. These muffins are versatile and delicious!
This recipe is super easy, and you can either make it in under 30 minutes! These muffins can be a standalone snack, nice and easy to transport side to bring to a tailgating event or potluck. They are naturally sweetened with honey and dairy free!
How to Make Honey Pumpkin Cornbread Muffins
Dry ingredients: Flour and cornmeal. There is more cornmeal than flour to guarantee good corn flavor in the muffins.
Leaveners: Baking powder and salt in addition to baking soda help muffins rise. This makes light and fluffy cornbread muffins!
Sweeteners: Honey. The honey is absolutely delicious and not too sweet, which is how I like them!
Wet ingredients: Melted coconut oil, eggs, almond milk, pumpkin and eggs. The coconut oil creates a rich flavor, while the eggs help bind the ingredients together. I suggest almond milk to keep the calories a little lower, and lower fat.
Spices: Cinnamon and a pinch of nutmeg, which makes these muffins stand out with a warming, rich, spicy and sweet notes. It makes it perfect for adding depth of flavor to both sweet and savory dishes.
INGREDIENTS
1 1/4 cups yellow cornmeal
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
pinch nutmeg
1/2 teaspoon salt
3/4 cup canned pumpkin
1 egg, slightly beaten
1 cup unsweetened almond milk (or milk of choice)
1/3 cup honey
2 tablespoons melted butter or coconut oil
Instructions
Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick.
In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together.
In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter.
Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins.
Bake for 15-18 minutes, or until a toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.
To freeze: wrap muffins individually in a freezer safe bag or container. When you’re ready to eat them, reheat for 30-45 seconds in the microwave or thaw them at room temperature.
More Muffin Recipes, Yay!
I've made my favorite Blueberry Almond Zucchini Muffins, my Healthy Morning Glory Muffins, Paleo Lemon Almond Blueberry Muffins, Banana Oatmeal Chocolate Chip Muffins and my Paleo Healthy Blueberry Coconut Muffins for years and love all to this day, … but today I thought I'd add another basic one to the arsenal.... my Cornbread Muffins recipe!
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