Tony is here (Minnesota) visiting me before we head out to Chicago for a few weeks. He is going to help me look for apartments so that I can potentially make a move to the windy city! I’m beyond excited, but I really need to find a great spot with a nice kitchen, so fingers crossed.
Since I know that I’ll be gone from my kitchen for a few weeks, I need to get caught up on recipe development. That means that piles of cookies, ALL THE THINGS pumpkin and of course, lots of muffins.
I made these a few days ago and could not get enough. Tony taste tested all of the batches and decided this one was the best.
In fact I’ve been seeing him sneak into the kitchen at night and butter a muffin up. Can’t blame him because these are seriously delicious, super moist, a hint of pumpkin flavor and a tiny bit sweet. It’s almost soup season and I CANNOT wait to bake up a batch to pair with my sweet potato, black bean and quinoa chili. Mmmm hmmm.
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Ingredients in pumpkin cornbread muffins
These delicious, healthy pumpkin cornbread muffins are naturally sweetened with honey and incredibly easy to make. Here’s what you’ll need:
- Yellow cornmeal: these muffins are made up of a mix of flour & cornmeal to give them that true cornbread texture and flavor.
- Whole wheat pastry flour: I love baking with whole wheat pastry flour because it keep these muffins super fluffy and adds a boost of whole grains. You can also use white whole wheat flour.
- Baking powder & salt: to help these cornbread muffins bake up properly.
- Cozy spices: we’re adding cinnamon and a pinch of nutmeg for that delicious pumpkin spice flavor.
- Pumpkin puree: feel free to use canned pumpkin puree or make your own with this tutorial! Pumpkin puree gives these muffins a boost of moisture and delicious pumpkin flavor.
- Egg: you’ll need 1 egg in this recipe to give these muffins the right texture.
- Almond milk: I like to use a regular unsweetened almond milk but feel free to use any milk you’d like.
- Honey: we’re naturally sweetening these muffins with some honey. Honey + cornbread = the best flavor combination!
- Butter: you’ll want to use melted butter or coconut oil for moisture in these muffins.
How to make pumpkin cornbread muffins
- 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.
Freezer-friendly pumpkin cornbread muffins
These healthy pumpkin cornbread muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
What to serve with pumpkin cornbread muffins
These healthy pumpkin cornbread muffins make a delicious snack on their own and are even better at a side to your favorite fall dinners. Here’s what I suggest:
- Actually, the Best Vegetarian Chili Ever
- Slow Cooker Black Bean Pumpkin Turkey Chili
- Slow Cooker Pumpkin Peanut Butter Chicken Soup
- Healthy Chicken Pot Pie Soup (whole 30, dairy free)
- The Best Healthy Turkey Chili
- 30 Minute Healthier Turkey Sloppy Joes
I hope you love these easy honey pumpkin cornbread muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Honey Pumpkin Cornbread Muffins
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.
Recipe Notes
Nutrition
106 comments
Love the addition of pumpkin into cornbread! Bet it kept them so moist! Pinned!
I just made these, since I got some of those huge cans of pumpkin and had to use it before it went bad. I subbed maple syrup for the honey (i was out of honey) and they turned out fab! i also added some cardamom and all spice to the mix. mmmmmmmmmm.
So happy they worked out for you!
What do you think is the best substitute for whole wheat flour?
How about a gluten free all-purpose blend?
I used cup4cup wholesome flour and they turned out good.
I tried that last night and it didn’t work so well, but may not have been the flour, next time I’ll measure my wet ingredients more carefully, think I had too much pumpkin and honey as I was rushing. They were delicious! Just not quite cooked through on the bottom half.
These look like everything I have ever wanted in a fall-time muffin. You officially win at muffins in my book 🙂
These look so amazing! I made a similar recipe last week, but they came out a little dry. Can’t wait to try these!
I live in Chicago! What’s bringing you here?
Feel free to email me about any questions you have about location and different neighborhoods!
Thanks Olivia! My boyfriend lives in Chicago.
Ohh girl I love cornbread and love pumpkin, so I’m all over this! Also, so excited for your potential move! Chicago is wonderful (and I live close to there, so yay!) and I hope you find something!
Mmmmm, just a touch of pumpkin and I’m loving it. This is the perfect way to transition into pumpkin season without going all out. And good luck in Chicago! It’s an amazing city with an amazing food culture. Jealous over here in Michigan!
Thanks! I’m super excited.
The texture of these muffins look amazing! Good luck with apartment hunting!
These are totally putting me in the mood for fall! Super delicious!
Oooo, Chicago! That’s my home city and I love it so. I hope things work out well for you!
As for these muffins… YUM x 1,000. I definitely need to bake up a batch with chili soon!
Ooh these sound fantastic! What a great idea to pair them with chili..can’t wait to try that!
Good luck apartment hunting!
I’ve outlawed pumpkin spice things for at least another few weeks, but I didn’t outlaw pumpkin itself…hmm I think these may make an appearance at dinner soon!
I hope you like them Kate! No such thing as too much pumpkin!
As soon as I saw the title I was thinking black bean chili…YUM! and THANK YOU!
I assume that regular milk would work in the place of almond milk? We have a nut allergy in our family.
Of course!
These were so great! Had them with some chili and it was perfect. Thanks!
I don’t know if you’ll have time to respond before tomorrow, but would these work in a pan rather than as muffins?!
YES! 🙂 Love that you sent me an email that you added chocolate chips.
Mine came out a little dense….tips to keep them fluffy?
Hi Monique! This looks looks amazing!
I’d love to include your honey pumpkin cornbread muffins recipe in a cornbread roundup I’m doing for Parade Magazine.
If that’s fine with you, could I use one of your gorgeous pictures with a link back to your original post (http://www.ambitiouskitchen.com/2014/09/honey-pumpkin-cornbread-muffins/)?
Let me know, thanks!
Yes that’s fine. Thank you!
This looks lovely! I recently made sweet potato cornbread, and I’d love to try a pumpkin version.
any idea for a whole wheat pastry flour substitute? I live in europe and they don’t sell it here 🙁 We do have regular whole wheat, as well as spelt and einkorn.
Spelt would be nice. Or a combo or spelt and whole wheat.
I made these tonight to go along with some soup and they were WONDERFUL! I felt a little funny making both soup and and pumpkin-y muffin in the middle of summer, but I’ve been wanting to try these for forever. I didn’t have honey, so I used maple syrup instead. Your recipes never disappoint! Thanks, Monique 🙂
Hi Monique!
These cornbread muffins looks amazing! Do you know of more natural gluten-free alternative to the whole wheat flour? I prefer not to use processed, gluten-removed flour and rather a naturally gluten-free flour alternative. Would almond flour work the same?
Is there a gluten free alternative to the whole wheat pastry flower? Could I use Pamela’s?
I made these this morning and used the cup for cup whole some gluten-free flour and they turned out really good. They are not very sweet at all, so they would be really good with some spicy turkey chili Yummmmmm
I’m making the cornbread pumpkin muffins (in oven now). I used melted coconut oil, however it congealed when added to the milk and other ingredients. Don’t know if they will be okay. Any comment? The chili is on the burner as well. Here’s hoping.
I made these tonight and they were SO GOOD! My husband and I ate half the batch right away! Thank you!
These sound great! Are they freezable?
This is my GO TO “healthier” cornbread recipe as it is absolutely delicious! I have made it both as muffins and in my cast iron skillet – the skillet version was delicious as the edges browned up nicely! I have made it with just coconut oil and a mix of both coconut oil and melted butter and both versions were delicious.
That sounds delicious!!
Unfortunately these did not turn out well for me. I didn’t have pastry flour, so I looked up substitutes. A website said to do a little shy of the cup of all purpose flour and add 2 tsp of baking powder. I did everything else exactly as stated in the recipe and the muffins were moist solid in the middle-didn’t really cook. And I even did 18 min plus an extra 7 min. I’ll have to retry with pastry flour.
Hi Jess,
Whole wheat pastry flour is different than all purpose as it is more dense. Therefore you should have used a little more all purpose flour (probably 2-3 tablespoons more). Sorry to hear the website you looked up steered you wrong. I hope you get a chance to try them with whole wheat pastry flour or even white whole wheat flour.
Thanks!
Hi I’m making these today and couldn’t find the flour stated. I have whole wheat flour on hand. Any tips?
These. Are. So. GOOD! I subbed bob’s red milk honey cornbread mix for all the dry ingreds and added a little less honey since that mix is already sweetened… they turned out perfectly! OBSESSED. Currently eating with your pumpkin turkey black bean chili…..
Delicious! Perfect with pumpkin chili 🙂
I was thinking this could easily go savory with the addition of chili peppers and sharp cheese. I will probably try that.
Sounds great! Let me know how it goes 🙂
Hi there, I’m making these today and using Oat Flour in place of Whole Wheat Flour. Do you happen to know what my measurement should be, if different? Thank you
Hi Jen! They would be the same 🙂
my most favorite cornbread for chili!
Hi! Do you think that the batter can be made ahead of time? I would love to make these for Thanksgiving! 🙂
I would just bake the muffins ahead of time and reheat them when ready to serve. Muffins can be reheated in the microwave for 15-20 seconds or in the oven at 200 degrees F for 10 or so minutes.
Sounds DELISH, but I can’t get canned pumpkin where I am? What can I substitute with?
You can use pureed sweet potato!
Can I use olive oil instead of coconut oil?
Yes!
These were great! Made them along with the healthy turkey chili for my friend’s post baby meal train and she loved them so much she ate three right away! I ended up even making another batch for myself. I did run short of pumpkin and just added some greek yogurt to finish amount needed and it worked fine.
The perfect combo! Glad the greek yogurt worked out well in here, too.
Just made these with some veggie chili! So nice. I dropped some sunflower seeds on them before popping them in the oven.
Love that! The perfect dinner 🙂
These sound so delicious for Fall! I’m looking to make some chicken pot pie soup this week since it’s finally gotten a little cooler. I have white whole wheat flour on hand. Would that work for this recipe? Thanks!
Perfect for fall! And yes, white whole wheat flour will work well 🙂
Omitted the corn meal since I had none, and still amazing lol!! Used coconut flour instead of the whole wheat too, and added sea salt on top, Baked in a 10-inch cast iron skillet for 45 minutes.
Can you sub oat flour instead of using wheat?
I’d suggest trying these gluten free cornbread muffins instead!
Have you tried a different flour such as oat or almond instead of whole wheat pastry?
I haven’t, but you try out my gluten free cornbread muffins instead!
I LOVE all that is cornbread as these suckers make my heart skip a beat as they are sooo yummy (and rather healthy). They are my go-to anytime that I make a soup or stew. Moist and the nutmeg adds lovely depth.
I’m so glad you love them! The perfect side 🙂
Followed the recipe exactly… These were easy, delicious and moist. My cornbread haters loved them!
Hi there! Would this recipe work if I used regular all-purpose flour instead? Thank you!
Hi! Yes I think so! You might need to use a bit more butter/oil.
I substituted Whole Spelt Flour for the pastry flour, Agave Syrup for the Honey and Half and Half for the Almond Milk. They were fantastic! I will definitely make them again and again.
These aren’t dessert like muffins… they are cornbread with a pumpkin twist. Not very sweet, but the taste and texture is close to perfect. The pumpkin keeps the interior nice and moist. Really delicious!
Can you substitute something in place of the whole wheat pastery flour if you are gluten free? I saw your other recipe that uses oat flour but doesn’t include the pumpkin. I just think these with the pumpkin sound fantastic.
You could try a 1:1 all purpose gf flour!
Have you tried making these gluten free? If not, what flour would you recommend using to give it a try?
Try these cornbread muffins instead!
My rule is to always make as written the first time, BUT made these last minute with what i had on hand. Subbed in skim milk, 3/4 cup whole wheat flour w/ 1/4 cup unbleached flour, maple syrup instead of honey. REALLY delicious!
I’m glad that worked out well! Perfect snack or side 🙂
I was really hopeful that this recipe would work, but unfortunately it did not. It was stodgy and dense. I’m a pretty proficient baker and there was nothing light and fluffy about these. Sorry!
Sorry to hear that! I wish I could help troubleshoot as I’ve always had these come out light and fluffy. Did you follow the recipe exactly?
Not bad…it was not sweet, but sprinkling some cinnamon sugar on top did the trick. I will sub maple syrup next time. It was not dry.
They’re not supposed to be very sweet, but adding cinnamon sugar sounds great, too!
I have not tried these yet. They sound delicious, and I am looking forward to trying them. However, I prefer to make them in an 8×8 pan instead of muffin tins. I would still bake at 400 degrees, How long would you recommend? Have you ever made them in a pan?
I think this recipe would be great baked in a pan, but I haven’t tried it! I’d recommend checking around 18 minutes, but it could take closer to 25 minutes, give or take. Just be sure to take them out when a tester comes out clean but with a few small crumbs attached 🙂 ENJOY!
Made this to compliment your turkey chili and they were such a hit! My family is GF so I subbed oat flour and they turned out great.
Oh what a good pairing!! I’m so glad that the oat flour worked well in here and that you guys enjoyed them 🙂
These look amazing! Is it possible to use gluten free flour and substitute the honey for maple syrup?
I haven’t tested either but possibly! Sorry I can’t be sure.
Has anyone tried this recipe with GF flour blend? It sounds Devine but hubby and daughter have celiac. Thank you
1:1 GF all purpose flour might work in here, though I haven’t personally tested it! I also have a GF cornbread muffin recipe you guys might like 🙂
Thank you 😊
Delicious and moist! Loved these so much! I swapped the flour for gluten free flour (1:1 ratio) and turned out great! Served it with honey butter yum!
It was early spring & hot out today and I was worried it was the wrong day for Chili. However the ‘Best turkey Chili you’ll ever eat’ (found here also) combined with the Honey Pumpkin Cornbread muffins was the perfect way to say good bye to winter. So delicious. These muffins went perfectly. I actually was satisfied with one! They turned out BIG and beautiful. i did have the ingredients listed and used maple syrup in place of honey. So So yum!
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Oh oops I used 2% milk as it’s what I had.
Such a great meal!! I’m so happy they turned out perfect and that you loved them 🙂
These muffins are not sweet, but they are a very nice cornbread muffin. I didn’t have whole wheat pastry flour, so I subbed 2/3 cup all purpose flour (80g) + 1/3 cup cake flour. I also had “self-rising” cornflour so I didn’t know how that was going to go with the baking powder in the recipe, but it worked out just fine. I used melted butter as well. They cooked for me in about 17 minutes. Again, they’re not sweet (you can taste the hint of honey), but they’d be good with chili or with a nice pat of butter spread.
Glad to hear that all worked well! Thanks for sharing, Liz 🙂
I made this recipe, exactly as is, the first time. They were a little dry, and not very flavorful, but when I reheated them the next day (and days to follow) with butter & honey, they were delish! I wanted to try and tweak this recipe in order to enjoy them more plain without adding anything to them, like butter & honey. So I added 1/3 C coconut sugar, 1 cup of corn (drained), and 1 tsp of pumpkin pie spice. They came out SO GOOD! Because of the added volume and moisture with the corn, I made slightly smaller muffins, which stretched the batter to make 20 muffins, and cooked them for 15mins at 400 degrees (one 12 muffin tray at a time), which seemed to be the perfect amount of time. for golden brown around the edges. I was afraid the added corn would create a soggy center, but they are just perfectly soft!
Glad you enjoyed this recipe!
Easy to make, 100% delicious!!!! Will be making shine for thanksgiving. Enjoyed with AK pumpkin chili and loved it!!
YUM! The absolute perfect combo! Glad you are loving this recipe and it turned out great for you!
Seemed like pumpkin season so we used what we had: AP flour , NF cow milk, wonderful texture, tasty, satisfying to our sweets desire. We will make again. Thanks
Befire I make them, can you please tell me how much I can cut the honey? I am a diabetic and am fine with less sugar. I don’t use artificial sweeteners,
Many thanks
Hi! I haven’t tested these muffins by reducing the honey, so I’m not 100% sure how it will change the texture. You could try reducing by a tablespoon or two and let me know how it goes!