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Pumpkin Cornbread Muffins

Pumpkin cornbread muffins made with a tender, lightly spiced batter and golden domed tops. Baked until just set, then brushed with quick honey butter for a sweet, buttery finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.75 cup whole milk
  • 0.3333 cup unsalted butter, melted
  • 2 tbsp honey
Honey butter
  • 3 tbsp softened butter
  • 2 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400F, then line or grease a 12-cup muffin tin.
  2. Whisk yellow cornmeal, all-purpose flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
  3. Whisk pumpkin puree, eggs, whole milk, melted butter, and honey in a separate bowl until smooth.
Mix and bake
  1. Fold the wet mixture into the dry mixture until just combined, then divide the batter among the muffin cups.
  2. Bake for 18-20 minutes at 400F until the tops are golden and spring back lightly.
Finish with honey butter
  1. While the muffins are warm, brush the tops with honey butter made from softened butter and honey that has been whipped together until fluffy.

Notes

For the best domes, stop mixing as soon as the dry streaks disappear—overmixing toughens the crumb. Store muffins in an airtight container at room temperature for up to 2 days (or refrigerate up to 4). Freeze up to 2 months. For a lower-sugar option, use half the granulated sugar and keep the honey butter as written for balance.