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5 from 1 vote

Sweet Pumpkin Cornbread Muffins

These pumpkin cornbread muffins are savory and sweet, and the perfect pumpkin twist to traditional cornbread!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Bread
Cuisine: American
Keyword: cornbread muffins, pumpkin cornbread, pumpkin muffins with condensed milk, sweet cornbread muffins, sweet pumpkin muffins
Servings: 22 muffins
Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 teaspoon kosher salt
  • 2 cups cornmeal
  • 1-1/2 cups buttermilk
  • 3 ounces unsalted butter softened
  • 4 large eggs
  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree

Instructions

  • In a bowl whisk or sift together flour, baking powder, ground cinnamon, pumpkin spice, and kosher salt. Set aside.
  • Mix milk and cornmeal and let it sit 10 minutes
  • Preheat your oven to 350 degrees F and spray nonstick spray on your muffin trays.
  • In another bowl, cream the butter until it is very soft and fluffy.
  • Add the eggs in, one by one, and mix until combined.
  • Add in the condensed milk and vanilla. Mix well.
  • Add in the cornflour mixture and mix.
  • Add in the flour mixture. Mix until combined. Try not to overmix.
  • Fold in the pumpkin puree.
  • Divide evenly into muffin tins and sprinkle the tops of the muffins with addition cinnamon.
  • Bake for 15 - 20 minutes until a toothpick comes out clean. 

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 164mg | Fiber: 2g | Sugar: 3g