Pumpkin Cornbread Muffins By Dapur Sinolin

Pumpkin Cornbread Muffins By Dapur Sinolin

These sweet Pumpkin Cornbread muffins are a total game changer; fluffy and flavorful with a kiss of pumpkin spice goodness in every bite!


  • 1/2 cup milk
  • 1/2 cup pumpkin puree
  • 1 TBSP vinegar
  • 1 cup yellow cornmeal (fine or medium)
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 3/4 tsp pumpkin pie spice blend
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 2/3 cup granulated sugar
  • 2 large eggs


  1. Preheat oven to 350°F. Prep 12-cup muffin tray by lining with paper/parchment liners or rubbing with butter.
  2. Combine milk, pumpkin puree, and vinegar. Mix and set aside.
  3. Combine cornmeal, flour, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.
  4. In a medium-large pot or skillet over medium heat, melt butter.
  5. Once butter has just melted, remove from heat.
  6. Stir in sugar with a metal whisk. Whisk until well blended.
  7. Whisk in milk mixture.
  8. Next, add your eggs and briskly whisk until well incorporated.
  9. Lastly, add your cornmeal mixture. Whisk/stir until very few lumps remain.
  10. Pour batter into muffin tray. For muffins with a soft exterior, bake in paper/parchment liners or lightly grease a muffin tin and place on top of a baking sheet in the oven to prevent the bottoms from browning. <– love this nifty little trick!
  11. Bake at 350°F for 20-24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Carefully remove from muffin tray (feel free to wait a minute or two if you need to) and cool on a wire cooling rack. Enjoy!

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