Can I make these ahead of time?

Yes, you can! You can either store them in the fridge for 4 days or wrap them individually and freeze them for up to a month.

How can I reheat them?

You can place these muffins in the microwave on high for about 30 seconds. Alternatively, you can wrap them in foil and bake them for 10-15 minutes at 350 degrees Fahrenheit.

Can I substitute Jiffy mix for cornmeal?

Jiffy cornbread muffin mix is a popular brand in the U.S. and can be used for this recipe, but then you should leave out the oil, baking powder, flour, and cornmeal.

What can I use if I don’t have cornmeal?

The best substitutes for cornmeal include corn grits and semolina. You can also use ground oats, rice flour, or wheat flour, but these will change the texture and flavor of your corn pumpkin muffins.

Cornmeal Pumpkin Muffins

Cornmeal Pumpkin Muffins Recipe

Pumpkin muffins topped with pepitas in a white bowl lined with blue napkin.

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5 from 3 reviews

A fluffy and super easy pumpkin cornbread muffin recipe. These are loaded with fall flavors and make perfect breakfast, snack or side dish.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup cornmeal (not corn flour)
1 cup all purpose flour
1 and ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
3 eggs
½ cup olive oil
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup dark brown sugar
⅓ cup granulated sugar
2 tablespoons pumpkin seeds, for topping (optional)

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Instructions

Preheat the oven to 375F/180C. Line a muffin tin (12-muffin cup) with paper muffin cups.
In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large mixing bowl, whisk together the eggs, sugars and oil until creamy.
Add in pumpkin puree and whisk well.
Pour the dry ingredients into the wet mixture and whisk just until everything is combined. Don’t over-mix.
Pour the batter into muffin cups evenly, filling about ¾ full.
Sprinkle pumpkin seeds on each if you are using.
Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
Let it rest for 5 minutes and then transfer the muffins on a cooling rack.

Notes

You have to combine the wet and dry ingredients separately before mixing them. This way you will ensure that all of the ingredients are well combined and that they form a smooth, lump-free batter.
If you want to make a slight variation on this recipe, you can substitute the pumpkin puree for pureed sweet potato.
If you don’t have brown sugar on hand, just use the same amount of granulated sugar instead.
Be careful not to over mix the batter. This will remove any air inside the batter and create flat muffins, not nice fluffy ones as we want.
For the same reason, you should also not use an electric mixer.
Do not overfill the cups. Not only will this create a mess, but it will ruin the look of your beautiful snacks.
Store them in an airtight container and keep at room temperature for a day or in the refrigerator for 3-4 days. You can even wrap each muffin individually and keep in the freezer for up to a month.

Nutrition

Serving Size: 1 slice
Calories: 239
Sugar: 14.2 g
Sodium: 124.5 mg
Fat: 11.7 g
Carbohydrates: 31.5 g
Protein: 4.1 g
Cholesterol: 46.5 mg

Find it online: https://www.giverecipe.com/pumpkin-cornbread/