This recipe makes 24, two inch diameter, mini pumpkin cornbread muffins. Leftover pumpkin cornbread muffins can be stored in an airtight container for a few days. Slice leftover pumpkin cornbread muffins in half, then toast them in a toaster oven, to reheat.
Pumpkin Cornbread Muffin Serving Suggestions
Serve the pumpkin cornbread muffins, hot out of the oven, along with lots of creamy butter or margarine. A bit of honey or maple syrup can be drizzled on top of the pumpkin cornbread muffins, if desired.
Pumpkin cornbread is a perfect accompaniment to Tex-Mex style dishes such as black bean and corn turkey chili. For a complete Latin America inspired meal, serve pumpkin cornbread muffins along with a bowl full of chili, some corn chips, homemade guacamole dip and/or salsa and an ice cold glass of ice tea or lemonade.
Pumpkin Cornbread Muffin Ingredients
- 2 cups cornmeal
- 2 tablespoons masa harina
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 tablespoons melted butter
- 3/4 cup canned pumpkin
- 1 cup buttermilk
- 1 eight ounce container sour cream
- 1 egg
Pumpkin Cornbread Muffin Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 24 compartment mini muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together the cornmeal, masa harina, granulated sugar, baking powder, baking soda, salt and cinnamon.
- Set aside the bowl of dry ingredients.
- In another bowl, add the melted butter, pumpkin, buttermilk, sour cream and egg.
- Whisk the wet ingredients together until well blended.
- Stir the bowl full of dry ingredients into the bowl of wet ingredients.
- Fill the mini muffin tray with the pumpkin cornbread batter.
- Bake the pumpkin cornbread muffins for 22 to 25 minutes, or until light brown on top.
- Remove the mini cornbread muffins from the oven, place on a wire rack, and let cool slightly before serving.
Recipe Tips and Suggestions
1. Margarine can be used in place of the butter if desired.
2. Any combination of pumpkin pie spice can be used in this recipe, as long as the total amount used is 1/2 teaspoon. Choose from cinnamon, cloves, nutmeg, allspice or ginger.
3. Masa harina can usually be found in the ethnic food section of most grocery stores. Masa harina is an ingredient typically used to make tamales and/or corn tortillas. If masa harina can not be located, substitute 2 tablespoons of all-purpose flour.
Additional Pumpkin Recipes
Pumpkin pie pancakes are a sweet and spicy variation of a classic breakfast food. Pumpkin spice muffins includes a recipe for creating an easy and moist breakfast muffin.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
