Description
Golden, moist, and gently sweet, these Honey Pumpkin Cornbread Muffins blend the hearty texture of cornmeal with the warmth of pumpkin and honey. Perfect for fall meals or cozy breakfasts.
Ingredients
- Yellow Cornmeal: 1 cup – Adds rustic texture and corn flavor
- All-Purpose Flour: 1 cup – Balances the cornmeal for structure
- Baking Powder: 1 tablespoon – Provides lift for fluffy muffins
- Salt: ½ teaspoon – Enhances flavor
- Ground Cinnamon: 1 teaspoon – Adds warm, spicy depth
- Ground Nutmeg: ½ teaspoon – Gives aromatic richness
- Canned Pumpkin Puree: 1 cup – Keeps muffins moist and flavorful
- Honey: ½ cup – Naturally sweetens with floral notes
- Eggs: 2 large – Binds and lifts the batter
- Milk: ½ cup – Ensures smooth, even texture
- Unsalted Butter (melted): ½ cup – Adds richness and moisture
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
- Combine Ingredients: In one bowl, whisk cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together pumpkin, honey, eggs, milk, and butter until smooth.
- Prepare Your Cooking Vessel: Fill muffin cups ¾ full with batter.
- Assemble the Dish: Tap the tin lightly to remove air pockets and level the batter.
- Cook to Perfection: Bake for 18–20 minutes, or until a toothpick comes out clean.
- Finishing Touches: Cool muffins for 5 minutes in the tin, then transfer to a rack. Optional: brush tops with honey.
- Serve and Enjoy: Serve warm or at room temperature with butter or honey.
Notes
- Let the batter rest for 5 minutes before baking for a softer crumb.
- Brush tops with honey after baking for added shine and flavor.
- Freeze extra muffins individually wrapped for easy reheating.
- Add chopped nuts or spices to suit your taste.