Sweet Pumpkin Cornbread Muffins
These Sweet Pumpkin Cornbread Muffins are a fall delight! Moist, tender, and perfectly sweet, they’re ideal for breakfast or a cozy snack.
Servings: 12 servings
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 2 cups cornmeal
- 1.5 cups buttermilk
- 3 ounces unsalted butter softened
- 4 large eggs
- 14 ounce sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Instructions
Method:
- Step 1: Preheat the Oven - Preheat your oven to 375°F (190°C). This ensures that your muffins bake evenly and rise perfectly.
- Step 2: Prepare the Muffin Tin - Grease your muffin tin with cooking spray or line it with paper liners.
- Step 3: Mix the Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, ground cinnamon, pumpkin spice, and kosher salt.
- Step 4: Combine Wet Ingredients - In another bowl, beat together the softened unsalted butter and sweetened condensed milk until smooth. Add in the eggs, buttermilk, pumpkin puree, and vanilla extract. Mix until well combined.
- Step 5: Combine Dry and Wet Ingredients - Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula.
- Step 6: Fill the Muffin Tin - Spoon the muffin batter into each cup, filling each about three-quarters full.
- Step 7: Bake - Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick comes out clean.
- Step 8: Cool and Enjoy - Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowls
- Muffin Tin
- Whisk
- Measuring cups and spoons
- Rubber Spatula
Notes
- For extra sweetness, consider adding chocolate chips.
- Store in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months; simply thaw before serving.