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Healthy Pumpkin Cornbread Muffins Recipe

Updated on June 2, 2018
My Bell profile image

Marcelle enjoys preparing delicious meals for family and friends. She especially loves creating original plant-based, vegan recipes.

In the cornucopia of American food staples, cornbread ranks high. Prior to the birth of America, Native Americans were grinding corn and combining it with flour. Throughout U.S. history, cornbread and other corn-based recipes became increasingly popular, especially around the time of the Civil War, as corn was exceedingly inexpensive and plentiful.

This recipe takes the traditional cornbread quick bread and combines it with pumpkin to create a slightly more sweet, and delicious version. The health factor wins out with the addition of healthy pumpkin, subbing applesauce for the oil, and keeping these muffins low in sodium.

Source

Pumpkin Cornbread Muffins Recipe

Fall is a perfect time to serve these easy muffins but with canned-pumpkin easily available year round, they are just as delicious any time of the year! Keep the sodium low avoiding adding salt and using a sodium-free baking powder, such as Hain Featherweight. Use a square pan, rather than a muffin tin, if you prefer.

4.7 stars from 3 ratings of Pumpkin Cornbread Muffins

Cook Time

Prep time: 15 min
Cook time: 12 min
Ready in: 27 min
Yields: 12
Source

Ingredients

  • 1 cup flour, whole grain white
  • 3/4 cup whole grain yellow cornmeal
  • 1 teaspoon baking powder, sodium-free such as Hain Featherweight
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 large cage-free egg, or egg substitute
  • 1 cup pumpkin puree
  • 1/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract

Pair With Pumpkin Chili

Pair these Pumpkin Cornbread Muffins with this easy Three-Bean Pumpkin Chili recipe, prepared in your slow cooker.

Source

Instructions

  1. Preheat oven to 425 degrees. Spray a 12-muffin tin or square pan generously with cooking spray.
  2. In a large bowl, combine flour, cornmeal, baking soda, baking powder, and spices. Stir to combine making a well in the center.
  3. In a smaller bowl, whisk egg and add pumpkin, sugar, applesauce, almond milk, and vanilla. Whisk or stir to combine.
  4. Pour wet ingredients into dry ingredients and stir just until combined. Don't over stir.
  5. Spoon batter into prepared muffin tins or pan.
  6. Bake for about 10-12 minutes until a toothpick inserted comes out clean.

Nutrition

Nutrition Facts
Serving size: 1 muffin
Calories 92
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 19 g6%
Fiber 2 g8%
Protein 2 g4%
Sodium 64 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Assemble dry ingredients.
Assemble dry ingredients. | Source
Combine flour, cornmeal, baking soda, baking powder, and spices. Stir to combine making a well in the center.
Combine flour, cornmeal, baking soda, baking powder, and spices. Stir to combine making a well in the center. | Source
Assemble wet ingredients.
Assemble wet ingredients. | Source
Whisk egg in a smaller bowl and add pumpkin, sugar, applesauce, almond milk, and vanilla. Stir to combine.
Whisk egg in a smaller bowl and add pumpkin, sugar, applesauce, almond milk, and vanilla. Stir to combine. | Source
Pour wet ingredients into dry ingredients and stir just until combined. Be careful not to over stir.
Pour wet ingredients into dry ingredients and stir just until combined. Be careful not to over stir. | Source
Spoon batter into 12 muffin tins or a pan coated with cooking spray. Bake in the oven for about 12 minutes.
Spoon batter into 12 muffin tins or a pan coated with cooking spray. Bake in the oven for about 12 minutes. | Source
Serve warm or cool on a pastry rack before storing muffins. Muffins can be frozen for future use.
Serve warm or cool on a pastry rack before storing muffins. Muffins can be frozen for future use. | Source

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Comments

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    • My Bell profile imageAUTHOR

      Marcelle Bell 

      3 years ago

      Thanks, Poetryman! You should definitely give them a try. They are actually super easy to make and fast. The pumpkin flavor is on the subtle side as it combines with the flavors you would like with cornbread. Give these muffins a try . . I think you will like them!

    • poetryman6969 profile image

      poetryman6969 

      3 years ago

      I am not a pumpkin person but you present it so attractively that I might give it a try.

    • My Bell profile imageAUTHOR

      Marcelle Bell 

      3 years ago

      Thank you all for your wonderful comments! I appreciate the pins and up votes. Purl3 - I think that dried cranberries sound like a great idea for these. I'm making these to bring on Thanksgiving and now I think I will add those for that day. Thank you for the suggestion.

    • prasetio30 profile image

      prasetio30 

      3 years ago from malang-indonesia

      It sound delicious. Just looking at the pictures makes me hungry. I love the recipe and I can't wait to make it soon. Good job and voted up!

      Prasetio

    • purl3agony profile image

      Donna Herron 

      3 years ago from USA

      These look and sound delicious! Can't wait to try this recipe. What do you think of adding walnuts, raisins, and/or dried cranberries? Would these additions work well in this recipe?

    • Peggy W profile image

      Peggy Woods 

      3 years ago from Houston, Texas

      This sounds absolutely delicious! Will be pinning this and sharing in other places as well. Now I also need to read your 3 bean pumpkin chili recipe! Thanks!

    • My Bell profile imageAUTHOR

      Marcelle Bell 

      3 years ago

      Wow! Thank you, Mary, for your kind comments. I'm bringing these to my inlaws (along with other recipes) for our Thanksgiving dinner this year but I think if you love cornbread, like you do, this would be great year round. Pumpkin isn't just for November :).

    • mary615 profile image

      Mary Hyatt 

      3 years ago from Florida

      You did a beautiful job of writing and presenting this Hub. I liked all your photos! Southern folks like myself love our cornbread, and this recipe will be bookmarked for me to use later.

      Voted UP, etc, and shared.

    • My Bell profile imageAUTHOR

      Marcelle Bell 

      3 years ago

      Thank you, Ronel! How wonderful that you have a new kitchen. That will make them more fun to make. They are delicious for sure.

    • profile image

      Ronel Wakeford88 

      3 years ago

      Sounds delicious and very healthy. Will bake them in my new kitchen. Great hub. Thank you.

    • My Bell profile imageAUTHOR

      Marcelle Bell 

      3 years ago

      Thank you, Rebekah! What a great idea to make them for Thanksgiving breakfast! I may have to borrow that suggestion. They are really good with my pumping chili too. I really appreciate your kind comments. I think it's important to include photos that shows all the steps. It makes the whole cooking process easier.

    • rebekahELLE profile image

      rebekahELLE 

      3 years ago from Tampa Bay

      These look amazing. I'm adding this recipe to my Thanksgiving breakfast menu. You did a fabulous job with your format and photos. I can't wait to make these!

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