Tony is below (Minnesota) checking out me just before we head out to Chicago for a couple of months. He is going to enable me look for apartments so that I can potentially make a go to the windy town! I’m beyond psyched, but I truly have to have to discover a terrific place with a great kitchen area, so fingers crossed.

Due to the fact I know that I’ll be long gone from my kitchen area for a couple months, I want to get caught up on recipe improvement. That indicates that piles of cookies, ALL THE Things pumpkin and of class, plenty of muffins.

I built these a several days in the past and could not get plenty of. Tony flavor examined all of the batches and resolved this 1 was the greatest.

In fact I’ve been seeing him sneak into the kitchen area at night and butter a muffin up. Can’t blame him for the reason that these are seriously delectable, super moist, a hint of pumpkin flavor and a very small bit sweet. It is pretty much soup season and I CANNOT wait to bake up a batch to pair with my sweet potato, black bean and quinoa chili. Mmmm hmmm.

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Ingredients in pumpkin cornbread muffins

These delightful, healthier pumpkin cornbread muffins are by natural means sweetened with honey and unbelievably easy to make. Here’s what you’ll will need:

  • Yellow cornmeal: these muffins are made up of a blend of flour & cornmeal to give them that true cornbread texture and taste.
  • Complete wheat pastry flour: I appreciate baking with full wheat pastry flour mainly because it keep these muffins tremendous fluffy and adds a raise of entire grains. You can also use white total wheat flour.
  • Baking powder & salt: to support these cornbread muffins bake up correctly.
  • Cozy spices: we’re incorporating cinnamon and a pinch of nutmeg for that tasty pumpkin spice taste.
  • Pumpkin puree: experience totally free to use canned pumpkin puree or make your have with this tutorial! Pumpkin puree gives these muffins a increase of moisture and scrumptious pumpkin taste.
  • Egg: you’ll need 1 egg in this recipe to give these muffins the proper texture.
  • Almond milk: I like to use a common unsweetened almond milk but feel absolutely free to use any milk you’d like.
  • Honey: we’re in a natural way sweetening these muffins with some honey. Honey + cornbread = the most effective flavor mixture!
  • Butter: you are going to want to use melted butter or coconut oil for dampness in these muffins.

healthy pumpkin cornbread muffin drizzled with honey

How to make pumpkin cornbread muffins

  1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with paper liners. I often spray the inside of the liners so that it makes certain the muffins do not stick.
  2. In a huge bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg with each other.
  3. In a individual significant bowl, stir collectively pumpkin, egg, almond milk, honey and melted butter.
  4. Increase dry components to moist elements and stir till just merged. Divide batter evenly into muffin tins.
  5. Bake for 15-18 minutes or right up until a toothpick arrives out clean or with just a number of crumbs attached. Helps make 12 muffins.

healthy pumpkin cornbread muffin drizzled with honey

Freezer-helpful pumpkin cornbread muffins

These nutritious pumpkin cornbread muffins are freezer-friendly! Simply just wrap muffins separately in freezer-safe and sound bags or retail outlet them in a substantial freezer bag. When you’re ready to get pleasure from them, reheat for 30-45 seconds in the microwave or just thaw them at area temperature.

What to provide with pumpkin cornbread muffins

These healthier pumpkin cornbread muffins make a mouth watering snack on their individual and are even better at a side to your beloved fall dinners. Here’s what I advise:

I hope you love these simple honey pumpkin cornbread muffins! If you make them be guaranteed to leave a comment and a rating so I know how you favored them. Enjoy, xo!