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Pumpkin Cornbread Muffins

This delicious little recipe is a pumpkin style cornbread. It’s light, surprisingly savory instead of sweet, and adds a delicious side or snack! Serve warm with butter.


  • 1 15 oz. can Farmer’s Market organic pumpkin
  • 1 1/4 cups all-purpose flour
  • 1 cup cornmeal
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup milk
  • 1/4 cup vegetable oil


  1. Preheat oven to 375°F. Grease or paper-line 12 muffin cups. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.  

  2. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly.

  3. Spoon batter into prepared muffin cups. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.