Pumpkin Corn Muffins

Pumpkin Corn Muffins
Diana Rattray
Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Servings: 12 servings
Nutrition Facts (per serving)
160 Calories
7g Fat
21g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 160
% Daily Value*
Total Fat 7g 8%
Saturated Fat 3g 14%
Cholesterol 85mg 28%
Sodium 334mg 15%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 6%
Protein 5g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These muffins are sweetened with brown sugar, but if you'd like a less sweet muffin to go with chili or beans, feel free to cut back on the sugar.

These muffins are moist and delicious. Try them with ​simple maple butter or a cream cheese spread.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons light brown sugar (packed)
  • 1 large egg
  • 3/4 cup milk
  • 1 cup canned or fresh pumpkin puree
  • 2 tablespoons butter (melted)

Steps to Make It

  1. Heat oven to 375 F. Grease and flour 12 muffin cups.

  2. Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.

  3. In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.

  4. Bake for 18 to 20 minutes.