Pumpkin Spice Cornmeal Muffins

Servings: 12 muffins serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

A little pumpkin goes a long way.

A big can of pumpkin lasts an awfully long time in our house if I don’t have a stash of pumpkin recipes at the ready when I open it. Leftover puree freezes well, I know, but I still prefer to use it all up within a week.

Making a double batch of these pumpkin spice cornmeal muffins used up a good amount of the puree, and helped to feed a crew of hungry teens who arrive at our house on the weekend.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Do you prefer just a little pumpkin flavour?

I love how pumpkin keeps baked goods moist but  I’m not always in the mood for the taste, or the texture, of muffins that are super pumpkin-y.

That’s why I love this recipe so much. With just a half cup of pumpkin puree, and cornmeal and molasses to balance the pumpkin flavour, these muffins have just the right amount of pumpkin taste for me. And they’re surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins aren’t too sweet either so could be served alongside a bowl of chili.  And they make great lunchbox snacks.

If you’re not a fan of nutmeg, substitute additional ginger for the ¼ teaspoon of nutmeg called for in the recipe.

Pumpkin Spice Cornmeal Muffin Recipe

Makes 12 muffins

Adapted from Love and Lemons blog.

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat or all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. cinnamon
  • ½ tsp. ginger
  • 1/4 tsp. nutmeg
  • ½ tsp. salt
  • 1 egg, beaten
  • ¼ cup vegetable oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • ½ cup canned pumpkin puree
  • 1 cup milk
  • 1 tsp. cider vinegar

Instructions:

  1. Preheat oven to 375 F and prepare your muffin pan.
  2. In a large bowl, combine the dry ingredients. In another bowl whisk the egg with the oil. Whisk in the molasses and honey then the pumpkin, milk and vinegar.
  3. Make a well in the dry ingredients and pour over the wet mixture. Stir just until combined (batter will be lumpy.)
  4. Divide batter among muffin cups and bake for 15-20 minutes.

 

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2 thoughts on “Pumpkin Spice Cornmeal Muffins

  1. Pansy Porter says:

    Just wanted to say I made the Pumpkin Spice Cornmeal muffins yesterday, but didn’t have any cornmeal on hand so I used 1 cup Natural bran instead. I also added 1 cup of raisins. They were yummy. Thanks for the great recipes.

    1. Hi Pansy, Great to know that the recipe is so adaptable. Thanks for letting me know.

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