Description
Delight in these Sweet Pumpkin Cornbread Muffins, a perfect blend of sweet pumpkin flavor and hearty cornmeal with warm spices. Ideal for fall breakfasts or snacks, these moist muffins are subtly spiced with cinnamon and pumpkin spice, enriched with condensed milk and pumpkin puree for a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 2 cups cornmeal
Wet Ingredients
- 1.5 cups buttermilk
- 3 ounces unsalted butter, softened
- 4 large eggs
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure your muffins bake evenly and rise well.
- Prepare the Muffin Tin: Grease a muffin tin with cooking spray or line it with paper liners for easy removal of muffins.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, ground cinnamon, pumpkin spice, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the softened unsalted butter and sweetened condensed milk until smooth. Then add the eggs, buttermilk, pumpkin puree, and vanilla extract, mixing thoroughly until well blended.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture using a rubber spatula, stirring gently until just combined to avoid overmixing.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Remove muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure all wet ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep muffins tender and light.
- Use paper liners for easier cleanup and to prevent sticking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Optional: Sprinkle coarse sugar on top before baking for a crunchy topping.
