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Ingredients 0/6
Why This Recipe Is So Enjoyable
These muffins are a perfect blend of sweet pumpkin and hearty cornmeal. They come together quickly, making them ideal for busy mornings or last-minute gatherings. Plus, their moist texture and warm spices bring cozy autumn vibes all year round.
Tips From The Kitchen
- Use fresh pumpkin puree for the best flavor and moisture.
- Be careful not to overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
- Be careful not to overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Directions
Lightly heat your oven to 375°F (190°C) and grease a muffin tin with cooking spray. In a big bowl, mix together the cornbread mix, baking powder, and pumpkin pie spice. Then, add the pumpkin puree and water, stirring just until everything comes together—don’t overmix. Spoon the batter evenly into the muffin cups. Pop the tin into the oven and bake for about 20 minutes, or until a toothpick poked into the center comes out clean. Let them cool a bit before digging in!
Serving Recommendations
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of hot tea or coffee. For a savory twist, serve alongside chili or a hearty soup.
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to three days. For longer freshness, freeze the muffins individually wrapped, then thaw at room temperature before serving.
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