Sweet Pumpkin Cornbread Muffins

by Min Merrell
how to make cornbread muffins

Sweet Pumpkin Cornbread Muffins fit right into the seasonal pumpkin trend. They’re spicy, sweet and actually contain pumpkin!

New York Magazine calls pumpkin the new bacon. It’s everywhere and overdone. Thank you Starbucks Pumpkin Spice Latte. 

Here’s my favorite quote from the story from the MenuTrends database of the firm Datassential:  “This year is on track to be one of the most active years for seasonal pumpkin menuing.”

Hilarious! I love the jargon…seasonal pumpkin menuing! I had no idea that menu could be a verb.

I say no to a pumpkin flavored bagel or a latte. Instead, Sweet Pumpkin Cornbread Muffins is a more reasonable take on “seasonal pumpkin menuing” at home and it may actually be useful for you during the holiday season. Who doesn’t need a quick muffin? Once again, I love to combine self-rising cornmeal and self-rising flour in sweet cornbread recipes. It’s a good mix that gives the muffin a more cake-like, not too grainy texture. And pumpkin puree makes any recipe nice and moist. Canned pumpkin works great and is super convenient to use. Here’s how it stacks up to fresh. Use which ever you like.

I’ll serve these for breakfast or in the holiday bread basket with the dinner rolls. Add a handful of nuts or chocolate chips…



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