Honey Pumpkin Cornbread Muffins

Amazing, healthy pumpkin cornbread muffins naturally sweetened with honey. These easy pumpkin cornbread muffins are incredibly fluffy and have hints of pumpkin spice in every bite. Perfect with a warm bowl of chili in the fall!

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Tony is here (Minnesota) visiting me before we head out to Chicago for a few weeks. He is going to help me look for apartments so that I can potentially make a move to the windy city! I’m beyond excited, but I really need to find a great spot with a nice kitchen, so fingers crossed.

Since I know that I’ll be gone from my kitchen for a few weeks, I need to get caught up on recipe development. That means that piles of cookies, ALL THE THINGS pumpkin and of course, lots of muffins.

I made these a few days ago and could not get enough. Tony taste tested all of the batches and decided this one was the best.

In fact I’ve been seeing him sneak into the kitchen at night and butter a muffin up. Can’t blame him because these are seriously delicious, super moist, a hint of pumpkin flavor and a tiny bit sweet. It’s almost soup season and I CANNOT wait to bake up a batch to pair with my sweet potato, black bean and quinoa chili. Mmmm hmmm.

healthy pumpkin cornbread muffins with a jar of honey in the background

Ingredients in pumpkin cornbread muffins

These delicious, healthy pumpkin cornbread muffins are naturally sweetened with honey and incredibly easy to make. Here’s what you’ll need:

  • Yellow cornmeal: these muffins are made up of a mix of flour & cornmeal to give them that true cornbread texture and flavor.
  • Whole wheat pastry flour: I love baking with whole wheat pastry flour because it keep these muffins super fluffy and adds a boost of whole grains. You can also use white whole wheat flour.
  • Baking powder & salt: to help these cornbread muffins bake up properly.
  • Cozy spices: we’re adding cinnamon and a pinch of nutmeg for that delicious pumpkin spice flavor.
  • Pumpkin puree: feel free to use canned pumpkin puree or make your own with this tutorial! Pumpkin puree gives these muffins a boost of moisture and delicious pumpkin flavor.
  • Egg: you’ll need 1 egg in this recipe to give these muffins the right texture.
  • Almond milk: I like to use a regular unsweetened almond milk but feel free to use any milk you’d like.
  • Honey: we’re naturally sweetening these muffins with some honey. Honey + cornbread = the best flavor combination!
  • Butter: you’ll want to use melted butter or coconut oil for moisture in these muffins.

healthy pumpkin cornbread muffin drizzled with honey

How to make pumpkin cornbread muffins

  1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick.
  2. In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together.
  3. In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter.
  4. Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins.
  5. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.

healthy pumpkin cornbread muffin drizzled with honey

Freezer-friendly pumpkin cornbread muffins

These healthy pumpkin cornbread muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

What to serve with pumpkin cornbread muffins

These healthy pumpkin cornbread muffins make a delicious snack on their own and are even better at a side to your favorite fall dinners. Here’s what I suggest:

I hope you love these easy honey pumpkin cornbread muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Honey Pumpkin Cornbread Muffins

4.93 from 13 votes
healthy pumpkin cornbread muffin drizzled with honey
Course Dairy Free, Muffins, Side Dish, Snack
Cuisine American
Keyword healthy pumpkin cornbread muffins, pumpkin cornbread muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 12

Amazing, healthy pumpkin cornbread muffins naturally sweetened with honey. These easy pumpkin cornbread muffins are incredibly fluffy and have hints of pumpkin spice in every bite. Perfect with a warm bowl of chili in the fall!

Ingredients

  • 1 1/4 cups yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup canned pumpkin
  • 1 egg, slightly beaten
  • 1 cup unsweetened almond milk
  • 1/3 cup honey
  • 2 tablespoons melted butter or coconut oil

Instructions

  1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick.

  2. In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together. 
  3. In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter. 
  4. Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins. 
  5. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.

Recipe Notes

To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

Nutrition
Servings: 12 muffins
Serving size: 1 muffin
Calories: 141kcal
Fat: 3.2g
Carbohydrates: 26.6g
Fiber: 2.6g
Sugar: 7.7g
Protein: 2.8g
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