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.

These pumpkin cornbread muffins are healthy and wonderful for cozy winter meals!

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.

These pumpkin cornbread muffins are healthy and wonderful for cozy winter meals!

Nutrition wise, these are great. I used whole wheat pastry flour, minimal butter (or coconut oil), cornmeal, a touch of honey and almond milk. I promise that you will be surprised at how good these are. I have to restrain myself for eating more than two.

I plan on baking these during chili season and Thanksgiving this year. Enjoy the muffins! xo

These pumpkin cornbread muffins are healthy and wonderful for cozy winter meals!

4.8 from 4 reviews
Honey Pumpkin Cornbread Muffins
Nutrition Information
  • Serves: 12 muffins
  • Serving size: 1 muffin
  • Calories: 141
  • Fat: 3.2g
  • Carbohydrates: 26.6g
  • Sugar: 7.7g
  • Fiber: 2.6g
  • Protein: 2.8g
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
A twist on the traditional cornbread - this one has pumpkin to keep the muffins moist and honey for a touch of sweetness. Everyone will love these muffins!
  • 1 1/4 cups yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch of 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
  1. Preaheat 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. In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter. Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached.