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!
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.
Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.
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.