These sweet pumpkin cornbread muffins combine cornmeal, roasted pumpkin and a little pepper for a seasonal bake that works for breakfast, snacks or a side dish.

I enjoy my cornbread sweet, so that is the direction I take in this cooking demonstration. With plenty of pumpkin to use, adding some to the batter seemed like a delicious idea.

A little freshly ground black pepper and a couple of dashes of cayenne bring a savory touch to the sweetness.

Serve them warm with butter. Oh, yes!

Sweet Pumpkin Cornbread Muffins With Roasted Pumpkin

In the video, I use soft roasted pumpkin left from making ginger chicken soup in a pumpkin. It is loosely mashed rather than completely smooth, so you can still see little pieces of pumpkin in the finished muffins.

You can use pumpkin purée or soft, mashed roasted pumpkin for this recipe. Choose plain pumpkin rather than sweetened pumpkin pie filling.

Yellow cornmeal is what I have on hand in the demonstration, but white cornmeal is another option.

Watch: How to Bake Sweet Pumpkin Cornbread Muffins

Follow along as I mix the batter, fill the muffin cups and check the muffins for doneness.

Watch the pumpkin cornbread muffins cooking demonstration on YouTube.

Ingredients

Yield: Approximately 12 muffins, using the muffin cups shown in the demonstration. Your yield may vary with the size of your pan.

• 1⅓ cups yellow or white cornmeal
• 1 cup flour
• ¾ cup sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Approximately ½ teaspoon freshly ground black pepper
• A couple of dashes of cayenne pepper, to taste
• 2 cups milk
• Approximately 1½ cups pumpkin purée or soft, mashed roasted pumpkin
• 2 eggs
• Butter, for serving

Note: The batter in the demonstration contains no added butter or oil. The butter is for serving the warm muffins.

Instructions

1. Preheat the oven.
   Heat to 425°F. I use the convection setting in the demonstration. Prepare your muffin pan according to its instructions, greasing or lining the cups as needed.
2. Combine the dry ingredients.
   In a large mixing bowl, stir together the cornmeal, flour, sugar, salt, baking powder, baking soda, black pepper and cayenne until evenly combined.
3. Combine the wet ingredients.
   Crack the eggs into a separate bowl and lightly beat them. Stir the eggs into the milk, then mix in the pumpkin.
4. Mix the batter.
   Add approximately half the wet mixture to the dry ingredients and stir. Add the remaining wet mixture and stir until evenly combined, without beating excessively.
5. Let the batter rest briefly.
   Leave it for about 5 minutes to help soften the cornmeal. In the video, I explain that a brief 5–10 minute rest helps reduce the gritty texture cornmeal muffins can sometimes have.
6. Fill the muffin cups.
   Use a measuring cup or scoop to fill each cup approximately three-quarters full. Redistribute any excess batter with a spoon and wipe away spills from the pan.
7. Bake and check early.
   Begin checking at about 8 minutes. My initial estimate in the demonstration is 10–12 minutes, but that batch needs approximately 14 minutes altogether. Timing will vary with your oven, muffin cups and pumpkin.
8. Check for doneness.
   The muffins should look golden and set. Insert a skewer into the center of a muffin; it should come out clean, without wet batter. If needed, bake a little longer and check again.
9. Cool briefly and release gently.
   Place the muffin pan or supported silicone cups on a cooling rack. Allow the muffins to cool for a few minutes before removing them. If an edge sticks, gently loosen it with a tool suitable for your pan.
10. Serve warm with butter.
    Carefully lift the muffins out rather than dumping them onto their tops. Let them cool enough to handle, split one open and enjoy!

Why I Let the Cornbread Batter Rest

Cornmeal can give muffins a gritty texture when it has not had much time to absorb liquid.

My little trick is to let the mixed batter sit for about 5 minutes before filling the muffin cups. That gives the cornmeal a chance to soften.

When I taste the finished muffins in the video, that softer cornmeal texture is one of the things I notice, along with the pumpkin flavor and their moist, light interior.

Keep the rest brief, then get the muffins into the oven.

Check Your Muffins Rather Than Just the Clock

The demonstration is a good example of why baking times are a guide.

At 12 minutes, I check the muffins and decide they need another 2 minutes. Once the skewer comes out clean, they are ready.

I use large silicone muffin cups and convection in this video. A different pan or oven may give you a different baking time, so start checking early and use the center of the muffins as your final guide.

How to Serve Pumpkin Cornbread Muffins

Warm with butter is my favorite way to enjoy these.

They also work beautifully as a snack, part of breakfast, a lunchbox addition or a side dish with soup or dinner.

The pumpkin brings a seasonal flavor, while the black pepper and cayenne give the sweet batter a little savory contrast.

Explore the pumpkin recipes and more cooking ideas in the Cooking With Kimberly archives.

Do you like your cornbread sweet, savory or somewhere in between?

What would you serve alongside these pumpkin cornbread muffins?

Be a Champion in Your Kitchen, and Eat Deliciously!