I've been sharing recipes online for over a decade, and I know a disappointing pan of cornbread when I see one. Dry, crumbly, and bland isn't making it to anybody's table around here. These pumpkin honey cornbread muffins bake up soft, moist, and packed with flavor thanks to the combination of pumpkin puree, honey, and just the right balance of cornmeal. I've tested plenty of cornbread recipes over the years, and this is one of my favorite ways to bring seasonal flavor to the table.
Here's the Tea From Brandi!
As someone who grew up around Southern cooking, cornbread is serious business. It can't be dry, it can't be bland, and it definitely can't fall apart the second you pick it up. These pumpkin honey cornbread muffins check every box. The pumpkin keeps them tender, the honey adds a touch of sweetness, and the texture lands right where it should.
You will also love my classic Southern Cornbread Recipe.
Honey Pumpkin Cornbread Ingredients
- Yellow Cornmeal: Yellow cornmeal is my go-to for cornbread muffins because it gives them that classic cornbread flavor and beautiful golden color. It's a staple when making Southern-style cornbread.
- Flour
- Baking Powder
- Brown Sugar or Sweetener
- Pureed Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling. The cans look similar, but pumpkin pie filling already has sugar and spices added, which can throw off the flavor and texture of the muffins.
- Pumpkin Pie Spice: Pumpkin pie spice does a lot of the heavy lifting when it comes to flavor. It's a blend of warm spices like cinnamon, nutmeg, ginger, and allspice that pairs perfectly with pumpkin. Instead of measuring several spices individually, you get all of those cozy fall flavors in one simple ingredient.
- Eggs
- Buttermilk
- Sour Cream or Plain Greek Yogurt
- Honey
- Butter
How to Make Pumpkin Honey Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Oven and Pan: Preheat the oven to 400 degrees. Line a muffin pan with liners or spray it with butter or cooking oil.
- Combine the Dry Ingredients: In a large bowl, combine the yellow cornmeal, flour, baking powder, brown sugar or sweetener, pumpkin pie spice, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, buttermilk, sour cream or Greek yogurt, honey, and melted butter until smooth.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix.
- Fill the Muffin Pan: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Bake until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with butter and an extra drizzle of honey if desired.
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Pumpkin Honey Cornbread
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 cup brown sugar or sweetener
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 eggs
- 1 ½ cups buttermilk See notes for substitution.
- 1 ½ cups 100% pure pumpkin
- ½ cup sour cream or plain Greek yogurt
- ½ cup honey
- 2 tablespoons unsalted butter Melted measured solid.
- butter to grease the pan
- foil
Honey Butter Topping
- 2 tablespoons honey
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 400 degrees. Grease the muffin tin with butter or oil.
- In a large mixing bowl, add the yellow cornmeal, flour, baking powder, brown sugar, pumpkin pie spice, and salt. Stir until combined.2 cups yellow cornmeal, 6 tablespoons all-purpose flour, 3 teaspoons baking powder, 1 cup brown sugar or sweetener, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon salt
- In a separate bowl, whisk together the eggs, buttermilk, sour cream (or Greek yogurt), pumpkin, honey, and melted butter until smooth.2 eggs, 1 ½ cups buttermilk See notes for substitution., 1 ½ cups 100% pure pumpkin, ½ cup sour cream or plain Greek yogurt, ½ cup honey, 2 tablespoons unsalted butter Melted measured solid.
- Pour the mixture into the muffin cups (I like to use a cup with a spout for an easy pour), filling each about three-quarters full. (I have also tested filling them to the top and that worked just fine with my muffin tin.) The batter will produce enough muffins with only a small amount remaining and left over.Be sure not to over-mix the batter. Over-mixing will lead to muffins that are tough and will crumble. Only mix well enough to combine the ingredients.
- Bake for 8-9 minutes. Check in on the muffins. If the tops have browned, place a piece of foil over the pan. Don't seal the pan completely. Use the foil to tint the heat from the oven so the tops of the muffins don't overbrown, but the inside continues to bake.Bake for an additional 7-10 minutes or until a toothpick can be inserted and return clean. Mine were ready at 17 minutes.
- Combine 2 tablespoons of melted butter and 2 tablespoons of honey. While the muffins are still warm, brush the honey butter over the muffins.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yes. In fact, that's what I recommend. Just make sure you're using 100% pumpkin puree and not pumpkin pie filling, which already contains added sugar and spices.
They have a noticeable pumpkin flavor, but the honey and cornmeal balance everything out. They're not overly pumpkin-heavy or overpowering.
Yes. If you don't have buttermilk, add 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of milk and let it sit for about 5 minutes. It works great in this recipe.
The most common cause is overbaking. Pull them from the oven as soon as a toothpick comes out mostly clean. Measuring too much flour can also dry them out.
Absolutely. They're great for meal prep and can be made a day or two in advance. Store them tightly covered at room temperature or in the fridge. I like to wrap them in plastic wrap, and then foil.
Don't overmix the batter and avoid baking them too long. The honey, butter, and sour cream (or Greek yogurt) help keep them soft and tender.
Yes. Let them cool completely, then store them in a freezer-safe bag or container. For best results, wrap them in plastic wrap first, then foil and place them in a resealable bag. Plastic wrap will help them retain their texture and foil helps prevent ice crystals. They will keep for up to 3-4 months.
A few seconds in the microwave works great. You can also warm them in a 300-degree oven for several minutes if you're reheating a larger batch.
You can reduce the honey or sugar if you prefer a more traditional Southern-style cornbread flavor. Keep in mind the muffins won't have the same sweet finish.
Yes. Yellow cornmeal gives the muffins a richer color and slightly heartier corn flavor, but white cornmeal works just fine.
This usually happens when the batter is overmixed or the oven door is opened too early while they're baking.
Yes, an 8x8 baking dish or 10 inch cast iron skillet will work best.
Add your cornbread batter to a piping hot pan. You can heat the pan in the oven for 5-10 minutes first.
Fill them about ¾ of the way full. That gives them enough room to rise without overflowing. I will admit, I sometimes fill them all of the way up and they still turn out fine for me.
Variations and Add-ins
- Chopped Pecans
- Chopped Walnuts
- Dried Cranberries
- Raisins
- White Chocolate Chips
- Semi-Sweet Chocolate Chips
- Dark Chocolate Chips
- Cinnamon Chips
- Butterscotch Chips
- Orange Zest
- Maple Syrup (replace part of the honey)
- Brown Butter
- Cheese
- Bacon
What to Serve with Pumpkin Cornbread
Soups and chilis are my favorites for fall to pair with this cornbread. Pair this with marry me chicken soup, creamy white chicken chili, beer cheese soup, or ground chicken chili.
More Cornbread Recipes
Sweet Honey Cornbread
Cornbread Muffins recipe
Hot Water Cornbread
Jiffy Sweet Potato Cornbread Muffins
Jiffy Creamed Corn Casserole
Soul Food Sweet Potato Cornbread
Jalapeno Cheddar Cornbread
Keto Low Carb Cornbread
Chicken and Dressing
Southern Cornbread Casserole
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