Bite size Pumpkin Cornmeal Muffin is a great way to celebrate Fall an enjoy the many delicious food that this season offer. This mini muffins are tiny, but they big in flavor and full of deliciousness in every bite. This muffin is for people who enjoy a subtle pumpkin flavor, really subtle almost like there’s no pumpkin here. But as I always say, feel free to add fall spices like all spice or nutmeg for a stronger flavor. I am just not a fan of strong fall spices but that does not mean I cannot enjoy fall baking.
I intentionally made this into small batch for two because You know not a lot of my friends are crazy pumpkin muffin, so a small batch for two is just a perfect size do share few pieces or even to have all to myself which I ended up doing. It did not have the chance to reach the office. But it is so easy to make, so I can make it anytime and in less than 1 hour I have freshly baked mini yummy muffins.
What are the ingredients to make Pumpkin Cornmeal Muffin?
- All-Purpose Flour
- Cornmeal – the cornmeal produces a nice grainy crunchy top which is absolutely delicious, something that you cannot get from using our all-purpose flour.
- Baking Soda & Baking Powder – leavening agents to give the muffins a nice rise
- Salt – to taste, always nice to add a little salt
- Sugar – for slight sweetness
- Cinnamon – for flavoring. You can also add all spice or nutmeg or any other fall spices that you like
- Milk – to lighten the muffin
- Egg – to give structure to the muffin
- Vanilla Extract – for flavoring
- Melted Butter – adding a little butter always give muffin a nice taste
How do you make Pumpkin Cornmeal Muffin?
As I mentioned earlier, this is such an easy recipe. No electric mixer needed and ready in less than 1 hour. Simply mix all the dry ingredient and wet ingredients separately then combine both in one bowl. Mix until combined and divide into 8 mini muffin holes. Bake, spread some butter and enjoy! Sounds easy? It is, trust me 🙂
What’s the Difference between Pumpkin Pie Filling and Pumpkin Purée?
Pumpkin Pie Filling already have the fall spices (nutmeg, cinnamon etc) so You don’t really need to add more to get the flavor. It has a subtle flavor, which I personally prefer. You can always add more fall spices if You want the flavor to be stronger. Pumpkin Purée on the other hand is just a puree without the spices added, You can even make your own by simply boiling or Pumpkin and pureeing it in a blender. When You use Pumpkin Puree , You have to had Fall spices. I find that the Pumpkin Pie Filling is the better option because I do not keep stock of most of Fall spices, this way I don’t have to buy it and just let it sitting in my storage. I did not test this using Pumpkin purée, so I cannot give you the measurement of how much Fall spices you should add. In case you do, let me know and I would be happy to mention it in this post.
What if I don’t have cornmeal?
You can still make it as a regular Pumpkin Muffin, substitute the portion of the cornmeal with all-purpose flour. The texture will be different as you would not get that nice grainy crunchy top but it will still taste good.
Can I make this in a large Muffin Pan?
Yes you can. You will probably end up with 3 regular size muffins. Bake it at 350F for 18 – 20 minutes or until toothpick inserted in the center comes out clean.
- 5 tbsp All-Purpose Flour
- 2 tbsp Cornmeal
- 1/4 cup granulated Sugar
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Cinnamon
- 1/8 tsp Salt
- 1 Egg
- 2 tbsp Pumpkin Pie Filling
- 1 tbsp Vegetable Oil
- 1/2 tsp Vanilla Extract
- Pre-heat the oven to 350F. Spray mini muffin tin with oil or line with a muffin liner Set aside.
- Dry Ingredients: In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon and salt.
- Wet Ingredients: In a separate bowl, manually mix the egg, pumpkin, vegetable oil, and vanilla extract.
- Dry Ingredients + Wet Ingredients: To the dry ingredients, pour the wet ingredients and gently mix until fully combined. Stop as soon as no more visible flour, do NOT over mix to avoid getting a tough bread.
- Transfer in prepared muffin tin and gently shake pan to even out the batter.
- Bake at 350 degrees for 13 minutes or until toothpick comes out clean.
Makes 8 mini muffins
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