This Pumpkin Cornbread Muffin is absolutely delicious! It beautifully standing tall, nice crunchy cracked top and soft and moist texture. Words are not enough to describe how wonderfully satisfyingly delicious this is, so you have to make it to to believe. 

Fall season opens up the doors to world of comforting cooking and baking ideas. From hot soup to keep is warm, to bread and muffins to keep us going in the morning, to hot beverage and bowl of oatmeal. The list just goes on and on. Although I am sad that Summer is over, I welcome Fall with open arms especially the many delicious baking that I cannot wait to check off my list and try. 

Just like Summer, Fall will be finished before we know it. I had been meaning to share this recipe last year but there were so many other things that I shared last year and I run out of time. By the time I realized it, people are already started sharing holiday baking posts, cookies and sweet holiday treats are pouring in. So this year, I made sure I will not miss the opportunity to share this Pumpkin Cornbread Muffin, you deserve to have this recipe, I cannot deprive you for another year. So let’s let tell you why you should give this a chance. 

Why I Love This Bread

• This is absolutely delicious! Nice crunchy top and soft moist texture inside 
• Super simple recipe, you can make this in less than 1 hour 
• The ingredients are easy to find
• The portion size is perfect for two or one of you like to keep it both for yourself 

Difference Between Pumpkin Purée and Pumpkin Pie Filling

I have to mention this because it is very important to note the major difference of this two, as they greatly affect the taste of the bread. Pumpkin Purée is just puréed pumpkin without any spices in it. Plain, bland and You definitely need to add Fall spices (like cinnamon, nutmeg, All Spice, etc.) in the recipe. Pumpkin Pie Filling has already spices in it, it’s ready to use. You can still add more spices if You like a strong flavor but I always don’t add more because I prefer a subtle flavor. Feel free to use pumpkin puree if that is what you have and add fall spices to your liking. I had never tried making this using just pumpkin puree as I always prefer using pumpkin pie filling.

How to Make Pumpkin Cornbread Muffin

This muffin come so easily, something that you can definitely make in the morning and serve for breakfast, or have it packed to go for lunch or snack at work. Start by creaming the egg and sugar, creaming helps produces a lighter soft texture by incorporating air into the batter. To that, add the pumpkin pie filling, milk and oil and just mix to combine.

Next, work on mixing the dry ingredients, the all-purpose flour, cornmeal, baking powder and salt. Make sure to mix well so the baking powder is properly mix. Once you have the dry ingredients mixed, add it to the wet ingredients and just mix to combing following the rule of thumb “not over mixing”.

That’s the batter! Transfer it in 2 ramekin dish, use a spoon just to level the top. Bake, let cool slightly before serving. I strongly suggest you spread butter when serving for an over the top delicious experience with this muffin.

Can I Bake This in a Muffin Tin?

Now, if you do not have a ramekin dish, you can bake it in a regular muffin tin, you could make about 4 cornbread muffin in that size. The baking time will be different, bake at 350F for 19 – 21 minutes. This muffin will rise nicely, so make sure to fill only to 3/4 full regardless where you bake it.

Why Bake In a Ramekin?

I personally think that baking in ramekins gives a better presentation to bake products or dish. You can serve it on it, no need for plates, no muffin liners needed, and they are reusable. But if you like to serve this muffin out of the ramekin, you can do that too. Run a knife or silicone spatula around the side and turn the ramekin upside down to release the muffin. Transfer in a plate, slice then serve like what I did in this photo.

Tips in Baking in Ramekin Dish

• Although ramekin is freezer safe, when using it to freeze single serving dishes, Do NOT take the ramekins out of the freezer and place it directly into a heated oven. You can either take it out from the freezer and move to the refrigerator to being the temperature down or leave in counter top for at least 30 minutes. You can also put it in the an unheated and allow the oven and the ramekin to heat simultaneously. 
• Do NOT run a cold water to a heated ramekin as the sudden change of temperature could cause the ramekin to crack. 
• Do NOT use ramekin in direct heat, like on top of burner or stove top. 
• To be safe, always read packaging for the limitations of the ramekin in terms of heat, how high you can use it in the oven. 

Ingredients:

• 3/4 cups All-Purpose Flour
• 1/4 cup Cornmeal
• 1/3 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 Egg – room temperature
• 5 tablespoon granulated Sugar
• 1/4 cup Pumpkin Pie Filling
• 2 tablespoon unsalted Butter, melted (45 seconds microwave)
• 2 tbsp flavorless Oil 
• 2 tablespoon Full Fat Milk

Instructions:

1. Preheat oven to 350F and prepare 2 3-inch ramekin dish.
2. Cream Egg and Sugar: Using a hand mixer, beat egg and sugar until pale and fluffy (7 minutes).
3. Add Wet Ingredients: Add the pumpkin pie filling, melted butter, oil and milk. Mix to combine.
4. Mix Dry Ingredients: In a large bowl, whisk all purpose flour, cornmeal, baking powder and salt. Set aside.
5. Add Dry Ingredients: Add the dry ingredients and mix until just combined. Do not over mix.
6. Transfer in the Ramekin Dish: Divide the batter between 2 ramekins.
7. Bake: Bake at 350F for 30 minutes or until a toothpick inserted into center of muffin comes out clean. Remove from the tray and serve warm. This can be serve as is in the ramekin or you can un-mold it and slice for serving

Serves 2

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