Pumpkin Corn Muffins – Overtime Cook
Pumpkin Corn Muffins are the perfect blend of two amazing fall flavors in one extraordinarily moist and flavorful muffin! Do you receive the Overtime Cook newsletter? It's full of recipes, cooking tips and more! Click here to join. Since I got married I make a lot of muffins. My husband likes to have them for […]

Pumpkin Corn Muffins are the perfect blend of two amazing fall flavors in one extraordinarily moist and flavorful muffin!

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Since I got married I make a lot of muffins. My husband likes to have them for breakfast or for a mid-day snack, and they're super easy, which means it's a quick task for me to keep the freezer full for him. I freeze the muffins in individual bags so they can easily be microwaved for a quick meal on the go.

Naturally, I revisited old favorites, such as these blueberry muffins, peach muffins, some healthy chocolate muffins, plus some muffin recipes from my first cookbook, Something sweet. But if you've been following here for awhile, you're probably not surprised that I don't like making recipes over and over again. I'm always looking for new ideas, new recipes, new ways to change things. And when it comes to baking my muffins, to be honest half the time I don't know what I'm going to do, I just look in the pantry and wait for the inspiration to hit me. .

Well, the inspiration one day came via too big a can of pumpkin puree. I bought it to make a different recipe (oddly, I can't remember what it was!). They didn't have the standard size so I bought a bigger one. After using about a cup of mash, I wondered what to do with the rest. Maybe I'll make some muffins, I thought to myself. And then, I don't know why, but cornmeal came to mind. Sometimes that's how my brain works. So I thought, "Pumpkin and corn muffins?" It sounds good."

Ironically, by the time I set out to make them, the open box was open for too long and had to be thrown away. But I went out and bought another can of pumpkin puree, and I went in the oven. I am delighted with the results. Pumpkin and cornbread are both comfort food, both work so well for Thanksgiving and both give these muffins such a delicious taste and texture. I am thrilled with how they came out, and I know you and your family will love them too!

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Scroll through the FAQ to access the recipe.

Can I freeze these muffins?

Absolutely. I like to freeze muffins in individual ziplock bags, but as long as they're in an airtight container or bag, they will be fine. You can simply let them thaw or reheat them in the oven or microwave. And of course, don't hesitate to serve them warm, with a knob of melted butter because… .. yum!

Can I double this recipe?

You certainly can! I doubled that down because, like I said, I always keep my freezer stocked with muffins. It worked great once doubled!

Is it best done by hand or with an electric mixer?

Either works. Personally, I find the muffin batter very easy to mix by hand, so I make it that way. Mainly because I am lazy to wash the bowl of my electric mixer. That being said, there is no reason not to use one! I would use a pallet prop, if you have one.

Can I use pumpkin pie filling instead of mashed pumpkin?

I do not recommend making this substitute in this recipe. The canned pumpkin pie filling has added sugar, as well as additional flavors, which would make these muffins too sweet. For best results, use 100% pure pumpkin puree in this recipe - store-bought or homemade.

Pumpkin and Corn Muffins


Serves: about 18 muffins


  • 4 eggs
  • ¾ cup canned pumpkin puree
  • ⅓ cup of oil
  • ¼ cup maple syrup
  • ½ cup of milk or non-dairy milk
  • 1½ teaspoon of baking powder
  • 1½ teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • ¾ cup of sugar
  • 1½ teaspoon of cinnamon
  • 1 cup of flour
  • 1¼ cup cornmeal


  1. Preheat the oven to 350. Line a muffin tin with paper cups and set aside.
  2. Combine eggs, pumpkin puree, oil, maple syrup and milk in a medium bowl. Whisk to combine.
  3. Add the baking powder, baking soda, salt, vanilla, sugar and cinnamon. Whisk until smooth.
  4. Switch from a whisk to a rubber spatula or wooden spoon. Add the flour and cornmeal. Stir to incorporate.
  5. Pour batter into prepared muffin cups, filling each cup about ¾ full. Bake for 16 to 18 minutes, until the top is set.

Plan ahead:

  1. These muffins freeze well in an airtight container or bag.


If you liked this recipe, you may also like:

Peanut butter muffins

Lotus pumpkin mousse

Pumpkin and spice waffles

Pumpkin and Maple Granola

Tools needed for this recipe:

Muffin pan


Mixing bowls

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Thanks for stopping by! Hope you enjoy these muffins as much as we do! - Miriam

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