Pumpkin Cornbread Muffins

My mother-in-law’s Cornbread Mix is the ultimate cornbread you will ever experience. It isn’t crumbly and dry, but is moist and tender. I thought it would be fun to capture the essence of pumpkin spice in this great mix. Getting creative, I thought it would also be tasty to add a little crumble to the middle and top of these decadent muffins. I wasn’t sure overall how the combination would be, but upon trying one of these after they cooled I am very confident that you will truly enjoy these festive muffins. They could be a dessert muffin or a breakfast/brunch muffin. They are very satisfying, but not overly sweet. The texture of the cornbread with the pumpkin and pecan crumble is most enjoyable.

Print Recipe

Pumpkin Cornbread Muffins

Course: bread

Author: Angel Hickman Peterson

Ingredients

• 3 1/2 C . Cornbread Mix (get the Recipe here)
• 1 tsp . cinnamon
• 1/4 tsp . nutmeg
• Dash of cloves
• 2 beaten eggs
• 1/4 C . olive oil
• 1 C . pumpkin puree
• 1/4 C . honey
• 1 C . buttermilk
• Pecan Crumble
• 1 1/2 C . Oatie Mix ( get the recipe here)
• 1 C . chopped pecans
• 1/4 tsp . cinnamon
• Dash of nutmeg
• 6 T . softened butter
• Mash together until crumbly

Instructions

• Mix cornbread batter until just moist, not over-beaten.
• Grease muffin tins. Add cornbread batter 1/3 full to muffin tin. Place layer of crumble topping then fill muffin tin until just below top of the cup. Put more pecan crumble topping on and gently press to ensure it is all holding together. Unbaked muffins will be flush with the top of the pan. Bake at 375 degrees for 20 minutes. Toothpick will come out clean. Release from pan and cool on wire rack. Serve with butter and honey if desired.