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Good Morning Pumpkin-Corn Muffins

By Bobby Deen


Featured in:

From Mama's Table to Mine

Difficulty: Easy

Prep time: 10

Cook time: 20 minutes

Servings: 12


  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup canned pumpkin
  • ½ cup 1% buttermilk
  • ¼ cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • grated zest of 1 orange


Preheat the oven to 350˚F. Spray a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. In another medium bowl, combine the pumpkin, buttermilk, oil, eggs, vanilla, and orange zest. Using a rubber spatula, fold the pumpkin mixture into the flour mixture until just combined.

Spoon the batter into the prepared muffin pan, dividing evenly, and bake for about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then turn the pan over to pop them out onto a wire rack to cool for another 10 minutes. Muffins can be stored (once completely cooled_ in an airtight container for several days.

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