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Pumpkin Cornbread Muffins

This is an easy way to make something special from an everyday cornbread mix and some canned pumpkin. These are hearty, require no eggs, and are great for breakfast or in a lunchbox. Pumpkin Cornbread Muffins

Makes 12 large muffins.


  • 1-15 oz box cornbread mix
  • 2/3 c raw sugar
  • 1/2 c golden raisins
  • 1/4 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1 c canned pumpkin
  • 1 c plain yogurt
  • 2/3 c water


  1. Preheat the oven to 425 degrees F and generously butter a standard size (1/2 cup capacity each) 12-muffin tin.
  2. In a large bowl, blend together the cornbread mix, raw sugar, raisins, cinnamon, cloves and nutmeg.
  3. Stir in the pumpkin, yogurt and water, just until no dry ingredients show.
  4. Fill the muffin cups all the way to the top and bake 20-25 minutes, or until browning around the edges and firm in the center. Cool on a rack. Serve with honey butter for a special treat.

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