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5 from 1 vote

Healthy Pumpkin Cornbread Muffins

These Healthy Pumpkin Cornbread Muffins make a delicious snack, but they're best served alongside your favourite soup, stew or chili!
Course Side Dish
Cuisine Baking
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 193kcal
Author Chrissie Baker (thebusybaker.ca)


  • 1 1/2 cups pumpkin puree
  • 3/4 cup milk
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 2 tablespoons vegetable or coconut oil (melted)
  • 1 cup all purpose flour
  • 1 1/2 cup cornmeal
  • 1/3 cup raw sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt


  • Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
  • Add the pumpkin puree, milk, eggs, Greek yogurt, and oil to a large bowl and whisk with a fork or wire whisk until well combined.
  • In a separate bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and sea salt and whisk to combine.
  • Add the flour mixture to the wet ingredients and stir together with a rubber spatula just until no streaks of flour remain (do not overmix!).
  • Add the batter to the prepared muffin tin, dividing the batter as evenly as possible between the cups.
  • Bake the muffins for 22-25 minutes at 350 degrees Fahrenheit.
  • Let them cool in the pan for about 5 minutes before removing them to a wire rack to cool until they're an appropriate temperature for serving. Enjoy them while they're warm alongside your favourite soup, stew or chili!


Feel free to substitute up to 1/2 cup of the cornmeal with the same amount of cream of wheat, if desired. This will give the muffins a smoother, less cornbread-like texture if that's what you're after.


Serving: 1serving | Calories: 193kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 123mg | Potassium: 294mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4837IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg