Pumpkin Cornbread Muffins with Jiffy Mix – Quick & Delicious
The combination of pumpkin with cornbread is irresistible. These Pumpkin cornbread muffins are all full of cozy fall flavor, great with chili, soup, or a pat of butter and/or a drizzle of honey.
These muffins are the perfect blend of sweet pumpkin flavor and hearty cornbread texture — a cozy side for chili, soups, or holiday dinners.
Quick to make with a Jiffy mix shortcut, they taste homemade and festive in every bite!
Soft, moist, and full of fall flavor, these Pumpkin Cornbread Muffins are made with a simple box of Jiffy mix and a swirl of pumpkin puree.
Perfect with chili, soup, or as a holiday, for breakfast, or a side dish!
There’s something about cornbread and pumpkin that just feels like fall — warm, cozy, and comforting.
These Pumpkin Cornbread Muffins start with a box of Jiffy Corn Muffin Mix and a scoop of pumpkin puree, making them the easiest (and tastiest) way to bring seasonal flavor to your table.
These bake up a mile high! And the tops have a nice cinnamon sugar crunch without them being overly sweet. They are the perfect item to serve with Chili or my favorite Pumpkin Jalapeno Chili, after all, it’s pumpkin season.
And if you have more pumpkin puree, be sure to make these pumpkin scones too.
Now onto the cinnamon butter, it’s perfect on these muffins, it adds delicious flavor to these pumpkin cornbread muffins.
These muffins, plus the cinnamon butter, are just like a warm, cozy hug!
I keep a jar of Cinnamon-Sugar in my kitchen cabinet.
Oh, I’ll have to share all the fun uses… for this, just sprinkle it onto soft butter and mix until smooth.
Why You’ll Love This Recipe
- Quick & Easy: Starts with a Jiffy mix, ready in under 30 minutes.
- Perfect Texture: Moist, fluffy, and lightly sweet.
- Versatile: Great with soups, stews, chili, or as a Thanksgiving side.
- Freezer-Friendly: Cool completely and freeze for up to 2 months — they reheat beautifully!
These Pumpkin Cornbread Muffins are one of those recipes that make your kitchen smell amazing — cozy spices, warm pumpkin, and a hint of sweet cornbread.
They’re perfect for everything from tailgating to Thanksgiving dinner.
This gives you another great reason to have pumpkin puree in your pantry year-round.
These taste fantastic and you’ll want to enjoy them long after the Fall season ends.
Serve them with chili, roasted turkey, or a pat of cinnamon butter… and watch them disappear fast!
Looking for great muffin pans, give these a try. I have 3 of them.
Pumpkin Cornbread Muffins
Ingredients
- 1 8.5 oz box Jiffy cornbread mix
- 2 large eggs You'll start with 2 eggs, mix one egg in a small bowl, then remove 1 1/2 tablespoons to use in recipe (discard the remaining egg)
- 1 tablespoon melted butter
- 1 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons coarse turbinado sugar
- 1 teaspoon cinnamon sugar mixture 4 parts sugar, 1 part cinnamon
Instructions
- Preheat oven to 450°
- In a medium bowl, combine the cornbread mix, egg, butter, pumpkin puree, cinnamon, brown sugar, and vanilla extract.
- Mix until all ingredients are combined with a wooden spoon or spatula.
- Let the batter rest 10 minutes. This will allow the cornmeal in the recipe to rehydrate, creating a moist muffin and allowing it to rise up high when baking.
- Prepare 6 portions of a 12-compartment muffin pan (every other)
- Fill each of the 6-compartments. Each portion will get about 1/4 cup. This will result in a high-domed muffin.
- Sprinkle each portion with cinnamon sugar mixture, then add some coarse turbinado sugar.
- Bake at 450° for 15 minutes, a toothpick should come out clean.