Maple Pumpkin Corn Muffins Recipe

  • Not too sweet and not quite savory, these maple pumpkin corn muffins are great for weekend baking. Bake a batch and enjoy all week long with dinner, as a snack, or as a grab-and-go breakfast pastry. 

    Maple Pumpkin Corn Muffins

    A savory-sweet pastry combo that'll be your go-to weekend treat!

    Prep Time:
    Cook time:
    Servings: 12 muffins


    • whole spelt flour (or all-purpose): 1 cup
    • corn meal: 1¼ cups
    • baking powder: 2 teaspoons
    • salt: ½ teaspoon
    • cinnamon: ½ teaspoon
    • all-spice: ¼ teaspoon
    • all-natural pumpkin puree: 1 cup
    • egg, large: 1
    • whole milk: 1 cup
    • butter, melted: ½ cup
    • pure maple syrup: ⅓ cup
    • brown sugar: ¼ cup


    Step 1: Preheat oven to 400 degrees and lightly grease a 12-cup muffin tin. 

    Step 2: In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, and all-spice. 

    Step 3: Make a well in the center of the bowl, and add the pumpkin puree, egg, milk, butter, maple syrup, and sugar. Whisk until the mixture comes together and is lump free. 

    Step 4: Pour the muffin batter in the muffin cups (¾ of the way full) and bake for about 18 minutes or until tops are golden brown. Allow to cool completely before tasting/serving. 

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