Description
Calling all pumpkin spice lovers! Nothing says fall like sweet pumpkin cornbread with maple syrup. And this is one of my favorite ways to doctor up a basic Jiffy box of cornbread. This easy pumpkin spice cornbread muffin recipe pairs great with everything from chili to your Thanksgiving feast. It is full of warm fall flavors and a moist crumb for a perfect cornbread. The best part is, you only need a few simple ingredients and a box of Jiffy! No buttermilk or canned pumpkin purée required! Literally anyone can make these tasty pumpkin cornbread muffins.
Ingredients
Units
Scale
- 1 box Jiffy Corn Muffin Mix
- 1/3 cup Milk
- 1 egg
- 2 tbsp Unsalted Butter melted
- 1 1/2 tbsp Pure Maple Syrup
- 1 tbsp Sour Cream
- 1 tsp Pumpkin Pie Spice
Instructions
- Pre-heat oven to 400
- Combine Jiffy muffin mix, milk, egg, melted butter, maple syrup, sour cream, and pumpkin spice with a whisk, electric hand mixer or stand mixer. Mix only until combined. Do not over mix.
- Fill a muffin tin with paper baking cups.
- Spoon batter into each muffin cup until they are 2/3 full.
- Bake for 5 minutes at 400 and then lower the temperature to 350 and bake for an additional 10-15 minutes or until golden brown.
- Cool on a wire rack on the kitchen counter for 15 minutes before serving.
Notes
- This recipe makes 8-10 full size muffins and 12-16 mini muffins depending on size.
- Cooking time will vary. Make sure you set a timer for the low end of cook time and check on it. Cornbread is done when the middle doesn’t jiggle and a toothpick comes out clean
- Prep Time: 5
- Cook Time: 20
- Category: Sides
- Method: Bake
- Cuisine: American