These moist and flavorful muffins are perfect for a cozy snack or a quick breakfast. With a hint of pumpkin spice and a tender crumb, they come together in no time and are sure to please everyone.
Start by heating your oven to 375°F (190°C) and lightly spray a 21-cup muffin tin with cooking spray. In a big bowl, mix together the cornbread mix, baking powder, and pumpkin pie spice. Pour in the pumpkin puree and water, then stir everything just until it’s combined—don’t overmix. Spoon the batter evenly into the muffin cups. Pop the tray into the oven and bake for about 20 minutes, or until a toothpick poked into the center comes out clean. Let them cool a bit before digging in!
- Use room temperature ingredients to help the batter mix evenly.
- Don’t overmix the batter; a few lumps are okay for a tender crumb.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
These muffins are moist and full of warm pumpkin flavor. They come together quickly, making them perfect for busy days. Plus, they have a lovely golden color that looks inviting on any table.
Serve these muffins warm with a pat of butter or a drizzle of honey. They pair wonderfully with a cup of coffee or tea. For a festive touch, add a sprinkle of cinnamon sugar on top before baking.
Store muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, freeze in a sealed bag for up to two months. Reheat gently in the microwave or oven before serving.
