Pumpkin Cornbread Muffins with Cinnamon Honey Butter

You might question “needing” a bread item as you plan your Thanksgiving menu this year, particularly with all of the other side dishes that will likely grace your table. At Tuck & Tate, we think the more the merrier! We will gladly cook extra if it means there will be leftovers later on. Over the years we have served croissants and traditional Parker House rolls, but this year we wanted to try something different and do a pumpkin cornbread muffin. This is a great alternative for people who like cornbread but aren’t including it in their stuffing recipe. We love these muffins all throughout the fall because they can easily swing from sweet to savory depending on what we serve them with. For Thanksgiving we are serving them with whipped cinnamon honey butter, but the muffins are great with chili and the leftovers make amazing cornbread croutons for a kale caesar salad.

Pumpkin Cornbread Muffins with Cinnamon Honey Butter

  • Servings: 12 muffins
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The perfect sweet & savory muffin to accompany your Thanksgiving menu, your next barbecue, or chili on a cold night.

Ingredients For The Muffins

– 1 cup canned pumpkin puree
– 1 cup buttermilk
– 1/4 cup honey
– 1/4 cup + 2 tbs brown sugar
– 2 eggs
– 1 1/4 cups yellow cornmeal
– 3/4 cups all purpose flour
– 1 tbs baking powder
– 1/2 tsp baking soda
– 3/4 tsp salt
– 1 tsp pumpkin pie spice
– 1/2 tsp cinnamon
– 4 tbs butter, melted

Ingredients For The Cinnamon Honey Butter

– 1/2 cup salted butter, room temperature
– 1/4 cup honey
– 1 tsp cinnamon
– sea salt to taste


  1. Preheat the oven to 400 degrees.
  2. Whisk the pumpkin, buttermilk, honey, brown sugar, and 2 eggs together in a large mixing bowl until they are well combined.
  3. In a second bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together. Add the dry ingredients to the wet ingredients. Gently mix to combine, being careful to not over mix, as the muffins will be tough if you do.
  4. Add the melted butter to the cornbread mix and gently mix to combine.
  5. Spray a muffin tin with cooking spray. Use a 1/3 cup measuring cup to pour a just heaping 1/3 cup of batter into each of the 12 muffin cups. Bake the muffins for 17-20 minutes, or until the muffins are cooked through. Remove from the oven and let them cool in the pan for about 10 minutes before removing them from the muffin tin.
  6. While the muffins are in the oven, make the honey butter. Use a hand mixer to whip the butter, honey, and cinnamon in a medium mixing bowl. Add a pinch of sea salt. Serve the muffins hot with the butter at room temperature.
  7. (If you bake the muffins in advance, reheat them at 300 degrees, covered, in the oven for about 7-10 minutes before serving.)


Blueberry Coffee Cake Muffins

When Tuck’s mom graduated from culinary school, she took her first cooking job at a bakery in Portland, Maine. The bakery was known for a number of great dishes, but one of the standouts was coffee cake. Tuck’s dad gained approximately 15 lbs that baseball season eating said coffee cake because it really was that good. A moist sour cream batter, lots of fresh blueberries (which are all over Maine in the summer) and a buttery crumb topping that is to die for. We decided to recreate the coffee cake into muffins as an homage to that year in Portland. All the same taste but a smaller portion size so you can eat them guilt free. 

Blueberry Coffee Cake Muffins 

Makes: 16 muffins 

Prep Time: 15 minutes     Baking Time: 30 minutes 

Ingredients for Muffin Batter: 

  • 1 1/4 cups sour cream 
  • 1 tsp baking soda 
  • 2 1/4 cups all purpose flour 
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1 cup sugar 
  • 1/2 cup butter (room temperature)
  • 2 eggs 
  • 1 tsp vanilla extract 
  • 1 1/2 cups blueberries (fresh or frozen) 

Ingredients for Crumb Topping: 

  • 1/2 cup flour 
  • 1/2 cup sugar
  • 1/2 cup butter (room temperature) 
  • 1/8 tsp salt 
  • 1 tsp cinnamon 


  1. Preheat the oven to 350 degrees. Put 16 muffin liners into a muffin tin and spray the linters generously with cooking spray. Set aside. 
  2. Make the crumb topping. Gently combine the topping ingredients (flour – cinnamon) in a medium sized mixing bowl. This works best by using your hands and pinching the ingredients together. The final texture should be similar to wet sand. Set the bowl aside. 
  3. Make the muffin batter. In a small bowl, combine the sour cream and baking soda. Set aside. 
  4. In a stand mixer, beat the butter and sugar together on medium speed until the ingredients are combined and the texture is light and fluffy. Add the eggs one and a time, mixing the first in completely before adding the second. Add the vanilla and mix again until combined. 
  5. Alternate adding the sour cream mixture and the dry ingredients to the mixing bowl, adding about 1/2 of each at a time and mixing between each addition. When adding the first batch of dry ingredients, add all of the baking powder and salt to the mixing bowl and alternate with just the flour after that. Mix until the batter is just combined; do not over mix. Use a spatula to remove any of the batter from the bottom of the bowl between mixes. 
  6. Add the blueberries to the mixing bowl. Use a spatula to gently mix the blueberries in by hand, being careful to not crush them and turn the batter blue. 
  7. Use a a 1/4 or 1/3 cup measuring cup to scoop the batter into each of the muffin tins. The batter should come up about 3/4 of the way to the top of the liner. Add about 1 tbs of crumb topping to each of the muffins, using your fingers to break it up across the top of the muffin batter. 
  8. Bake in the oven for 20-25 minutes, testing the center of a muffin with a knife or skewer after 20 minutes. Let the muffins cool for at least 10 minutes before serving.