These Pumpkin Pie Spice Cornbread Muffins feature a dash of cinnamon and sugar on top. They’re easy, tasty and loaded with your favorite Fall flavors!
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Since maple butter is sweet, I realized that it might be fun to put a slightly sweet spin on my traditional cornbread recipe. With the Fall baking season arriving, I figured cinnamon and sugar needed to be involved somehow. That’s when it hit me…pumpkin! I know pumpkin is usually reserved for October and November, but I just couldn’t help myself. I just had to break into the pumpkin a bit early! The Fall flavors in International Delight’s Pumpkin Pie Spice creamer would be the perfect addition to these cornbread muffins!
Growing up in the South, I’m familiar with adding molasses to cornbread, so I suspected the pumpkin and cinnamon would work well, too. And the result? Well, let’s just say these Pumpkin Pie Spice Cornbread Muffins didn’t last too long around our kitchen!
Can I just tell you guys how excited I was to see International Delight’s Pumpkin Pie Spice creamer in the store? (Apparently I wasn’t the only one who was excited because I grabbed the last bottle on the shelf. And the whole time I kept looking around like someone was going to steal it from me, too. The nerve of some people!) I was pleased to see that International Delight now makes their Pumpkin Pie Spice creamer in a fat-free and sugar-free version. Score! I foresee many crisp, Fall mornings ahead of me involving the back porch and a pumpkin spice latte!
One of my favorite things about baking fresh cornbread muffins is just how incredibly easy they are to make! My wife texted to say that she’d be home in about 30 minutes. I started this recipe, and the cornbread was just coming out of the oven when she walked in the door. Talk about a tasty way to end the day. Embrace the Fall and whip up a batch of these Pumpkin Pie Spice Cornbread Muffins for dinner tonight!
Pumpkin Cornbread Muffins
- In a medium bowl, mix the buttermilk, Pumpkin Pie Spice creamer, oil, cornmeal and flour together. Stir until well combined. Let mixture rest for 15 minutes.
- Preheat oven to 425°F.
- Once the cornmeal has rested, add eggs, baking powder, baking soda, salt and melted butter. Stir until well combined.
- Fill muffin tins about 1/2 to 2/3 full with batter.
- Combine the sugar and cinnamon in a small bowl. Lightly sprinkle the tops of the muffins with the cinnamon sugar mixture.
- Bake at 425°F for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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