Pumpkin Pie Spice Cornbread Muffins

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!

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! #IDelightSo the other night my wife said she had a serious craving for cornbread with dinner.  We had some maple butter hanging out in the fridge from our visit to a maple tree farm a few months back.  And if there’s one thing that pairs well with maple butter…it’s cornbread!  Maple butter is a creamy spread–think peanut butter but made entirely out of maple syrup.

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! #IDelightSince 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!

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! #IDelightCan 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!

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! #IDelight

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! #IDelight

Pumpkin Cornbread Muffins

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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Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 15 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 158kcal

Ingredients

  • 2/3 cup buttermilk
  • 1/3 cup International Delight Pumpkin Pie Spice creamer
  • 2 Tbsp vegetable oil
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 Tbsp unsalted butter melted
  • 1 Tbsp sugar
  • ½ tsp cinnamon

Instructions

  • 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.

Looking for more tasty cornbread recipes?  Check out these other favorites, too:

Chili and cornbread are classic companions, but who says they need to be separate?  Combine the two together in this one-pot Chili Cornbread Casserole!Chili Cornbread Casserole

Welcome in the cooler weather with a batch of this Cheese Stuffed Jalapeno Cornbread!Cheese Stuffed Jalapeno Cornbread

Stuffed with spinach and cheese, these Spinach Cheddar Cornbread Muffins are great alongside a hot bowl of chili or stew!Spinach Cheddar Cornbread Muffins

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15 Comments

  1. David – you are so good to your wife! Having warm cornbread waiting on her is just too too sweet! And speaking of sweet – is maple butter like apple butter in consistency or as thick as peanut butter? Love the idea of baking with I.D.’s pumpkin pie spice creamer – yup, I totally see why these didn’t last long in yalls kitchen!

    1. Why thank you, Shashi…you are just too kind. I think I need you as my neighbor up here! There may or may not be occasional leftovers…and I could use a friend to help eat them. 🙂 So maple butter is thick…I’d say close to peanut butter in consistency. It’s made entirely out of maple syrup (heated to a certain temperature and then stirred for a while). All I can say is the stuff is pretty darn magical. It’s sweet like maple syrup, but with an entirely different texture. The possibilities are endless!

      1. YES – I will move up there and be your neighbor ONLY if you promise me y’alls leftovers! You and your wife might have to fight my daughter ofF some of my leftovers but I think she is looking for people to give away some other things that come out of my kitchen – just so she wont have to choke ’em down – like this batch of flaxmeal white chocolate walnut bars I made! 🙂
        I am totally intrigued by this maple butter – I googled it and some pictures show it as runny (am assuming these are with it heated up) and others show it looking just like PB like you mentioned… totally fascinated I am!

        1. Haha…well, send her on up here! I’ve always got some leftovers in the kitchen. Today’s project is cupcakes. 🙂 And as far as maple butter, it is definitely thick…although it does melt when heated, so I imagine the pics you see are the ones heated up. It’s a magical creation that we only learned about once we moved up here. I suspect they probably have it at the Dekalb Farmer’s Market, though. They have everything there!!

    1. Thanks, Lindsey! Corn bread is one of those all-time favorite comfort foods…and it’s even better because it’s so incredibly easy to make. 🙂

  2. Whaaat! This recipe is amazing, David! Never thought of adding pumpkin pie spice and maple butter to cornbread, but it’s pretty damn genius if I must be honest! We usually have a big giant pig roast every fall and this seems like the perfect recipe for that!

    1. Oh, man…my mouth started watering as soon as I read pig roast and then thought about having that with pumpkin cornbread! Thanks for making me need to get up and go get lunch now, Graham!

    1. Thanks, Chris! I’ll go ahead and drop some cornbread in the mail to you right now. I hope the mailman doesn’t eat them first, though…he’s been known to take a bite out of stuff before it leaves town.

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