Preheat your oven to 400 degrees F. This is an essential first step to ensure your muffins bake evenly. A hot oven will help them rise perfectly, creating a fluffy texture.
Next, grease a 12-cup muffin tin with nonstick cooking spray or line it with paper liners. I prefer to spray the inside of the liners too; this ensures that the muffins won’t stick when it’s time to enjoy them.
In a large mixing bowl, combine the whole wheat pastry flour, yellow cornmeal, baking powder, salt, cinnamon, and nutmeg. Stir them together until well blended. The aroma of these spices will start to fill your kitchen, getting you excited for the baking to come.
In another large bowl, mix together the canned pumpkin, egg, almond milk, honey, and melted butter. Stir until everything is well combined, and the mixture is smooth. This rich, golden-orange mixture is the heart of your muffins.
Now, it’s time to bring the dry and wet ingredients together. Add the bowl of dry ingredients to the wet mixture and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will lead to tender muffins!
Next, divide the batter evenly into the prepared muffin tins. You want to fill each cup about three-quarters full. If you have any leftover batter, you could always make a mini muffin!
Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. Keep an eye on them; you’ll know they’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The tops should be golden brown and slightly domed.
Once done, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. This waiting period is tough, but it’s worth it to avoid burning your fingers!
Finally, enjoy your freshly baked Honey Pumpkin Cornbread Muffins. They are delightful when slightly warm, and you can even spread a little butter on top for an extra treat!
