Recipe courtesy of Dini Klein

Pumpkin-Sage Corn Muffins

If you love cornbread and pumpkin bread, combine them to make an herby, savory baked good.
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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 12 muffins
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1 1/4 cups all-purpose flour

1 1/2 cups sugar 

1 1/2 tablespoons baking powder 

1/2 teaspoon salt 

1 cup cornmeal 

1 teaspoon finely chopped fresh sage 

1/4 teaspoon ground cardamom 

1/8 teaspoon ground cinnamon 

1 cup pumpkin puree 

2 large eggs 

1 cup almond milk 

3/4 cup butter, melted 


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners.
  2. Mix together the flour, sugar, baking powder, salt, cornmeal, sage, cardamom and cinnamon in a large bowl. Then add in the pumpkin puree, eggs, milk and butter. Mix until smooth. 
  3. Scoop the batter into the muffin liners, 3/4 of the way full. Bake for 30 minutes or until golden. 
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