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Pumpkin Corn Muffins with Honey Sage Butter

These pumpkin corn muffins are the perfect balance between sweet and savory. Serve them with a fall soup, stew or chili or, eat them alongside breakfast.

Have you ever tried to pare down your pantry stock? We’re about a month out from moving and I’m determined to not have to dedicate boxes to canned/boxed/bagged food.

But, I’m a total pantry hoarder so this is quite the challenge.

Currently, on the floor of my hallway pantry you will find no less than 3 jugs of maple syrup, 2 huge containers of extra virgin olive oil, multiple 5lb. bags of flour, 4 jars of almond butter, 2 jars of peanut butter, 1 jar of coconut butter and yet only one little can of pumpkin from last year.

Above that, there are cans upon cans of beans, chicken/vegetable broth, coconut milk, diced tomatoes, tomato sauce, whole tomatoes and a whole lotta nuts.

Pumpkin Corn Muffins |

I hate running out of things mid recipe, hence the stockpile.

However, making meals with all of this stuff without having to buy other supplemental food items is practically impossible.

I look at those jugs of maple syrup and for a split second my mind goes to the pasta scene in Elf and I think “hmm, maybe?”.

Pumpkin Corn Muffins |

So instead of tackling the maple syrup, beans and tomato problem I have on hand, I went for the lone can of pumpkin and came out with these.

Pumpkin, I can do.

But now that the pumpkin is gone, I’m going to apologize in advance for what may come out of this blog in the next month.

Pumpkin Corn Muffins |

If I end up on here trying to convince you to make some disgusting maple syrup, canned tomato and peanut butter concoction, just excuse the temporary insanity and make a pumpkin corn muffin instead.

More corn bread recipes to try:

Vanilla Pumpkin Skillet Cornbread
Bacon Jalapeno Herb Cornbread
Cranberry Corn Muffins
Strawberry Corn Muffins
Vegan Cornbread (Gluten-Free)

Pumpkin Corn Muffins with Honey Sage Butter

These pumpkin corn muffins are the perfect balance between sweet and savory. Serve them with a fall soup, stew or chili or, eat them alongside breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings


  • 1 cup yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons brown sugar
  • 1 egg
  • 1/2 cup whole milk
  • 1/4 cup full fat Greek yogurt
  • 1 tablespoon melted butter
  • 1 cup pumpkin puree

Honey sage butter

  • 2 tablespoons butter
  • 1/2 tablespoon honey
  • 1/2 tablespoon chopped fresh sage


  • Preheat oven to 375 degrees and grease a muffin tin.
  • Combine dry ingredients in a large bowl.
  • Whisk together remaining wet ingredients in a medium bowl.
  • Add the wet ingredients to the dry and mix until combined.
  • Spoon the batter into the muffin tins until about 3/4 full.
  • Bake for about 15 minutes until tops are starting to turn golden brown around the edges.
  • Remove from oven and let cool for 3-5 minutes in the tin before transferring to a wire rack to cool.
  • While muffins are cooling, mix together the honey sage butter ingredients with a spoon in a small bowl.
  • Serve the muffins warm with the butter.

Nutrition Facts

Serving: 1SERVING | Calories: 175kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 269mg | Potassium: 185mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3963IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Baked Goods
Keyword pumpkin corn muffins


Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating

Emma Lou

Sunday 17th of November 2019

Could almond flour or rice flour be used instead of the WW? Would love to try these but my husband is gluten free.

Running to the Kitchen

Tuesday 19th of November 2019

I wouldn't suggest either of those as a 1:1 substitution for WW. If you can use a GF baking blend that might be better.

Genevieve Rohan

Sunday 30th of October 2016

These are wonderful muffins. They are perfect for soups in fall. I subtstituted soy milk and non-fat Greek yogurt because it was what I had. The muffins turned out wonderfully! Thanks for a more savory pumpkin recipe!

heather @french press

Friday 18th of September 2015

cleaning out the pantry was the hardest part of moving for me - I hate moving food, but like you I stockpile pantry stuff. good use of that lone can of pumpkin. and that butter sounds incredible


Tuesday 18th of November 2014

Beautiful muffins with great ingredients...the sage butter is absolutely marketable! Luv the use of cornmeal and yogurt...


Tuesday 18th of November 2014

I'd love a gluten-free/grain-free version!