Honeynut Pumpkin Muffins with Cornmeal

Updated October 6, 2025

Recipe Overview

• Total Time: 1½ hours (includes prep, cooking, and cooling)

• Servings: 12 muffins

Ingredients

Brown Butter Cornmeal Crumble

• ½ cup (113g) unsalted butter

• ½ cup (75g) fine-ground yellow cornmeal (preferably; medium-ground adds subtle crunch)

• ¾ cup (105g) all-purpose flour

• ¼ cup (50g) granulated sugar

• ½ tsp kosher salt (e.g., Diamond Crystal; use ¼ tsp coarse salt if substituting)

Batter

• 1¾ cups (425g) pumpkin or honeynut squash purée (store-bought 15-oz can or homemade)

• ½ cup (113g) unsalted butter, melted

• 2 large eggs

• ½ cup (100g) granulated sugar

• ½ cup (100g) packed dark brown sugar

• 1 tsp vanilla extract

• 2¼ cups (280g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp kosher salt (e.g., Diamond Crystal; adjust for coarse salt)

• ½ tsp ground cinnamon

• ¼ tsp each: ground allspice, nutmeg, cloves

Cinnamon Sugar

• 2 tbsp granulated sugar

• 1 tbsp all-purpose flour

• 1 tsp ground cinnamon

Instructions

1. Preheat Oven & Prepare Muffin Tin

Preheat oven to 375°F (350°F for convection). Line a 12-cup muffin tin with paper liners.

2. Make the Brown Butter Cornmeal Crumble

• Browning the Butter-Cornmeal: In a small sauté pan, melt butter over medium heat. Add cornmeal and stir constantly with a wooden spoon until the mixture turns deep golden brown (5–7 minutes). Note: The mixture may foam; stir quickly to prevent bubbling over and ensure even browning.

• Cooling the Brown Butter: Transfer the hot mixture to a heat-safe bowl and place it in an ice-water bath. Whisk continuously until stiff (5–6 minutes). For slower cooling, refrigerate for 2–3 hours until firm.

• Forming the Crumble: Once cooled, add flour, sugar, and salt. Use a fork to combine into a coarse crumble; gently press with fingers to form small clumps. Set aside.

3. Prepare the Batter

• Wet Ingredients: In a large bowl, whisk together pumpkin purée, melted butter, eggs, granulated sugar, brown sugar, and vanilla until smooth.

• Dry Ingredients: In a medium bowl, sift (or whisk) flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves. Add dry ingredients to the wet mixture and whisk until just combined (do not overmix—small lumps are acceptable).

4. Prepare Cinnamon Sugar Topping

In a small bowl, mix sugar, flour, and cinnamon until evenly distributed.

5. Assemble & Bake

• Fill & Top: Fill each muffin cup ⅓ full with batter (use a 2-tbsp cookie scoop for consistency). Sprinkle 1 tsp cinnamon sugar over the batter, then top with 1–2 tbsp crumble.

• Finish Filling: Add remaining batter to fill cups to the top, then generously sprinkle with extra crumble (it will settle during baking).

• Bake: Bake for 23–27 minutes, until a toothpick inserted into the center comes out clean and the crumble is light gold.

6. Cool & Serve

Let the pan cool on a wire rack for 30 minutes, then remove muffins. Enjoy warm or store in an airtight container for up to 3 days at room temperature.

Chef’s Tips

• Homemade Honeynut Squash Purée: Roast 1¼ lbs (1–2 small honeynut squash) at 400°F for 35–45 minutes (flipping halfway). Cool, peel, scoop seeds, and mash.

• Texture Adjustments: For more crunch, use medium-ground cornmeal; for smoothness, use fine-ground.

• Time-Saving: Substitute store-bought pumpkin purée for homemade; refrigerate brown butter for up to 3 days.

User Reviews & Adaptations

• “Substituted medium cornmeal for fine-ground; added extra cinnamon to the crumble for warmth. Moist and bakery-quality!”

• “At 7500ft altitude, no adjustments needed—baked in 27 minutes. Skipped cinnamon sugar for cleaner texture.”

• “Used pumpkin pie spice (1½ tsp) instead of individual spices; added 1/8 tsp extra cinnamon for richer flavor.”

• “Loaf variation: Greased a 9x5in pan, increased baking to 50–55 minutes. Followed crumble/batter steps.”

Enjoy your warm, spiced honeynut pumpkin muffins—perfect for fall mornings or as a cozy snack!