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If you love cornbread and pumpkin bread, combine them to make an herby, savory baked good.

Pumpkin-Sage Corn Muffins


  • 1 1/4 cups flour

  • 1 1/2 cups sugar

  • 1 1/2 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup cornmeal

  • 1 teaspoon fresh sage, finely chopped

  • 1/4 teaspoon cardamom

  • 1/8 teaspoon cinnamon

  • 1 cup pumpkin puree

  • 2 eggs

  • 1 cup almond milk

  • 3/4 cups butter, melted

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  1. Preheat oven to 350°F.

  2. In a large bowl, mix together the flour, sugar, baking powder, salt, cornmeal, sage, cardamom and cinnamon. Then add in pumpkin puree, eggs, milk and butter. Mix until smooth.

  3. Pour mixture into muffin tins, 3/4 of the way full. Bake for 30 minutes until golden.

Pumpkin-Sage Corn Muffins




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- Pumpkin, sage, corn, all brought together in one fabulous muffin. I'm gonna go show you how I make these really, really delicious corn muffins. Let's go make 'em. So we're gonna start off by chopping some fresh sage. And obviously sage goes beautifully with pumpkin. So I'm gonna chop this up pretty fine so you don't get like a big bite of sage in your muffin. So, we have some flour here and some sugar to sweeten them up, obviously. Gotta have a nice, sweet corn muffin. Corn meal because you can't have a corn muffin without your corn, also a really, really nice color. Let's start mixing that around a little bit. And to this we're going to add our baking powder. Looks like a nice amount of baking powder, but it really makes these rise up and get nice and fluffy. All right, so that's all mixed up pretty nicely, evenly distributed. We're gonna add in our cinnamon and cardamom. I love what cardamom does. Cardamom and cinnamon go really well together. Cloves, cardamom, cinna-mom, cinnamon. Cinna . They all go really nice together. Okay, great, that's all mixed up. Next in goes our milk. And what I love is that you don't need two separate bowls here. You don't need to mix the dry ingredients, then a wet ingredients, put 'em together, I don't have patience for that. One bowl, people, right here. Super, super simple. In goes our pumpkin. You could just use canned pumpkin. That's the absolute easiest way to do this. And I really think it's the pumpkin that makes these super, super moist. I've been looking for a really good corn muffin recipe for a long time and I have yet to find it. These are really good. And you would think because there's like a vegetable in it, that it kinda makes it healthy tasting and not as good, but this actually helps keep it moist. To this we're gonna add our eggs. Okay, give a little whisk around. And lastly, we are going to add some melted butter. You got to have butter in a muffin. Just makes these really, really good. Great flavor. So just mix that all in. And I already have my oven preheated to 350 degrees. Mmm, I smell the butter. Anyone else have a butter obsession? I don't know why I love it so much, it's just so good. All right, you see it's starting to come together? It looks beautiful. You see those little speckles of green throughout and I just make 'em really festive. Also, these could be served as a dessert or they could be savory. So you could really go either way with them. Great, let's put 'em in our muffin tins and we'll bake 'em. We're gonna fill these about three-quarter of the way full. I love using an ice cream scoop for anything. I use it for my pancakes, for my muffins, for cookies, for my lentil burgers, everything. I just love it, makes it so simple and it gives it a perfect amount every single time. To me, there's nothing better than a pastry with your coffee in the morning, and a corn muffin is one of my favorites. Let's go get these in the oven, 350 for about 30 minutes until they're puffed up and golden brown, they bake so good. All right, you guys, it smells so good in here. These have been cooling for about 10 minutes or so. I know, I was able to wait. Very patient. These are great with a cup of coffee and also the perfect addition to any meal. You got to make these. Corn muffins done right, enjoy.

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