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sliced pumpkin muffin topped with vegan butter on white plate next to bowl of pumpkin muffins on marble countertop

Pumpkin Cornbread Muffins


  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 12 Muffins 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

These Pumpkin Cornbread Muffins are moist, tender, and oh-so fluffy! Full of fall flavor and perfectly sweet, they make a delicious dinner side or breakfast treat. Oil-Free.


Ingredients

  • 2 tablespoons ground flaxseed
  • 3/4 cup (180 ml) unsweetened soy milk
  • 1 tablespoon apple cider vinegar
  • 1 cup (160 g) medium-grit cornmeal*
  • 1 cup (130 g) gluten free all purpose flour blend
  • 2 teaspoons pumpkin pie spice blend*
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (235 g) pumpkin puree (not pie mix)
  • 1/3 cup (80 ml) grade A maple syrup

Instructions

  1. Prep: Preheat the oven to 375F and grease or line a 12-muffin tin; set aside. In a small bowl, whisk the flax seed with 5 tablespoons of water; set aside to thicken. In a separate cup, combine the milk and vinegar to form a vegan “buttermilk”; let both of these mixtures sit for at least 5 minutes.
  2. Dry Ingredients: Whisk the cornmeal, flour, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl, then form a well in the center of the bowl.
  3. Wet Ingredients: In a separate bowl, combine the flax “eggs”, buttermilk, pumpkin puree, and maple syrup. Mix until well combined, then pour the wet ingredients into the center of the dry ingredients. Use a spatula to fold the wet into the dry, until a thick batter forms.
  4. Bake: Divide the batter evenly among the muffin tins, then bake in the middle rack of the oven for 20 minutes. Remove from the oven and let the muffins sit in the pan for 3-5 minutes, then carefully transfer to a baking rack to cool completely.
  5. Storage: serve as desired; leftovers will keep at room temperature, in a container with a loose fitting lid, for up to 5 days. These muffins can also be frozen for up to two months and defrosted as necessary.

Notes

  • Substitutions: I recommend using soy milk for this recipe as its high protein content forms the best “buttermilk”, but you can substitute another non-dairy milk if you choose. Apple cider vinegar can be replaced with lemon juice. This recipe should work with most gluten-free flours or flour blends (except coconut flour), but keep in mind that each flour absorbs a different amount of liquid, so you may need to adjust the milk amount.
  • If you do not have pumpkin pie spice in your pantry, use 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/4 teaspoon each of ground cloves and nutmeg instead