I know there are a few more weeks of warm weather and summer produce ahead but I’m one of those crazy pumpkin people and I’m totally okay with starting the pumpkin fun a little early.
I love just about anything with pumpkin in it. From edibles delights like pie, soup, muffins, oatmeal and beer to inedible things like candles and lotions. Pumpkin is such a versatile, healthy ingredient to cook with and I love the spices that are normally paired with it — especially pumpkin pie spice, cinnamon and curry.
The pumpkin cornbread muffins I’m sharing today are inspired by my childhood. I grew up eating sweet cornbread, usually straight from the Jiffy box, paired with a pot of slow cooked beans and fried potatoes, a hearty bowl of chili or goulash. Nothing against that cornbread but this version is much better for you (sorry mom!). It’s dairy-free and egg-free, made with whole grains and refined sugar free. It still has that sweetness I like in cornbread, but it’s not overly sweet.