Pumpkin Cornbread Muffins

These pumpkin cornbread muffins are slightly sweet and moist from the pumpkin! They’re the perfect side to a big bowl of cozy soup or chili. Dairy-free, egg-free, refined sugar free and made with whole grains. 

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.

Healthy pumpkin cornbread muffin sliced in hand and laying on a muffin liner and spread with ghee.

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.

Stack of 3 healthy pumpkin cornbread muffins.

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.

Healthy pumpkin cornbread muffins on a table with a cloth napkin and greenery sprigs. One muffin is sliced and spread with ghee.

I used the new honey flavored Almond Breeze for this recipe for an extra hint of sweetness but you could use the regular unsweetened if you’d like to keep the recipe vegan.

Healthy pumpkin cornbread muffins on a table with a cloth napkin and greenery sprigs. One muffin is sliced and spread with ghee.

Isaac and I gobbled up these muffins rather quickly — one night we paired them with a bowl of soup and the rest were eaten for breakfast or as a snack. I’m particularly fond of cutting them in half, warming them up in the toaster oven for a few minutes and spreading each half with a thin layer of nut butter — so good!

If you try these healthy pumpkin cornbread muffins, be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe. 

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Healthy pumpkin cornbread muffin sliced and laying on a muffin liner and spread with ghee.

Pumpkin Cornbread Muffins


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 muffins

Description

These pumpkin cornbread muffins are slightly sweet and moist from the pumpkin! They’re the perfect side to a big bowl of cozy soup or chili. Dairy-free, egg-free, refined sugar free and made with whole grains. 


Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons ground flaxseed + 6 Tablespoons water
  • 1/2 cup pumpkin puree (canned or freshly cooked and processed)
  • 1 cup Almond Breeze almond milk (honey or unsweetened)
  • 1/3 cup coconut sugar
  • 2 Tablespoons coconut oil, liquid
  • 1 Tablespoon molasses

Instructions

  1. Preheat oven to 350° F.
  2. Prepare a regular sized muffin tin by greasing or lining 8 cups.
  3. In a medium sized bowl, make your flaxseed eggs by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
  4. In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
  5. Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
  6. Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do no over mix.
  7. Evenly divide the cornbread mixture into 8 cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.

  • Category: Bread
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 199
  • Sugar: 10g
  • Fat: 5g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 3g

Keywords: pumpkin cornbread

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    28 comments
    1. Rachel Inman
      October 22, 2020 AT 1:42 pm

      Delicious! Made these with veggie filled turkey chili for my boyfriend and I, and they were a major hit! I am gluten free, so I substituted all purpose GF flour, and it worked well. I used 2 eggs and subbed maple syrup for molasses (since I don’t have any). Can’t wait to make these again!

      1. Brittany Mullins
        October 24, 2020 AT 4:17 pm

        Woo!! That makes me so happy to hear, Rachel. I’m pumped these cornbread muffins were a hit. Thanks for making them and for coming back to leave a comment + star rating. I really appreciate it. <3

    2. Liz N.
      December 17, 2019 AT 4:53 pm

      Made these tonight to go with a big pot of pumpkin turkey chili. I used 2 eggs in place of flax meal and water. They came out great. I might make a honey butter to add a bit more sweetness. Thanks for the recipe.

      1. Brittany Mullins
        December 18, 2019 AT 5:02 pm

        So glad the muffins turned out for you, Liz! They would be delicious with honey butter. 🙂 Thank you for coming back to leave a comment + star rating, I so appreciate it. <3

    3. Debra Bonanno
      September 28, 2019 AT 4:59 pm

      May I ask if this receipe is only for humans or do you feed it to birds?I came across this because I was looking to see if it is ok to feed a cockatiel cornbread.The reason I’m writing is I see thereb is nutmeg in the receipeI have read not to give a cockatiel nutmeg. it is toxic to them.Just want to pass this on just in cse I need to.I might make the receipe but not for my cockatiel.Thanks.

    4. Courtney
      November 15, 2018 AT 8:36 pm

      Great recipe! Used soy milk instead of almond and omitted the molasses (by accident – will use next time!) and still turned out awesome!

      1. Brittany Mullins
        November 16, 2018 AT 7:41 am

        Yay!! So glad you hear that you enjoyed the pumpkin cornbread muffins, Courtney. Thank you for letting me know! 🙂

    5. Carley
      November 9, 2018 AT 6:23 pm

      Looks great! Can I make it gluten-free somehow?

      1. Brittany Mullins
        November 10, 2018 AT 10:59 am

        I think you could easily sub all-purpose gluten-free flour for the whole wheat pastry flour to make these gluten-free!

    6. Lindsay
      November 7, 2018 AT 9:56 am

      Can I use regular whole wheat or all purpose flour

      1. Brittany Mullins
        November 7, 2018 AT 11:47 am

        Yes! Regular whole wheat or all purpose flour should work fine. Regular whole wheat might be a little dense on it’s own. I’d do a mix of the two!

    7. Ethel
      October 26, 2014 AT 7:34 pm

      I made this in a cast iron skillet tonight (a half recipe) and it was delicious!!! Thank you for a great recipe!

    8. Corrin Radd
      October 4, 2014 AT 1:19 pm

      Made these today. They’re great.

      1. Brittany Mullins
        October 4, 2014 AT 1:45 pm

        Yay! Thank you so much for trying them. 🙂

    9. Aleisha
      August 31, 2014 AT 12:22 am

      These look delicious. Do you think this recipe would work well with gluten free flour?

    10. Millie | Add A Little
      August 29, 2014 AT 2:37 am

      I love pumpkin and can’t wait for fall to really start! Great recipe brittany!

      1. Brittany Mullins
        August 29, 2014 AT 12:50 pm

        Thanks so much Millie!

    11. Amanda
      August 28, 2014 AT 8:15 pm

      2 of my favorite foods in the entire world: Pumpkin & Almond Butter. These look AMAZING!

      1. Brittany Mullins
        August 29, 2014 AT 12:52 pm

        Such a great combo, right?

    12. Debi
      August 28, 2014 AT 6:24 pm

      Hi, I feel the same way about pumpkin, welcome Fall! I can’t have flaxseed because I have a sensitivity to it. What should I use instead?

      1. Brittany Mullins
        August 29, 2014 AT 12:56 pm

        You can make a chia seed egg instead using chia seeds or you can just do 2 regular eggs if you’re fine with using eggs. 🙂

    13. Shannon
      August 28, 2014 AT 6:10 pm

      This looks so good! I am sure this would pair perfectly with pumpkin chili!

      1. Brittany Mullins
        August 29, 2014 AT 12:57 pm

        Yes, definitely!

    14. Lauren @ The Bikini Experiment
      August 28, 2014 AT 3:46 pm

      The end of summer is almost here so I am ready to bring on the pumpkin! Thanks for the recipe.

    15. Alexis @ Hummusapien
      August 28, 2014 AT 3:27 pm

      Pumpkin season is here babyyyy! I’ll take the whole pan puhhhh-leeeeease!

      1. Brittany Mullins
        August 29, 2014 AT 12:59 pm

        Indeed!! I’m still eating zucchini and peaches but I can have my pumpkin too. 🙂

    16. Christine
      August 28, 2014 AT 2:08 pm

      These look wonderful, I could totally make them now even though we’re still in the 90s! 🙂 Thanks!

    17. Amanda @ Positively Amanda
      August 28, 2014 AT 1:20 pm

      Looks Delicious! I never thought of putting pumpkin in cornbread!

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