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.Ā
I know there are a few more weeks of warm weather and summer produce ahead but Iām one of those crazy pumpkin people and Iām 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 ā 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.
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 youād like to keep the recipe vegan.
Isaac and I gobbled up these muffins rather quickly ā one night we paired them with a bowl of soup and the rest were eaten for breakfast or as a snack. Iām 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 ā 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.Ā
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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.Ā
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 1 Tablespoon baking powder
- 1/2 teaspoon sea salt
- Ā½ teaspoon ground cinnamon
- Ā¼ 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
- Preheat oven to 350Ā° F.
- Prepare a regular sized muffin tin by greasing or lining 8 cups.
- 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.
- In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
- 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.
- Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do no over mix.
- Evenly divide the cornbread mixture into 8 cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
Keywords: pumpkin cornbread
Amanda @ Positively Amanda says
Looks Delicious! I never thought of putting pumpkin in cornbread!
Christine says
These look wonderful, I could totally make them now even though we’re still in the 90s! š Thanks!
Alexis @ Hummusapien says
Pumpkin season is here babyyyy! I’ll take the whole pan puhhhh-leeeeease!
Brittany Mullins says
Indeed!! I’m still eating zucchini and peaches but I can have my pumpkin too. š
Lauren @ The Bikini Experiment says
The end of summer is almost here so I am ready to bring on the pumpkin! Thanks for the recipe.
Shannon says
This looks so good! I am sure this would pair perfectly with pumpkin chili!
Brittany Mullins says
Yes, definitely!
Debi says
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?
Brittany Mullins says
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. š
Amanda says
2 of my favorite foods in the entire world: Pumpkin & Almond Butter. These look AMAZING!
Brittany Mullins says
Such a great combo, right?
Millie | Add A Little says
I love pumpkin and can’t wait for fall to really start! Great recipe brittany!
Brittany Mullins says
Thanks so much Millie!
Aleisha says
These look delicious. Do you think this recipe would work well with gluten free flour?
Corrin Radd says
Made these today. They’re great.
Brittany Mullins says
Yay! Thank you so much for trying them. š
Ethel says
I made this in a cast iron skillet tonight (a half recipe) and it was delicious!!! Thank you for a great recipe!
Lindsay says
Can I use regular whole wheat or all purpose flour
Brittany Mullins says
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!
Carley says
Looks great! Can I make it gluten-free somehow?
Brittany Mullins says
I think you could easily sub all-purpose gluten-free flour for the whole wheat pastry flour to make these gluten-free!
Courtney says
Great recipe! Used soy milk instead of almond and omitted the molasses (by accident – will use next time!) and still turned out awesome!
★★★★★
Brittany Mullins says
Yay!! So glad you hear that you enjoyed the pumpkin cornbread muffins, Courtney. Thank you for letting me know! š