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.

I love just about anything with pumpkin in it and have so many pumpkin recipes on the blog. From recipes like pumpkin pie to pumpkin soup and pumpkin muffins to pumpkin oatmeal to things like candles and lotions – I love it all. 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 it’s refined sugar-free. It still has that sweetness I like in cornbread, but it’s not overly sweet.

Here’s What You Need

• whole wheat pastry flour – packed with protein, fiber, vitamins and minerals, whole wheat pastry flour is really easy to bake with! You can also subsitute regular or gluten-free all-purpose flour.
• cornmeal – cornmeal is a very different texture from corn flour, so make sure you’ve got the right stuff! I like Bob’s Red Mill cornmeal.
• baking powder – the leavening agent that helps these muffins rise.
• sea salt – brings all the flavors together.
• cinnamon and nutmeg – the spices that elevate these cornbread muffins!
• flaxseed – we’ll be using a flaxseed egg in this recipe, but feel free to use 2 regular eggs if you don’t need them to be vegan or egg-free.
• pumpkin – make your own pumpkin puree or use store-bought. Double check that you don’t grab pumpkin pie filling which is loaded with added sugars!
• almond milk – 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. Here’s how to make homemade almond milk if you’re interested.
• coconut sugar –  I love using coconut sugar because it’s a natural sugar with a bit more nutrition, but regular white sugar will work as well.
• coconut oil – instead of butter or vegetable oil, I like using coconut oil. It adds healthy fat to these muffins.
• molasses – the molasses is essential to giving these muffins their golden brown color and to help keep them moist! Plus, molasses is a great source of iron with 20% of your daily suggested intake in just 1 Tablespoon!

How to Make Pumpkin Cornbread Muffins

Preheat Oven – First, you’ll preheat your oven to 350°F and then prepare a regular-sized muffin tin by greasing or lining 8 cups.

Prep Flaxseed Egg – Next, in a small bowl, make your flaxseed eggs by combining the ground flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.

Mix Dry Ingredients – While the flaxseed egg is setting, in a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.

Mix Wet Ingredients – Add the remaining wet ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.

Combine Dry + Wet Ingredients – Gently add the wet mixture into the bowl with the dry ingredients and stir until just combined. Be careful to not over mix.

Bake – Evenly divide the cornbread mixture into the 8 prepared cups.Bake for 25 minutes, until golden in color and a toothpick comes out clean.

Ideas For Serving

These cornbread muffins are so versatile! 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! Need inspiration? Serve alongside one of these soup recipes below!

• Butternut Squash Soup
• Vegan Lentil Soup
• Easy Vegetarian Chili
• White Bean Chicken Chili
• Carrot Parsnip Soup
• Sausage Kale Soup
• Turkey Chili

Storing Leftover Muffins

Leftover muffins will keep in the fridge for 3-4 days. To enjoy the muffins warm, just heat them in the toaster oven before serving. You can also store them in a silicone bag in the freezer. Just reheat them in the microwave for 30-35 seconds or let them thaw on the counter before serving.

Popular Muffin Recipes

• Flourless Pumpkin Muffins
• Almond Flour Muffins
• Oat Bran Muffins
• Zucchini Muffins
• Carrot Raisin Muffins

Pumpkin Cornbread Muffins

4 from 13 votes

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. 

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8 muffins

Ingredients

• 1 cup whole wheat pastry flour
• 1 cup cornmeal
• 1 Tablespoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 Tablespoons ground flaxseed + 6 Tablespoons water
• ½ cup canned pumpkin or homemade pumpkin puree, canned or freshly cooked and processed
• 1 cup Almond Breeze almond milk, honey or unsweetened
• ⅓ cup coconut sugar
• 2 Tablespoons coconut oil, liquid
• 1 Tablespoon molasses

Instructions

 

• Preheat oven to 350°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 combined. 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: 1muffin Calories: 199kcal Carbohydrates: 35g Protein: 3g Fat: 5g Fiber: 4g Sugar: 10g

Author: Brittany Mullins

Course: Bread

Cuisine: American

Keyword: pumpkin cornbread

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