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Healthy pumpkin cornbread muffin sliced and laying on a muffin liner and spread with ghee.
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4.25 from 8 votes

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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread
Cuisine: American
Keyword: pumpkin cornbread
Servings: 8 muffins
Calories: 199kcal


  • 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
  • cup coconut sugar
  • 2 Tablespoons coconut oil liquid
  • 1 Tablespoon molasses


  • 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.


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