Pumpkin Cornbread Muffins (vegan, gluten-free, refined sugar free)
These pumpkin cornbread muffins are perfect for fall and the holidays. They are moist, fluffy, and so flavorful. You can enjoy it with savory dishes or eat it with some vegan butter and pure maple syrup drizzled on top.
I just love pumpkin and cornbread, so I knew this combo would be amazing. The muffins are lightly sweetened and completely vegan, gluten-free, and refined sugar free. It’s a great way to use up that extra pumpkin you might have on hand.
These pumpkin cornbread muffins are healthier than your average cornbread but still taste so good. It’s an easy side to bake up for Thanksgiving and can be made ahead of time too.
If you make them, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below.
Pumpkin Cornbread Muffins (vegan, gluten-free, refined sugar free)
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free 1:1 all-purpose flour (or regular flour if not GF)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 3/4 cup unsweetened almond milk
- 3/4 cup canned pumpkin puree
- 1/3 cup + 1 Tbsp pure maple syrup
- 1/4 cup avocado oil (or light olive oil)
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt. Whisk until combined.
- In a medium bowl, add the almond milk, pumpkin puree, maple syrup, oil, and apple cider vinegar. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until just combined. Don’t overmix.
- Evenly divide the batter into the muffin cups and sprinkle some pumpkin seeds on top if desired. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes in the pan, then remove from the pan and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days.
Notes
Yum!!😋😋