Vegan Pumpkin Cornbread Muffins
These vegan pumpkin cornbread muffins are a delicious combination of pumpkin and cornbread. It's the perfect side for Thanksgiving!
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Ingredients
- 1 cup cornmeal
- 1 cup whole wheat flour (or AP flour)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1/2 cup canned pumpkin puree
- 1/3 cup + 1 Tbsp pure maple syrup
- 1/4 cup extra-virgin olive oil
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, combine the cornmeal, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt. Whisk until combined.
- In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, olive oil, and apple cider vinegar until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
- Evenly divide the batter into the muffin cups and bake for 16-20 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!
Servings: 12