Pumpkin Cornbread Muffins (vegan, gluten-free, refined sugar free)
These vegan and gluten-free pumpkin cornbread muffins are a delicious combination of pumpkin and cornbread. They are so moist, fluffy, and delicious.
Print Recipe
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
*Recipe inspired by Love and Lemons
Servings: 12