Made with creamy pumpkin and sweetened with maple syrup, these Vegan Pumpkin Cornbread Muffins are sure to be a hit this holiday season!
As soon as September arrives, Americans become obsessed with pumpkins. We find ways to hide it in everything! I’m even guilty of sharing lots of pumpkin recipes on my blog, including Pumpkin Peanut Butter Soup, Vegan Pumpkin Chili, Pumpkin Baked Oatmeal, Dairy-Free Pumpkin Spice Lattes, and of course, these Vegan Pumpkin Cornbread Muffins. Basically, Americans find ways to eat pumpkin for breakfast, lunch, and dinner during the fall months!
Why you’ll love this recipe!
- The addition of pumpkin turns the classic cornbread into something else Lively and festive That will look beautiful in the middle of your holiday spread!
- These are vegan pumpkin cornbread muffins Pairs perfectly with both sweet and savory dishes. We love it for breakfast with cheesy tofu scramble or as a side with hearty vegetarian pumpkin chili.
- Flaxseed and non-dairy milk make up this pumpkin cornbread recipe Dairy and egg free Which is great for people with allergies.
- there No weird or hard to find ingredients In this pumpkin cornbread recipe. If you bake a lot, you probably already have all the ingredients on hand!
material
- Hemp eggs – If you’ve never made and used a hemp egg before, it’s really easy to do! Simply whisk 1 tablespoon of flaxseed with 3 tablespoons of water and then let it sit until it thickens. Then you use it like regular eggs in baking.
- Pumpkin puree – I love making a big batch of homemade pumpkin puree in early fall and using it in these Vegan Pumpkin Cornbread Muffins…or any other pumpkin recipe I’m craving! You can always use store bought pumpkin puree. Just make sure you don’t buy pumpkin pie filling.
- Non-dairy milk – You can use any non-dairy milk you want or have on hand. Just make sure it’s sweet and tasteless!
- Maple syrup – Maple syrup is my liquid sweetener because it’s a really natural sweetener and tastes amazing. I have not tested other liquid sweeteners in this recipe.
- sugar – Cane sugar is my favorite sugar to use in baking!
- corn flour – There are lots of different types of corn flour and corn meal. You may see products called “harina de maize,” “masa harina,” “cornmeal,” “stone-ground cornmeal” and “corn flour” at your grocery store. The main thing you want to look for is corn flour or finely ground corn meal. I prefer to stick with corn flour though so I don’t end up with gritty muffins.
- wheat flour – I like to bake with whole wheat flour whenever possible and this is the only flour I tested in this recipe.
- the oil – A neutral flavored oil is best in this recipe, such as vegetable or canola oil. A light olive oil will work too!
- Cinnamon and nutmeg – Since these vegan cornbread muffins are sweet and contain pumpkin, we have to include some warm spices, right?!
See recipe card for full list of ingredients and quantities.
variety
- Apple Cornbread Muffins – Swap pumpkin puree for applesauce.
- Banana Cornbread Muffins – For a more unique muffin flavor, swap the pumpkin puree for mashed bananas.
- Mix-in – If you want to add some texture to your muffins, you can add some fresh corn to these muffins for a more delicious muffin. For a sweet muffin, try raisins or craisins. If you think a certain mix pairs well with pumpkin and cornbread, check this out!
How to Make Vegan Pumpkin Cornbread Muffins
Step 1: In a small bowl, whisk together 2 tablespoons of ground flaxseed and 6 tablespoons of water to make your flax egg. Set aside to thicken.
Step 2: In a large bowl, whisk together the pumpkin puree, non-dairy milk, maple syrup, sugar, and condensed milk.
Step 3: In a separate bowl, whisk together the dry ingredients from cornmeal to nutmeg.
Step 4: Add the wet ingredients and oil to the dry ingredients and stir until combined.
Step 5: Divide the batter among 12 muffin cups, filling them to the brim.
Step 6: Bake for 20-23 minutes or until beginning to turn golden and a toothpick inserted in the center comes out clean.
Expert tips
- Make sure you don’t accidentally use pumpkin pie filling in this recipe, which has been sweetened. You just want to use plain pumpkin puree!
- Because they don’t contain eggs, muffins tend to be denser and stickier. For that reason, be sure to bake these Vegan Pumpkin Cornbread Muffins completely and let them cool completely. If you underbake them or eat them while they’re still warm (which is still delicious) they’ll probably be a bit more gummy/sticky.
Recipe FAQs
To make cornbread vegan, you need to make sure the recipe contains no eggs or dairy. You can use a flax egg or aquafaba, which is liquid from a can of chickpeas, to replace the egg. For dairy, use non-dairy milk or make dairy-free buttermilk with 1 tablespoon vinegar and 1 cup non-dairy milk. Use vegan butter if needed!
Both cornmeal and cornmeal are made from dried corn that is combined, but they are still different. Cornmeal is baked until fine and smooth and is good for baking. Corn meal, however, is coarse flour and gritty.
I like to use fine corn flour. Corn meal is often thicker and results in the final product!
More Vegan Cornbread Recipes!
Love this recipe? Please leave a 5-star rating on the recipe card below and a review in the comments section further down the page
Vegan Pumpkin Cornbread Muffins
Made with creamy pumpkin and sweetened with maple syrup, these Vegan Pumpkin Cornbread Muffins are sure to be a hit this holiday season!
material
instructions
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Preheat your oven 400 °Fa And line 12 muffin cups thoroughly with silicone liners or grease.
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In a small bowl, whisk together 2 tablespoons of ground flaxseed and 6 tablespoons of water to make your flax egg. Set aside to thicken.
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In a large bowl, whisk together the pumpkin puree, non-dairy milk, maple syrup, sugar, and condensed milk.
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In a separate bowl, whisk together the dry ingredients from the cornflour to the nutmeg.
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Add the wet ingredients and oil to the dry ingredients and stir until combined.
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Divide the batter among 12 muffin cups, filling them to the brim.
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Bake for 20-23 minutes or until beginning to turn golden and a toothpick inserted in the center comes out clean.
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Serve hot!
Comment
- Make sure these muffins are not fully cooked or they will be sticky.
- This recipe was “veganized” from Once Upon a Chef’s Pumpkin Cornbread.
nutrition
Worship: 1muffinCalories: 180kcalSugars: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fats: 2gMonounsaturated fats: 3gTrans fats: 0.02gSodium: 264mgPotassium: 166mgFiber: 3gSugar: 12gVitamin A: 3257IUVitamin C: 2mgCalcium: 128mgIron: 1mg
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