Pumpkin Cornbread Muffins
These simple cornbread muffins are slightly sweet with a hint of fall spices like cinnamon and nutmeg. Serve with chili on a cozy fall night or warm up for a quick breakfast on the go. See my notes for making these vegan.
Servings: 12 muffins
Ingredients
- 1 15oz can pumpkin puree, unflavored
- 3/4 cup milk*
- 2 large eggs*
- 2 tablespoons butter, melted*
- 1/3 cup maple syrup or honey
- 1 ¼ cups cornmeal, medium grind
- 3/4 cup all purpose flour
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees F. Line a 12 piece muffin tin with paper cups. In a large bowl, combine pumpkin puree, milk, eggs, melted butter, and sweetener of choice. Mix till smooth and combined. (For vegan - combine the pumpkin puree, applesauce, melted coconut oil, and maple syrup.)
- In a medium bowl combine cornmeal, flour, baking powder, cinnamon, nutmeg, and salt. Stir till combined. Slowly add the dry ingredients to the wet, stirring with a spatula or wooden spoon until everything is incorporated and smooth.
- Using a 1/4 cup scoop, fill the muffin cups to almost the top until evenly dispersed. Bake for 23-27 minutes or until a toothpick inserted in the center comes out almost clean. Serve warm or allow to cool at room temperature and place in the freezer to reheat for later use.
Notes
- To make this recipe vegan, dairy-free or egg free:
- Substitute the eggs for 1/2 cup plain applesauce, no sugar added.
- Substitute the butter for melted coconut oil.
- Use oat milk instead of cow's milk.
- The vegan version is a little more dense than the egg version and won't dome quite as much, but they are still very moist and delicious inside! It will also be slightly sweeter.
- I prefer aluminum-free baking powder for this so you don't taste any kind of metallic flavor, however, you can use whatever you have on hand.
- Store these in the freezer for 2-3 months and defrost them in the oven or microwave for quick serving.
Nutrition
Serving: 1muffin | Calories: 154kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 133mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 136IU | Calcium: 64mg | Iron: 1mg
