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 it hits September, Americans become obsessed with pumpkin. We find ways to sneak it into everything! Even I am 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 a way to eat pumpkin for breakfast, lunch and dinner during the fall months!
Why You'll Love This Recipe!
- The addition of pumpkin turns classic cornbread into something vibrant and festive that will look beautiful in the middle of all your holiday spreads!
- These vegan pumpkin cornbread muffins pair perfectly with both sweet and savory meals. We like them for breakfast with cheesy tofu scramble or as a side with hearty vegan pumpkin chili.
- Flaxseed and non-dairy milk makes this pumpkin cornbread recipe dairy and egg free which is great for people with allergies.
- There are no odd or hard-to-find ingredients in this pumpkin cornbread recipe. If you bake a lot, you probably have all of the ingredients already on hand!
- Flax Egg - If you've never made and used a flax egg before, it's really easy to do! Simple whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water and then let it sit until thick. Then use it as you would a regular egg in baking.
- Pumpkin Puree - I love to make a large batch of homemade pumpkin puree at the start of fall and use it in these vegan pumpkin cornbread muffins...or whatever other pumpkin recipes I'm craving! You can always use store-bought pumpkin puree. Just make sure you're not buying pumpkin pie filling.
- Non-Dairy Milk - You can use whatever non-dairy milk you want or have on hand. Just make sure it's unsweetened and unflavored!
- Maple Syrup - Maple syrup is my go-to liquid sweetener as it's a really natural sweetener and tastes amazing. I haven't tested another liquid sweetener 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 maiz", "masa harina," "cornmeal," "stone-ground cornmeal," and "corn flour" at your grocery store. The main thing you want to look for corn flour or finely ground corn meal. I like to stick with corn flour though so I don't end up with gritty muffins.
- Whole Wheat Flour - Whenever possible I like to baked with whole wheat flour and that is the only flour I've tested in this recipe.
- Oil - A neutral flavored oil is best in this recipe, such as vegetable or canola oil. A light olive oil would also work!
- Cinnamon & Nutmeg - Since these vegan cornbread muffins are sweet and have pumpkin in them, we have to include some warming spices, right?!
See recipe card for complete list of ingredients and quantities.
- Apple Cornbread Muffins - Swap the pumpkin puree for applesauce.
- Banana Cornbread Muffins - For an even more unique muffins flavor, swap the pumpkin puree for mashed banana.
- Mix-ins - If you want to add some texture to your muffins, you could add some fresh corn to these muffins for a more savory muffin. For a sweeter muffin, try raisins or craisins. If you think a certain mix-in pairs well with pumpkin and cornbread, chuck it in!
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 form your flax egg. Set aside to thicken.
Step 2: In a large bowl mix together the pumpkin puree, non-dairy milk, maple syrup, sugar, and thickened flax eggs.
Step 3: In a separate bowl, whisk together the dry ingredients, from the cornmeal to the nutmeg.
Step 4: Add the wet ingredients and the oil to the dry ingredients and stir until combined.
Step 5: Divid the batter among the 12 muffin cups so that they are filled to the brim.
Step 6: Bake for 20-23 minutes or until starting to turn golden and a toothpick inserted into the center comes out clean.
- Make sure you don't accidentally use pumpkin pie filling in this recipe, which is sweetened. You want to use just simple pumpkin puree!
- Because they don't contain eggs, muffins have a tendency to be more dense and gummy. For that reason, be sure to bake these vegan pumpkin cornbread muffins fully and allow them to cool completely. If you underbake them or eat them while they're still warm (which is still delicious) they will probably be a little more gummy/stodgy.
In order to make cornbread vegan, you need to ensure that there are no eggs or dairy in the recipe. To replace eggs you can use a flax egg or aquafaba, which is the liquid from a can of chickpeas. For dairy, use non-dairy milk or make dairy-free butter milk by whisking together 1 tablespoon of vinegar and 1 cup on non-dairy milk. Use vegan butter if needed!
Corn flour and corn meal are both made from dried corn that is milled, but they still are different. Corn flour is ground until fine and smooth and is good for baking. Corn meal, however, is coarsely ground and gritty.
I like to use finely ground corn flour. Corn meal is often more coarse and results in a gritty final product!
More Vegan Cornbread Recipes!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Vegan Pumpkin Cornbread Muffins
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- ¼ cup + 2 tablespoons maple syrup
- ¼ cup sugar
- 1 ¼ cup corn flour
- ¾ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ cup neutral oil
- Preheat your oven to 400 °F and line 12 muffin cups with silicone linersor grease thoroughly.
- In a small bowl, whisk together 2 tablespoons of ground flaxseed and 6 tablespoons of water to form your flax egg. Set aside to thicken.
- In a large bowl mix together the pumpkin puree, non-dairy milk, maple syrup, sugar, and thickened flax eggs.
- In a separate bowl, whisk together the dry ingredients, from the corn flour to the nutmeg.
- Add the wet ingredients and the oil to the dry ingredients and stir until combined.
- Divid the batter among the 12 muffin cups so that they are filled to the brim.
- Bake for 20-23 minutes or until starting to turn golden and a toothpick inserted into the center comes out clean.
- Serve warm!
- Make sure these muffins cook completely or else they will be gummy.
- This recipe was "veganized" from Once Upon a Chef's Pumpkin Cornbread.
I made these muffins today with my 2 year old and they turned out fantastic! I usually find vegan muffins a bit dense, but these were light and fluffy. I’m looking forward to trying more recipes from your site! Your strawberry bars and all of your energy ball recipes are huge hits with my kiddos.
As a side note, I requested your cookbook to be ordered at our library. They ordered several copies and they’re constantly checked out!
Thanks for all you do!
Faith VanderMolen says
Oh my goodness! This is such an encouraging comment. I can't believe my cookbook is in a library...didn't even know that was possible! Thank you so much!!
These are delicious! I omitted the white sugar and used only the 1/4 cup + 2 T maple syrup. I also used gluten free flour in place of the wheat flour (6 T Bob's Red Mill gluten free all purpose flour - red bag, and 6 T Bob's Red Mill gluten free 1 to 1 baking mix - blue bag). The texture was perfect and I liked that there was just a hint of sweetness.
Hi Erin! I’m so glad you enjoyed these muffins and found substitutions that work for you. Thanks so much for sharing!!
Would oat flour work in this recipe (vs wheat), they look delicious!
Faith VanderMolen says
Hi Lynn! Good question! I haven't tried it before and since oat flour is gluten-free, the muffins may be crumbly. However, I'd love to know if it works, so let us know if you try it out and how it goes!
I made your recipe using course ground cornmeal, coconut sugar and applesauce (substituted for oil). The result was an uncooked middle and a muffin that did not rise. I then compared your recipe to the original and noticed that the 1/2 teaspoon of baking soda was omitted. I made them again using regular cornmeal, coconut sugar and applesauce and this time added the baking soda and they came out perfectly!
Hi Jeanne! I'm sorry the first batch didn't work out for you. I make this recipe all the time and don't have issues with the middle being undercooked, so not sure what happened. Maybe the applesauce makes them more gooey? But so glad you tried again with the baking soda and had success. Thanks for sharing!
These came out really well and very tasty! A bit sweeter than I expected but i can't say I mind. Thanks!
So glad they worked out for you Cordelia! And feel free to try adjusting the sweetness if you want them more savory. Happy baking!