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 fall or anytime of year!
Servings: 12 Muffins
Calories: 180kcal
Equipment
Ingredients
- 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
Instructions
- 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.
- Divide 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!
Notes
- Make sure these muffins cook completely or else they will be gummy.
- This recipe was "veganized" from Once Upon a Chef's Pumpkin Cornbread.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 264mg | Potassium: 166mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3257IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg