Pumpkin Cornbread Muffins (Excellent with Chili)

 These pumpkin cornbread muffins are good for fall and Thanksgiving! Naturally vegan and a must-make.

Vegan cornbread muffins with a secret ingredient– pumpkin! That’s proper. Added canned pumpkin makes these cornbread muffins extremely moist with none eggs or butter. 

I make these pumpkin cornbread muffins yearly as they pair completely along with your favourite chili recipe, and naturally, your Thanksgiving menu.

Have you ever began fascinated about your Thanksgiving menu but?

When you’re on the lookout for one thing to deliver, I’ve been having fun with these vegan pumpkin cornbread muffins this previous week, and I feel they’d make the proper addition to your Fall desk!

See under for extra particulars or scroll down for the total recipe.

Pumpkin Cornbread Muffins Ingredient Notes

• Milk: I virtually at all times bake with non-dairy milk as a result of we hardly ever have cow’s milk in our dwelling. I want unsweetened oat milk for baking, however any dairy-free milk, like soy or almond milk, will work on this recipe. Common milk may also work.
• Apple cider vinegar: This helps to tenderize the flour and makes a ‘DIY’ buttermilk. You should utilize plain vinegar, however you want some kind of vinegar or acid! Lemon juice will work in a pinch.
• Pumpkin puree: I’ve made selfmade pumpkin puree precisely twice in my life and I actually don’t suppose it’s wanted. Canned pumpkin puree is nice! Simply be sure that it’s canned pumpkin puree and never pumpkin pie combine. They’re often saved collectively and look very related– I’ve grabbed the fallacious can earlier than! Use any leftover puree in my Pumpkin Waffles or In a single day Pumpkin Vanilla Oatmeal.
• Maple syrup: Pure maple syrup is required for this recipe, not the maple-flavored syrup that’s principally water. It gained’t work the identical approach in baking!
• Olive oil, canola oil or different impartial oil. Melted vegan butter may also work, although the oil makes these muffins extremely moist and I solely suggest butter in a pinch.
• All-purpose flour: You can even sub complete wheat flour, although the muffins will probably be extra dense. When you want a whole-grain flour, then I like to recommend utilizing complete wheat pastry flour for finest outcomes. For a gluten-free model, I like to recommend utilizing oat flour or a gluten-free flour mix. Different gluten-free flours, like almond, is not going to work. 

Pumpkin Pie Spice

The combo of cinnamon, ginger, and nutmeg offers these pumpkin cornbread muffins a basic pumpkin style, so when you don’t need them to style like pumpkin, simply omit the spices. For a savory muffin, omit the sweeter spices and add smoked paprika, cumin, and/or chili powder as an alternative. 

Consider the pumpkin like applesauce in different muffin recipes; it provides in a lot wanted moisture to the cornmeal and the added spice profile pairs completely for a vacation desk.

What number of muffins does this make?

This recipe makes 12 common muffins. To make 24 mini muffins, use a small muffin pan. The mini measurement pan makes for good snack measurement muffins!

Freezer Instructions

I freeze a variety of muffins! Particularly with it simply being my husband and two younger toddlers, we regularly have leftover muffins. 

To freeze, cool muffins fully. Then, wrap securely in foil or freezer wrap, then place in freezer-safe baggage for as much as 3 months. 

For the proper texture, thaw and heat within the oven or microwave earlier than serving.