Pumpkin Cornbread Muffins

OMG HELLO, FALL IS HERE! As soon as the calendar turns September 1st, immediately I need to make at least one thing containing pumpkin, MINIMUM.

Last week was chocolate pumpkin muffins, and today, something to be enjoyed with savoury meals too!

While I love myself a big sheet of cornbread, I opted for muffins for a couple reasons:

1. By dividing the batter into muffins, cooking time is so drastically less- at least cutting it down by half!

2. This means they’re pre-portioned and no one fights over the corner piece! They will also take longer to go dry than being cut up!

This recipe makes 24 muffins- I like having extras to pop in the freezer for later, but feel free to half it!

Pumpkin Cornbread Muffins 🎃 🌾

  • 2.5 cups all purpose flour
  • 2 cups corn meal
  • 1/2 cup brown sugar
  • 2 tsp salt
  • 2.5 cups almond milk
  • 1 tsp white vinegar
  • 2/3 cups canned pumpkin (not pumpkin pie filling)
  • 2 tsp neutral tasting oil


  1. Preheat the oven to 400 Farenheit (or 375 convect). Line or grease 2, 12 cavity muffin tins
  2. Combine almond milk with vinegar and set aside to curdle while mixing your dry ingredients
  3. Combine dry ingredients in a large bowl and stir
  4. With a wooden spoon (or in your mixer), add milk mixture, pumpkin, and oil until fully incorporated. You should have very few lumps
  5. Fill muffin tins 2/3 of the way full
  6. Bake for 18-20 minutes, until the tops have risen and are crackly & a little crispy!

We loved having these with some Mac n cheese and BBQ tofu tonight, but I would also LOVE them with some vegan butter & berry jam! Omg or maybe some apple butter?! If you make these, I’d love to know what you have em with!


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