Pumpkin Cornbread Muffins (Perfect with Chili)
These pumpkin cornbread muffins are perfect for fall and Thanksgiving! Naturally vegan and a must-make.
Vegan cornbread muffins with a secret ingredient– pumpkin! That’s right. Added canned pumpkin makes these cornbread muffins incredibly moist without any eggs or butter.
I make these pumpkin cornbread muffins every year as they pair perfectly with your favorite chili recipe, and of course, your Thanksgiving menu.
Have you started thinking about your Thanksgiving menu yet?
If you’re looking for something to bring, I’ve been enjoying these vegan pumpkin cornbread muffins this past week, and I think they’d make the perfect addition to your Fall table!
See below for more details or scroll down for the full recipe.
Pumpkin Cornbread Muffins Ingredient Notes
- Milk: I almost always bake with non-dairy milk because we rarely have cow’s milk in our home. I prefer unsweetened oat milk for baking, but any dairy-free milk, like soy or almond milk, will work in this recipe. Regular milk will also work.
- Apple cider vinegar: This helps to tenderize the flour and makes a ‘DIY’ buttermilk. You can use plain vinegar, but you need some type of vinegar or acid! Lemon juice will work in a pinch.
- Pumpkin puree: I’ve made homemade pumpkin puree exactly twice in my life and I really don’t think it’s needed. Canned pumpkin puree is great! Just make sure it’s canned pumpkin puree and not pumpkin pie mix. They are usually stored together and look very similar– I’ve grabbed the wrong can before! Use any leftover puree in my Pumpkin Waffles or Overnight Pumpkin Vanilla Oatmeal.
- Maple syrup: Pure maple syrup is needed for this recipe, not the maple-flavored syrup that’s mostly water. It won’t work the same way in baking!
- Olive oil, canola oil or other neutral oil. Melted vegan butter will also work, though the oil makes these muffins incredibly moist and I only recommend butter in a pinch.
- All-purpose flour: You can also sub whole wheat flour, though the muffins will be more dense. If you prefer a whole-grain flour, then I recommend using whole wheat pastry flour for best results. For a gluten-free version, I recommend using oat flour or a gluten-free flour blend. Other gluten-free flours, like almond, will not work.
Pumpkin Pie Spice
The combo of cinnamon, ginger, and nutmeg gives these pumpkin cornbread muffins a classic pumpkin taste, so if you don’t want them to taste like pumpkin, just omit the spices. For a savory muffin, omit the sweeter spices and add smoked paprika, cumin, and/or chili powder instead.
Think of the pumpkin like applesauce in other muffin recipes; it adds in much needed moisture to the cornmeal and the added spice profile pairs perfectly for a holiday table.
How to make vegan buttermilk using apple cider vinegar
Buttermilk is an important part of baked goods. The lightly acidic milk, even non-dairy milk, combined with baking soda in a recipe adds lightness and tenderness.
To make your own dairy-free buttermilk, whisk together apple cider vinegar and oat milk. Let this sit for 5 minutes while you prep the wet and dry ingredients so that it will lightly curdle.
Oat Milk is preferred
Oat milk is higher in carbohydrates than other non-dairy milks, which is similar to dairy milk. Because of this higher carbohydrate or sugar content, the oat milk will brown like cow’s milk, which is why I call for it here in this recipe. I prefer oat milk in many baking recipes, like my vegan chocolate cake recipe and honey pear muffins.
You can use other non-dairy milks, but the muffins will be slightly paler in color.
Which cornmeal is best for muffins?
I prefer a medium grind cornmeal for best texture, but any kind of ground cornmeal will work in these pumpkin cornbread muffins. If you are using a larger grind, then you may need to add more liquid if the muffin batter becomes too thick.
Pumpkin Cornbread Muffins: Tips for Success
As noted, you’ll want tomake the vegan buttermilk by whisking together the milk and vinegar in a small bowl.
As with most muffin recipes, you need to mix together the wet ingredients (pumpkin puree, maple syrup and oil along with your homemade buttermilk) and then they dry (cornmeal, flour, baking powder, cinnamon, nutmeg, ginger and salt.)
Separating the wet and the dry ensures that the muffins won’t be over-mixed and have a more delicate crumble.
After your batter is made, lightly grease a muffin pan, or use muffin liners in muffin tins, then fill 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. Remove promptly from the oven and let cool in the muffin tin for 5 minutes, then transfer to a cooling rack.
How many muffins does this make?
This recipe makes 12 regular muffins. To make 24 mini muffins, use a small muffin pan. The mini size pan makes for perfect snack size muffins!
Freezer Directions
I freeze a lot of muffins! Especially with it just being my husband and two young toddlers, we often have leftover muffins.
To freeze, cool muffins completely. Then, wrap securely in foil or freezer wrap, then place in freezer-safe bags for up to 3 months.
For the perfect texture, thaw and warm in the oven or microwave before serving.
What to serve these cornbread muffins with
Lightly sweet, incredibly moist with just a hint of pumpkin spice. They are just as delicious warm with cold butter (or pear butter!) as they are dipped into hearty chili. I also love them with a drizzle of honey.
Enjoy them with your favorite soup recipe, or these tried and true favorites:
- Vegan Pumpkin Chili
- Slow Cooker Vegetable Soup
- White Bean Chili
- Black Bean Soup
- Slow Cooker Enchilada Soup
- Instant Pot Lentil Chili
If you make these pumpkin cornbread muffins,come back to leave a rating and a comment! Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Pumpkin Cornbread Muffins
Ingredients
- 1 cup oat milk, see notes
- 1 tablespoon apple cider vinegar
- 1 cup pumpkin puree, not pie mix!
- 1/2 cup pure maple syrup
- 1/4 cup canola oil or other neutral oil
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Add the vinegar to the milk and set aside for 5 minutes.
- Mix together the pumpkin puree, maple syrup and oil together in a large bowl. Whisk in the milk mixture.
- In a separate medium bowl, whisk together the cornmeal, flour, baking powder, cinnamon, nutmeg, ginger and salt. Add to the milk-pumpkin mixture and stir until just combined.
- Fill 3/4 full into lightly greased or paper-lined muffin tins. This will make a little more than 12 muffins.
- Bake for 25-30 minutes or until a toothpick comes out clean. Remove promptly from the oven and let cool in the muffin tin for 5 minutes; then transfer to a cooling rack.
Notes
Nutrition
This recipe was first posted in 2018 and updated in 2024.