Vegan Pumpkin Cornbread Muffins
Vegan Pumpkin Cornbread Muffins! These cornbread muffins are perfect for fall and Thanksgiving! A must-make.
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
Oat milk browns like dairy milk, which is why I call for it here in this recipe. You can use other non-dairy milks, but the muffins will be paler.
Nutrition
Serving: 1muffinCalories: 198kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 180mgPotassium: 149mgFiber: 3gSugar: 11gVitamin A: 3219IUVitamin C: 1mgCalcium: 92mgIron: 2mg