Pumpkin Cornbread Muffins

Pumpkin Cornbread

Serves: 12 muffins


  • 1 cup unsweetened almond milk
  • 1 tbs apple cider vinegar
  • 1 cup pumpkin puree
  • 1⁄2 cup pure maple syrup
  • 1⁄4 cup olive oil
  • 1 1⁄4 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1⁄2 tsp salt


  1. Preheat the oven to 350°F. Line a muffin pan with 12 muffin cups.
  2. Measure the almond milk into a liquid measuring cup and add the apple cider vinegar. Set aside to curdle.
  3. In a large mixing bowl, mix the pumpkin puree, maple syrup, and oil. Mix in the almond milk and beat until well incorporated.
  4. Sift in the cornmeal, flour, baking powder, pumpkin pie spice, and salt. Stir just until combined.
  5. Transfer the batter to your prepared baking pan. Bake until the top is golden and firm to the touch, 22 to 25 minutes.
  6. Let cool slightly before serving.

Variations & Notes:

  • If you want to make your own pumpkin pie spice, combine 1/2 teaspoon each of ground cinnamon, nutmeg, ginger and allspice and add a pinch of cloves.

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