Pumpkin Cornbread Muffins - The ultimate cozy accompaniment to soups, stews, chilis, and more! (gluten and dairy-free)

Another cornbread recipe!? Yes ma’am! This time, we are just going straight into a muffin tin vs cast iron skillet. Why? Well...I tend to just eat straight out of the skillet in one sitting so individually portioned muffins are what I need in life. Haha

Muffins are fun, in general though! But now that I’m thinking about it, I believe I have more muffin recipes on the blog than anything else! Enough small talk, let’s just dive right into this recipe!

I do have to preface by saying that if you don’t like the taste of pumpkin or team no #psl, then please don’t leave! Haha I want to assure you that these pumpkin cornbread muffins actually don’t taste like pumpkin. If anything, they taste more like a jiffy style cornbread flavor. The sole reason pumpkin puree is used in this recipe is because of texture and nutrients!

Though I love my gluten-free cornbread skillet recipe, and yes, these are gluten-free as well. This cornbread recipe just might have that one beat! The pumpkin puree adds a new level of fluffy texture while elevating the flavors! And yes, there is a small amount of pumpkin spice seasoning in the batter, but again, it just elevates the corn flavor in the cornbread which makes it completely neutral if that makes sense.

So feel free to eat these classic with a pad of grass-fed butter and honey, or accompany to comfort dishes like chicken zoodle soup, creamy tomato pesto soup, butternut squash, kale, and white bean lasagna soup, veggie beef stew, or mexican harvest turkey chili.

If you try this recipe, let us know! Leave a comment, pin it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Pumpkin Cornbread Muffins - The ultimate cozy accompaniment to soups, stews, chilis, and more! (gluten and dairy-free)

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Prep Time: 10 min Cook Time: 20 min Serving Size: 12 standard muffins/ 6 large muffins

Ingredients

1 cup gluten-free cornmeal
¾ cup gluten-free 1-to-1 baking flour
¾ cup plant based milk (or your favorite)
½ cup pumpkin puree (not pie filling)
¼ cup coconut sugar
¼ cup avocado oil
2 eggs, room temperature and lightly beaten
1 tsp apple cider vinegar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp pumpkin spice seasoning
¼ tsp pink himalayan sea salt

Directions

In a liquid measuring cup, measure out milk and add the 1 tsp apple cider vinegar or lemon juice. Mix until combined and set aside. This is how to create “buttermilk” the plant-based way!
Preheat the oven to 375 degrees.
In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, spice seasoning and salt. Whisk to combine. Whisk in the rest of the wet ingredients (ie “buttermilk”, pumpkin, lightly beaten eggs, and oil). Stir until combined and no dry clumps remain.
Scoop batter into a standard 12-cup muffin tin or a large 6-cup muffin tin (spray or grease if not nonstick).
Bake for 15-20 minutes, or until cooked through (a toothpick inserted in the center of a muffin and it comes out clean) and slightly golden.
Allow to cool slightly, then serve warm with a pad of grassfed butter and/or honey.