Pumpkin Cornbread Muffins (dairy-free + gluten-free)

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Pumpkin Cornbread Muffins- made with rolled oats and cornmeal in a blender, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! (vegan option)

Vegan Pumpkin Cornbread Muffins- made with rolled oats and cornmeal, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! 

Chili season has officially arrived which means it’s time to bake some cornbread!

I recently decided to update one of my favorite chili recipes (this Best-Ever Quinoa Chili) and realized that I needed to make some cornbread to go with it. I also happened to have some leftover pumpkin puree sooooo…that’s how these little pumpkin beauts came to be.

Vegan Pumpkin Cornbread Muffins- made with rolled oats and cornmeal, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! 

They’re somewhat similar to these Vegan and Gluten-free Cornbread Muffins however they use rolled oats instead of brown rice flour, and coconut oil in place of vegan butter. I tested them with tahini as well (for an oil-free option) and they work that way too, although we prefer the coconut oil version.

I used rolled oats by combining them with the wet ingredients in a high speed blender. Then I poured them in a bowl with the remaining ingredients, stirred everything together and the batter was good to go.  So easy!

Vegan Pumpkin Cornbread Muffins- made with rolled oats and cornmeal, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! 

Vegan Pumpkin Cornbread Muffins- made with rolled oats and cornmeal, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! 

Vegan Pumpkin Cornbread Muffins- made with rolled oats and cornmeal, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! 

Of course if you don’t have a high speed blender, you can sub equal amounts oat flour and use two bowls instead of a blender.

If it’s one thing I’ve learned about posting baking recipes over the past 4 years is that it always helps to have options because you guys are going to want them. :)

Vegan Pumpkin Cornbread Muffins- made with rolled oats and cornmeal, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! 

Overall these muffins have a slightly sweet flavor and are moist with a delicate crumb. You might suspect a gummy texture since they’re gluten-free and don’t have any starches but I promise they are not gummy.  Not even the slightest bit. Can you tell how happy this makes me happy?

If you’re looking for a simple homemade cornbread that’s vegan and gluten-free, I hope you’ll give these a try because they’re pretty darn amazing. Especially paired with a warm bowl of quinoa chili. ;)

Vegan Pumpkin Cornbread Muffins- made with rolled oats and cornmeal, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! 

Print Recipe
5 from 2 votes

Pumpkin Cornbread Muffins (vegan + gluten-free)

Made with rolled oats and cornmeal in a blender, these muffins are naturally gluten-free and refined sugar-free with an oil-free option too! (vegan option)
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 10 muffins

Ingredients

  • ½ cup pumpkin puree, see notes
  • 2 eggs, or 2 flax eggs (2T ground flax + 6T water)
  • 1 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons pure maple syrup, or honey, if not vegan
  • 1 cup rolled oatmeal, or oat flour if mixing by hand*
  • 1 cup cornmeal, finely ground if mixing by hand
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda, add ½ teaspoon if using flax eggs
  • ¼-½ teaspoon salt, depending on preferences; I like ½ teaspoon
  • 3 tablespoons melted and cooled coconut oil, or tahini for oil-free option

Instructions

  • Preheat the oven to 350°F. Line or grease a muffin tin for 10 muffins.
  • In a measuring cup, combine almond milk with apple cider vinegar. Stir then set aside. 
  • For vegan version: In a small bowl, combine the ground flax with water. Whisk together then set aside to thicken.
  • In a high speed blender, combine the ingredients starting with wet ingredients closest to the blade. Pumpkin puree, eggs (or flax eggs), milk with vinegar, maple syrup or honey, rolled oats, cornmeal, baking powder, baking soda and salt. Blend on high until smooth. Add melted oil (or tahini) and blend again.
  • Fill each muffin tin about 3/4 of the way full. Bake in the preheated oven for about 25 minutes, until light golden brown and cooked through. Allow to cool for 10-15 minutes then serve and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
*I always use Farmers Market brand pumpkin puree which tends to be a little lighter in texture compared to other brands. You may need to add a few tablespoons of milk or extra pumpkin puree to compensate if using a brand with a thicker texture. 
**If you don't have a blender you can sub equal parts oat flour. Combine wet ingredients in a large bowl then add the dry. Be sure to use certified gluten-free oats/flour for allergies.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 174kcal, Carbohydrates: 25g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 137mg, Potassium: 201mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2004IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
Course: Breakfast, Side Dish, Snack
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
by Sarah on October 18, 2017  //  Breads and Muffins, Breakfast, Fall, Muffins, Recipes, Recipes by Season, Winter
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