Vegan Pumpkin Cornbread Muffins
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.
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!
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. :)
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
Yield: 10 muffins
Prep Time: 10
Cook Time: 25
Total Time: 35
- 2 tablespoons ground flax + 3 tablespoons water (or two eggs, if not vegan)
- 1 cup almond milk + 1 teaspoon apple cider vinegar*
- 1 cup finely ground cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup pure maple syrup (or 3 T honey, if not vegan)
- 3 tablespoons melted coconut oil (or tahini)
- 1 cup rolled oats**
Preheat the oven to 350°F. In a small bowl, combine the ground flax with tablespoons water. Whisk together then set aside to thicken.
In a measuring cup, combine almond milk with apple cider vinegar. Stir then set aside. In a large bowl, combine the cornmeal with baking soda, baking powder, and salt. Sift together then set aside.
In a high speed blender, combine the pumpkin puree, liquid sweetener, ground flax, almond milk, melted coconut oil and rolled oats (in that specific order!). Blend on high until smooth. Pour the liquid mixture into the bowl with cornmeal. Using a spatula, fold together until a smooth batter forms.
Lightly grease or line 10 muffin cups then fill each one about 3/4 of the way full. Bake in the preheated oven for 25-28 minutes, until light golden brown and cooked through. Allow to cool for 10-15 minutes then serve and enjoy!
*Sub soy milk for a nut-free option
**If you don’t have a blender you can sub equal parts oat flour. Sift together in the bowl with the cornmeal and combine wet ingredients in a separate bowl before adding to the cornmeal. 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.
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!