Pumpkin Cornbread Muffins (vegan + gluten-free)

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

Cook Time25

Total Time35

Course: Breakfast, Side Dish, Snack

Cuisine: American

Servings: muffins

Calories: 174kcal

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