Pumpkin Cornbread Muffins Recipe

Name: Pumpkin Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pumpkin puree; 1/4 cup maple syrup; 2 teaspoons cinnamon; 1 cup unsweetened vanilla almond milk; 1/2 teaspoon baking soda; 1 cup cornmeal; 1 cup almond flour; 1/3 cup GF oat flour; 1/4 cup Truvia brown baking sugar; 1/4 teaspoon sea salt; 1 tablespoon apple cider vinegar

Servings: persons

1/2 cup pumpkin puree
1/4 cup maple syrup
2 teaspoons cinnamon
1 cup unsweetened vanilla almond milk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup almond flour
1/3 cup GF oat flour
1/4 cup Truvia brown baking sugar
1/4 teaspoon sea salt
1 tablespoon apple cider vinegar

1
Preheat oven 350 degrees
2
Prepare a muffin tin with cooking spray or liners (or baking dish if making the bread version)
3
In a food processor, combine pumpkin, almond milk, apple cider vinegar, oats, sugar, honey & cinnamon and combine
4
To the mixture, add by hand baking soda, cornmeal, almond meal & salt and combine well
5
Let the batter sit 1 hour in the refrigerator to allow the batter to thicken, the cornmeal will absorb all the ingredients to make fluffier and thicker muffins (trust me!)
6
Pour the batter into the cavities
7
Bake 30 minutes until muffins appear golden & a toothpick can be inserted cleanly in the center
8
Cool muffins before serving

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pumpkin puree, 1/4 cup maple syrup, 2 teaspoons cinnamon, 1 cup unsweetened vanilla almond milk, and more.

Yes, Pumpkin Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cornbread Muffins

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