Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
These pumpkin vegan cornbread muffins are perfect for fall and Thanksgiving! A must-make.
Vegan cornbread muffins with a secret ingredient– pumpkin! That’s right. Added canned pumpkin makes these cornbread muffins incredibly moist without any eggs or butter.
Have you started thinking about your Thanksgiving menu yet?
We typically make the drive up to Wisconsin for the big holiday every year. Which is nice because I get to bring a few of my favorite treats up with us without having to stress about making the whole meal myself.
If you’re looking for something to bring I’ve been enjoying these vegan pumpkin cornbread muffins this past week and I think they’d make the perfect appearance for your Fall table!
Here’s what you’ll need to make these delicious homemade corn muffins.
The combo of cinnamon, ginger and nutmeg give these a classic pumpkin taste, so if you don’t want them to taste like pumpkin, then just omit the spices. For a savory muffin, omit the sweeter spices and add in smoked paprika, cumin and/or chili powder instead.
Think of the pumpkin like applesauce in other muffin recipes; it adds in much needed moisture to the cornmeal and the added spice profile pairs perfectly for a holiday table.
Buttermilk is an important part of baked good. The lightly acidic milk, even non-dairy milk, combined with baking soda in a recipe adds lightness and tenderness.
To make your own dairy-free buttermilk, whisk together apple cider vinegar with oat milk. Let this sit for 5 minutes while you prep the wet and dry ingredients in order to lightly curdle.
Oat milk is higher in carbohydrates than other non-dairy milks, which is similar to dairy milk. Because of this higher carbohydrate, or sugar, content the oat milk will brown like cows milk, which is why I call for it here in this recipe.
You can use other non-dairy milks, but the muffins will be slightly paler in color.
I prefer a medium grind cornmeal for best texture, but any kind of ground cornmeal will work in these muffins. If you are using a larger grind, then you may need to add more liquid if the muffin batter becomes too thick.
To start, make the vegan buttermilk by whisking together the milk and vinegar in a small bowl. Next, whisk together the wet ingredients of pumpkin puree, maple syrup and oil in a mixing bowl, then add in the homemade buttermilk.
Whisk together the cornmeal, flour, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl. Add the dry ingredients to the wet and stir until just combined.
Lightly grease a muffin pan, or use muffin liners in muffin tins, then fill 3/4 full. Bake for 25-30 minutes, or until a toothpick comes out clean. Remove promptly from the oven and let cool in the muffin tin for 5 minutes, then transfer to a cooling rack.
This recipe makes 12 regular muffins. To make 24 mini muffins, use a small muffin pan. The mini size pan makes for perfect snack size muffins!
I freeze a lot of muffins! Especially with it just being my husband and two young toddlers, we often have leftover muffins.
To freeze, cool muffins completely. Then, wrap securely in foil or freezer wrap, then place in freezer-safe bags for up to 3 months.
For the perfect texture, thaw and warm in the oven or microwave before serving.
Lightly sweet, incredibly moist with just a hint of pumpkin spice. They are just as delicious warm with cold butter (or apple butter!) as they are dipped into hearty chili. I also love them with a drizzle of honey.
Enjoy them with your favorite soup recipe, or these tried and true favorites:
Vegan Pumpkin Chili
Slow Cooker Vegetable Soup
White Bean Chili
Black Bean Soup
Slow Cooker Enchilada Soup
Instant Pot Lentil Chili
If you try this recipe, come back to leave a rating and a comment! Your feedback helps other readers and seeing you make my recipes makes my day!Print
Vegan Pumpkin Cornbread! Muffins! These cornbread muffins are perfect for fall and Thanksgiving! A must-make.
Oat milk browns like dairy milk, which is why I call for it here in this recipe. You can use other non-dairy milks, but the muffins will be paler.
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(9 comments) leave a comment
This recipe has become a frequent flyer in our kitchen this past year! We swap out unsweetened almond milk in place of the oat milk, because we always have it on hand. Sometimes if we can’t find pumpkin purée, we’ll use left over sweet potatoes instead and both ways are SO delicious! My husband isn’t dairy free, but he loves these muffins and so do my children. Thank you so much! I can’t wait to try some of your others.
Hi Alex, Is pumpkin purée found in a can? Thanks!
Hello Alex, can i use light olive oil? As I’m histamine intolerant? Or perhaps melted butter or ghee?
I don’t see why not! Thanks!
What do I set the oven to
Hi Lindsay, cook the oven to 350 degrees F.
Have you tried this recipe with pea milk? Would it still brown?
Hi Jean, pea milk is very low in carbs/natural sugars so I don’t know they it will brown the same way. Coconut milk, which is similar, also produces pale baked goods. Doesn’t mean you can’t use it- but they won’t be as golden!