Pumpkin makes these spiced corn muffins lightly sweet. On their own, they're a delicious breakfast, but they're also good with a hot bowl of soup.
Currently, I’m sitting inside with three shirts on, one scarf, and one coat. I’ve been in Chicago for the last few days visiting my family, and it’s no surprise that I showed up just in time for the first snow. It always knows when I’m coming.
In my parents’ house, there are 3 options to get warm – first, don’t take your coat off, and second, turn up the heat when no one is looking… but by far the most effective method is to BAKE. Crank that oven and when you’re done leave it open to feel every last bit of the heat. Today I’ll be keeping warm by baking Christmas cookies with my mom and sister, but these pumpkin corn muffins have been a favorite lately.
This is a spin on my favorite corn muffin recipe – and a perfect use for a bit of leftover pumpkin puree that you might have now that you’re in the throes of Thanksgiving cooking. The pumpkin flavor is light here (if you’re craving pumpkin-ey pumpkin muffins, use this recipe), but it makes these corn muffins lightly sweet, slightly healthier, and very delicious. I love to eat them for breakfast or along with a hot bowl of chili.
Pumpkin Spiced Corn Muffins
- 1 cup cornmeal
- 1 cup spelt flour or whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon*
- ½ teaspoon nutmeg*
- ½ teaspoon salt
- 1 cup almond milk
- ½ cup canned pumpkin puree
- ⅓ cup maple syrup
- ¼ cup extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, combine the cornmeal, spelt flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, olive oil, and apple cider vinegar.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
- Evenly divide the batter into the muffin cups and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then remove from the pan and place on a wire rack to continue cooling.
LOVE these! I made mostly to use up puree (haven’t tried bread I made at the same time yet). Excellent recipe, and no one would know they are vegan. Your sites is one of my absolute faves!
(Megan, from Oak Park, IL)
I’m so glad you’ve been enjoying the recipes!
Hello, I can’t wait to try this! Do you think I could substitute the oil with butter, or would they come out too dry? Thank you!
Hi Sammy, I think they would work with melted butter, but I haven’t tried, so I can’t be exactly sure.
Can you use can pumpkin and a box of cornbread instead of all the ingredients to make it taste just as yours
If you want to make this recipe GF -don’t! I subbed gf flour for the spelt/whole wheat and they were not very good.
Very delicious!
I started making these recently and always have a bag in the freezer. I am not vegan nor vegetarian, but I enjoy having healthy alternatives to my diet that this website provides! I do not like almond milk and have tried making these with Macadamia milk and full fat coconut milk and they turn out great every time! I sprinkle the top with a little raw sugar to add a little sweetness. And because I am not vegan, I enjoy a little pad of salted butter on a warm muffin. They pair well with coffee! LOVE these ☺
Hi Holly! I’m so glad you’ve been enjoying the muffins – I’ll have to try them with coconut milk, sounds delish 🙂
Do you think I could use a multipurpose GF flour in place of the spelt?