Savory Pumpkin Cornbread Muffins

Savory Pumpkin Cornbread Muffins

Sweetened only with a little honey, these gently spiced pumpkin and cornmeal muffins are definitely on the savory side. They are delightfully moist, with a modest pleasing crunch from the cornmeal. Because they aren't very sweet, they are ideal to go along with meals in place of rolls or bread. I enjoyed them with spicy curries and soups. They are satisfying in their own right though, so considering having one as part of your breakfast or for a morning or afternoon snack with tea or coffee. Did I mention that these are vegan, easy to make, and a good way to warm up the kitchen? And the aroma while they are baking is heavenly.

Savory Pumpkin Cornbread MuffinsSavory Pumpkin Cornbread Muffins
Recipe by
Published on November 7, 2016

Moist pumpkin and cornmeal muffins with a hint of pumpkin pie spices — easy, all vegan, and just slightly sweetened, making them a perfect savory side to meals

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  • 1 1/4 cups yellow cornmeal
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 1 flax egg (1 tablespoon ground flax seed combined with 3 tablespoons warm water and let to rest for 5 minutes)
  • 1 cup almond milk
  • 1 cup pumpkin purée
  • 1/3 cup honey (or use maple syrup)
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla
  • Grease a standard 12 cup muffin tin. Preheat an oven to 400°.

  • In a large bowl, combine the cornmeal, flour, baking powder, ground spices and salt.

  • In a small bowl, whisk together the almond milk and flax egg. Stir in the pumpkin purée, honey or maple syrup, coconut oil and vanilla and mix until well combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined.

  • Spoon the batter evenly into the prepared pan. Bake for 15 minutes or until a cake tester inserted into the middle of a muffin comes out clean. Let cool in the pan before transferring to a wire rack to cool. Serve warm or cool.

Makes 12 muffins

Honey Pumpkin Muffins

Other recipes featuring cornmeal from Lisa's Vegetarian Kitchen:

Quick and Easy Cornbread Muffins
Classic Cornbread with Brown Rice
Crusted Cornmeal Chickpea Potpie
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

1 comment:

mskrit said...

I’ve made these twice and they turned out great both times! Was impressed at how well a flax seed “egg” worked out. I admit I used canned pumpkin purée, but cooked it in a pan for a few minutes to improve the taste & consistency.