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Home / Recipes / Side Dish / Pumpkin Cornbread Muffins (Gluten Free)

Pumpkin Cornbread Muffins (Gluten Free)

Published September 27, 2015. Last updated November 19, 2019 by Samantha Rowland

Gluten FreeDairy FreeVegan

Slightly sweet and savory, these  pumpkin cornbread muffins are the perfect complement to any meal! These pumpkin cornbread muffins are vegan, gluten free, super simple and full of vitamin and nutrients. Don’t worry though, no one but you will know how healthy they are!

5 from 2 votes
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pumpkin cornbread muffins cut in half on a plate

These pumpkin cornbread muffins add a fun touch to your weeknight or weekend meals, and are amazing with a touch of honey or some soft melted butter. I’ve been enjoying them with chili, soup and even cut up and used as cornbread croutons! Pumpkin, sage and cumin, these cornbread muffins are packed with flavor, low fat and extremely filling. I know a recipe is successful when I tell Dave I am making it again and he says “woohoo”! I love when he gets excited about healthy foods.

Fall is quickly approaching, and cravings for fresh tomato salads and frozen yogurt are being replaced by an overwhelming desire for soup, chili and pumpkin pie! Comfort foods don’t have to take a toll on your waist line though. In fact, they can be a vehicle for lots of vitamins and nutrients, especially once we enter winter and the fresh produce options have really dwindle down.

pumpkin cornbread muffins with a green napkin

Pumpkin is extremely nutrient dense. You measure nutrient density by dividing the amount of nutrients (vitamins and minerals) by the calories per cup, The higher the number, the better the food is for you. Pumpkin has about 49 calories per cup but provides 100% of your daily recommended need for Vitamin A, 20% of your daily need for Vitamin C and 10% or more of vitamin E, riboflavin, potassium, copper and manganese! You will also get at least 5% for thiamin, B-6, folate, pantothenic acid, niacin, iron, magnesium, and phosphorus. Now you know why I’m crazy about pumpkin!

Like most orange vegetables, pumpkin is packed with beta-carotene, which is converted to Vitamin A in the body. Did your mom ever tell you to eat your carrots for healthy eyes? Well you can add pumpkin to that list as well. Foods with Vitamin E, C and beta-carotene have been shown to help support your eye health, so eat up! Vitamin A (from beta-carotene) has also been shown as an essential vitamin for hormone syntheses in women who are pregnant and nursing.

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pumpkin cornbread muffins on a plate with chili

Now you see why I (and most of America) is crazy about pumpkin! I add pumpkin to everything, especially in the fall! Adding pumpkin to soups, baked goods, pie, pancakes, granola and to other dishes like quesadillas and burgers, is a great way to get extra vitamins and minerals into your body!

Organic Pumpkin

Be sure to buy organic canned pumpkin (not pumpkin pie puree) in the store though, or you will be in for a harsh surprise. Pumpkin pie puree is loaded with sugar, high fructose corn syrup and other spices. Not exactly good eats if you ask me!

As always, I recommend using silicon muffin liners for this recipe. It makes removing the muffins a breeze and you don’t lose half the muffin to the liner. I can’t tell you how many times I baked amazing tasting muffins only for them to be ruined by the muffin liners making eating the muffins almost impossible.

★ Did you make this recipe? Please give it a star rating below!
pumpkin cornbread muffins

Pumpkin Cornbread Muffins

These easy to make pumpkin cornbread muffins are the perfect compliment to any meal. Full of flavor, these vegan, gluten free, dairy free cornbread muffins will become your new favorite way to enjoy pumpkin!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: cornbread, muffins
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 8
Author: Samantha Rowland

Ingredients

  • 1 cup pumpkin puree – not pumpkin pie puree
  • 1 tbs. chopped fresh sage
  • 3 tbs. ground flax with 9 tbs. water
  • 3 tbs. coconut flour
  • 1/2 cup organic corn meal – polenta
  • 1/4 cup coconut milk
  • 1 tbs. apple cider vinegar
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1 packet stevia
  • 1 tsp baking powder
  • 3 tbs. hemp hearts – optional

Instructions

  • Preheat the oven to 400 F.
  • In a large bowl combine the ground flax and the water. Let sit one minute.
  • Add the pumpkin puree,chopped sage, coconut flour, corn meal, milk and apple cider vinegar to the flax mixture and stir to combine.
  • Add cumin, salt, stevia and baking powder and combine.
  • Divide between 8 silicone or parchment paper liners.
  • Place in oven and bake for 25 minutes.
  • Remove from oven and allow to cool.
  • Serve with maple syrup, honey and/or butter

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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
109
Fat
 
4
g
Carbohydrates
 
12
g
Fiber
 
3
g
Sugar
 
1
g
Protein
 
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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pumpkin cornbread muffin cut in half on a plate

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Comments

  1. Bengaluru Cake

    January 15, 2018 at 9:06 pm

    5 stars
    We tried baking the muffins in our bakery. The steps given in the recipe are very easy to follow. Every one who tasted the pumpkin muffins really loved them

    Reply
  2. Tanya @ Mom's Small Victories

    October 8, 2015 at 5:09 pm

    Thanks for sharing these muffins. I’m trying to go gluten and dairy free so it’s hard to find baked goods that taste good. These look wonderful. Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you found some great posts to visit this week!

    Reply
  3. Lisa @ Fun Money Mom

    October 6, 2015 at 11:25 pm

    I love cornbread and the pumpkin twist sounds delicious! These would be a perfect addition to Thanksgiving dinner! Thanks for sharing at Share The Wealth Sunday!
    xoxo
    Lisa

    Reply
  4. Angie

    October 6, 2015 at 8:36 pm

    This delicious post is being featured on my blog today as part of Tuesdays with a Twist blog hop:
    http://www.godsgrowinggarden.com/2015/10/time-to-link-up-tuesdays-with-twist-131.html
    Thanks so much & I hope that you have time to link up your newest posts again today!
    Angie

    Reply
  5. Shellie Bowdoin

    October 5, 2015 at 6:13 am

    What an interesting combo, but I bet they are great with a hearty soup! Thanks for joining us on Oh My Heartsie Girl Wordless Wednesday!
    Shellie

    Reply
  6. Serena | Serena Bakes Simply From Scratch

    October 4, 2015 at 1:36 pm

    I love how versatile these are! A perfect way to enjoy fall!

    Reply
  7. Krayl @ An Appealing Plan

    October 3, 2015 at 10:39 pm

    You had me at pumpkin!! They look fantastic!

    Reply
  8. Sue Lau

    October 3, 2015 at 9:10 pm

    The pumpkin makes this so interesting!

    Reply
  9. Cassie

    October 1, 2015 at 9:46 pm

    Love that you added coconut flour for extra fiber and healthy fats! Plus it tastes good–I love the pumpkin addition for the fall season!

    Reply
  10. Michaell | Foodscape

    October 1, 2015 at 6:12 pm

    5 stars
    I can already tell this recipe is going to be a lifesaver! I crave cornbread all the time, but my husband doesn’t like cornbread. I suspect it’s the texture. I bet adding pumpkin will be a perfect solution! Thanks Sam! Pinned and yummed!!

    Reply
  11. Marie from The Interior Frugalista

    October 1, 2015 at 10:47 am

    Oh my do these look and sound delicious! Pinned to share and to refer back to when I bake these. Thanks for the recipe!

    Reply
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