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!
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 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.
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 (like cornbread, cookies, brownies, etc), pie, pancakes, granola and to other dishes like quesadillas and burgers, is a great way to get extra vitamins and minerals into your body!
Be sure to buy organic canned pumpkin (not pumpkin pie puree) (affiliate link) 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! If you want o make your own pumpkin puree, here are some great suggestions on how to roast a pumpkin, seeds and all!
As always, I recommend using silicon muffin liners (affiliate link) 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.
- 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
- ½ cup organic corn meal (polenta)
- ¼ cup coconut milk
- 1 tbs. apple cider vinegar
- ¼ tsp cumin
- ½ tsp salt
- 1 packet stevia
- 1 tsp baking powder
- 3 tbs. hemp seeds (optional)
- 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
Breakfast
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
Main Dishes
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
SO pretty with the pumpkin added—and a perfect accompaniment to so many autumn meals!
I love pumpkin cornbread! One of my fall-pumpkin essentials to bake each year!
I can see making these to accompany chili, pot roast and so many other comfort food meals. They look delicious.
I love the idea of pumpkin and cornbread together and can’t believe I have never thought of it. LOVE pumpkin!
Great side OR midafternoon snack! Never thought of pumpkin/cornbread together — well done!
These Pumpkin Cornbread Muffins look incredible! I love that they’re gluten-free and vegan. I have pumpkin waiting to be used – totally trying these!
what pumpkin cornbread??? amazing! I love that it’s made with coconut flour too, my fav flour!
Pumpkin is so delicious with corn! Great idea
Ooh, pumpkin and cornbread- what a great combo idea!!
Such beautiful photos! I love the color of these muffins.
I’m not a huge fan of corn bread because I feel it’s always dry. I imagine the pumpkin really helps keep these muffins moist!
The muffins would go perfect with the garden chili I made for this week. Yummy!
I love the color of these muffins! Sounds perfect with a bowl of chili!
OMG pumpkin + cornbread is such an amazing fall combo! Can’t wait to give these a try!
These sound amazing! I’m making a butternut squash, white bean + tempeh chili this week. I think these muffins would be the perfect compliment!
These look wonderful, pinned to try this weekend! Visiting from the Marvelous Monday link party!
YES! Pumpkin is a must in any baked good for fall and corn bread is one of my favorite things ever, so this recipe is right up my ally! Oh man I can only imagine how yummy this would be dipped in chili….
You know I’m all over this!
Such a great combination. I’m sure these rock!
Cumin and sage?! YUM!! These muffins look like the PERFECT complement to a hot bowl of soup. Thanks, Sam! Hope this week is getting better with your scheduling 🙂
I’m always looking for new coconut flour recipes!! This looks delicious.
What an awesome combo! I can’t wait to try these! Pinned and shared to Facebook!
Found you on Tasty Tuesday blog hop!
Yummy! looks really delicious
YUM! I am SO in with this
I love cornbread! The addition of pumpkin makes this so perfct for fall. I’m hoping FL cools off soon so I can actually enjoy the season 🙂
Oh my do these look and sound delicious! Pinned to share and to refer back to when I bake these. Thanks for the recipe!
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!!
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!
The pumpkin makes this so interesting!
You had me at pumpkin!! They look fantastic!
I love how versatile these are! A perfect way to enjoy fall!
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
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
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
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!