Pumpkin Cornbread (vegan + gf options!)

pumpkin cornbread

What are you making this Thanksgiving?

I’m IN LOVE with these Pumpkin Cornbread Muffins and the best part is that the recipe is 100% customizable to you!

In this recipe, I’ve included the substitution for each ingredient so you can make it traditionally, vegan, and/or gluten free. It’s the perfect way to meet everyone’s needs at the holiday table this year!

In this picture, these muffins are a combination of gluten free and vegan ingredient swaps but they aren’t 100% vegan and I’ll explain…

I used gluten free flour, ground flax seeds + water (as an egg replacement), 1/2 cup maple syrup & 1/2 cup honey (bc I ran out of maple syrup- hehe), coconut milk, and melted butter.

So as you see, they’re a random combination of ingredients to fit the needs of my hubby and his food allergies- as well as what’s in my pantry that day.

The end result was gluten free, egg free, and mostly dairy free- except for the butter because Danny’s ok with butter (hmmmmm haha).

#1 Rule: There are no rules when you’re cooking!

We tend to live in a “ALL OR NOTHING” world, but I believe optimal health lies right in the middle!

Danny and I eat mostly plant based, mostly vegan, and mostly gluten free with meat, butter, and ancient gluten grains sprinkled in between!

Health isn’t black or white, it’s not all or nothing, it’s unique just like you…

So… YOU DO YOU!

This Thanksgiving, enjoy customizing these Pumpkin Cornbread Muffins for your special guests!

*Side note, if you don’t want muffins, you can even turn it into a loaf!

Pumpkin Cornbread Muffins

  • Servings: 12 muffins or 1 loaf
  • Difficulty: easy
  • Print

*This recipe can be customized as gf, vegan, or a combination with these ingredient swaps.

Ingredients

  • 1 cup Bob’s Red Mill flour or gluten free flour*
  • 3/4 cup Bob’s Red Mill corn meal flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 2 eggs or flax egg* (2 tbs ground flax + 6 tbs water)
  • 1 cup canned pumpkin puree (not pumpkin pie filing)
  • 1/2 cup honey or maple syrup*
  • 1/4 cup melted butter or canola oil*
  • 1/4 cup whole milk or coconut milk*

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk eggs (or flax egg), pumpkin puree, honey (or maple syrup), butter (or canola oil), and milk (or coconut milk).
  4. Then add the wet ingredients into the dry ingredients and stir until combined. If too dry add a couple more tablespoons of the milk you are using, but the bater should be thick.
  5. Scoop batter into prepared muffin tins and bake for 20-25 mins or until a toothpick comes out clean. If you’d rather make a cornbread loaf, the cooking time will increase by about 5-10 mins.

If you enjoyed this recipe, I would love to hear from you! Please leave a comment below and be sure to share with family and friends.

xoxo
Megan

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