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Pumpkin cornbread might be my new favorite super easy cornbread variation; it has a splash of Fall flavor with maple and pumpkin pie spice on top of the good corn flavor and it’s vegan to boot.

As someone whose suffered through pretty severe dairy sensitivity for years, there is nothing sadder than having no options at Thanksgiving. As such, I’m always working behind the scenes to add on to my collection of allergy friendly recipes that do not taste sad. I know what it’s like to sit at a table not having anything that’s okay to eat, and I don’t want any guest in my house to ever go through that. Seriously you will never in a million years guess that these adorable mini pumpkin cornbread muffins are vegan.

This pumpkin cornbread is perfect for people following vegan diets or anyone who needs dairy free or egg free options. The pumpkin not only adds delicious pumpkin flavor, it replaces the egg. Add in some wonderful coconut yogurt, and this is an easy easy cornbread recipe everyone can enjoy.

And make a batch of vanilla cashew butter because these mini cornbread muffins taste heavenly with it!

pumpkin vegan cornbread muffins on plate

Pumpkin Cornbread

Why this may become your new favorite cornbread

Maple spice: the maple syrup adds so much to the flavor. My base homemade cornbread mix is purposely not too sweet to leave room to add in sweetness boosters like maple if you want to. This seriously tastes like how a good chunky sweater and a cup of warming coffee feels.
Pantry magic: The whole recipe comes together with pantry staples. Really the only thing you might need to get is coconut yogurt.
So so fast: This is a mix it in a minute and bake in 15 minutes recipe. I thought my cornbread muffins were fast. This is faster and maybe a little tastier yet.
Cute and smart: I don’t love how cornbread can become a crumbly mess when you bake it in a square pan. By making it in mini muffin tins, you bump up the cute factor by about 78% and contain the crumbles almost completely.

Ingredients for Pumpkin Cornbread

Homemade cornbread mix: make it with coconut oil so that it’s vegan (and shelf stable!). Use gluten-free flour if needed for an all around allergy free version.
Coconut yogurt: we like Cocojune in our house for it’s thick rich flavor and lack of creepy ingredients. This adds moisture and richness you’d probably be missing in most vegan recipes.
Canned pumpkin: takes the place of the egg and adds pumpkin goodness and moisture. Nobody likes dry cornbread, and there’s no danger of that here.
Maple syrup: Adds a little more sweetness and that distinct Fall taste.
Pumpkin pie spice: Boosts the maple and pumpkin flavors.

Equipment you’ll need for making pumpkin cornbread

Mini muffin pans: I used 3 pans with 12 holes. Feel free to bake this in an 8 x 8 pan also, it will just take a little longer to bake.
Pastry brush: for brushing the muffin pans with coconut oil. You can spray them with cooking spray instead, though mini muffin pans are my nemesis. I take no chances, making sure that they are well-greased before popping anything in them to bake!

Things to serve with your pumpkin cornbread

Vanilla cashew butter: practically perfect in every way.
Pear butter: delicate and just the right amount of sweetness.
Apple butter: Pure Fall flavor right here.
Cashew cheese: I love Miyoko’s Everything Bagel cream cheese and any of Treeline cheeses cream cheeses are incredible. The Pimento Cheese would be excellent here. If you have dairy free guests, they will almost never miss dairy with these tasty safe cheeses to spread on their awesome cornbread.

Pumpkin Cornbread

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Author: Elizabeth Farr
Total Time: 17 minutes
Yield: 32 mini muffins 1x

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Description

Incredibly moist rich tasting and surprisingly vegan pumpkin cornbread flavor boosted to the max with maple syrup and pumpkin pie spice. If you can’t have eggs or dairy, you will literally be missing out on nothing with these poppable delicious little muffins.

Ingredients

Scale

Cooking spray or coconut oil for the muffin tins
2 cups homemade cornbread mix, made with coconut oil
1 cup coconut milk yogurt (I recommend Cocojune Pure Coconut)
1/4 cup canned pumpkin (60 g)
2 Tablespoons maple syrup (30 mL)
1 teaspoon pumpkin pie spice

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Instructions

Preheat the oven to 350 F (180 C). Brush the wells in mini muffin tins with a little melted coconut oil.
Measure out the cornbread mix into a bowl. Make a well in the center of the bowl.
Scoop the yogurt into the well along with the pumpkin, maple syrup and pumpkin pie spice.
Mix everything just until the cornbread is thoroughly moistened.
Scoop the cornbread into the muffin cups. Bake for 15 minutes until you can touch the center of a muffin and it bounces back.
Let the muffins cool for a couple minutes, then invert them onto a rack, tapping the edges of the pans to release the muffins.
Cornbread is best eaten the day it’s made, but you can store it at room temperature for a couple of days. Warm it back up in the toaster oven for a couple minutes. Cornbread can be frozen for up to 2 months.

Notes

Make it square!: If you don’t want to mess with mini muffin tins, bake the same cornbread in an 8×8 pan brushed with a little coconut oil. It will take about 25-30 minutes to bake.

Prep Time: 2 minutes
Cook Time: 15 minutes
Category: Breads
Method: Oven
Cuisine: American