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Healthy Pumpkin Cornbread Muffins Recipe

Marcelle enjoys preparing delicious meals for family and friends. She especially loves creating original, plant-based, vegan recipes.

pumpkin-cornbread-muffins

In the cornucopia of American food staples, cornbread ranks high. Prior to the birth of America, Native Americans were grinding corn and combining it with flour. Throughout U.S. history, cornbread and other corn-based recipes became increasingly popular, especially around the time of the Civil War, as corn was exceedingly inexpensive and plentiful.

This recipe takes the traditional cornbread quick bread and combines it with pumpkin to create a slightly more sweet, and delicious version. The health factor wins out with the addition of healthy pumpkin, subbing applesauce for the oil, and keeping these muffins low in sodium.

pumpkin-cornbread-muffins

Fall is a perfect time to serve these easy muffins but with canned-pumpkin easily available year round, they are just as delicious any time of the year! Keep the sodium low avoiding adding salt and using a sodium-free baking powder, such as Hain Featherweight. Use a square pan, rather than a muffin tin, if you prefer.

Cook Time

Prep timeCook timeReady inYields

15 min

12 min

27 min

12

slow-cooker-vegetarian-recipehealthy-pumpkin-three-bean-chili

Ingredients

  • 1 cup flour, whole grain white
  • 3/4 cup whole grain yellow cornmeal
  • 1 teaspoon baking powder, sodium-free such as Hain Featherweight
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 large cage-free egg, or egg substitute
  • 1 cup pumpkin puree
  • 1/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract

Pair With Pumpkin Chili

Pair these Pumpkin Cornbread Muffins with this easy Three-Bean Pumpkin Chili recipe, prepared in your slow cooker.

slow-cooker-vegetarian-recipehealthy-pumpkin-three-bean-chili

Instructions

  1. Preheat oven to 425 degrees. Spray a 12-muffin tin or square pan generously with cooking spray.
  2. In a large bowl, combine flour, cornmeal, baking soda, baking powder, and spices. Stir to combine making a well in the center.
  3. In a smaller bowl, whisk egg and add pumpkin, sugar, applesauce, almond milk, and vanilla. Whisk or stir to combine.
  4. Pour wet ingredients into dry ingredients and stir just until combined. Don't over stir.
  5. Spoon batter into prepared muffin tins or pan.
  6. Bake for about 10-12 minutes until a toothpick inserted comes out clean.
Assemble dry ingredients.

Assemble dry ingredients.

Combine flour, cornmeal, baking soda, baking powder, and spices. Stir to combine making a well in the center.

Combine flour, cornmeal, baking soda, baking powder, and spices. Stir to combine making a well in the center.

Assemble wet ingredients.

Assemble wet ingredients.

Whisk egg in a smaller bowl and add pumpkin, sugar, applesauce, almond milk, and vanilla. Stir to combine.

Whisk egg in a smaller bowl and add pumpkin, sugar, applesauce, almond milk, and vanilla. Stir to combine.

Pour wet ingredients into dry ingredients and stir just until combined. Be careful not to over stir.

Pour wet ingredients into dry ingredients and stir just until combined. Be careful not to over stir.

Spoon batter into 12 muffin tins or a pan coated with cooking spray. Bake in the oven for about 12 minutes.

Spoon batter into 12 muffin tins or a pan coated with cooking spray. Bake in the oven for about 12 minutes.

Serve warm or cool on a pastry rack before storing muffins. Muffins can be frozen for future use.

Serve warm or cool on a pastry rack before storing muffins. Muffins can be frozen for future use.

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Comments

Marcelle Bell (author) on December 08, 2014:

Thanks, Poetryman! You should definitely give them a try. They are actually super easy to make and fast. The pumpkin flavor is on the subtle side as it combines with the flavors you would like with cornbread. Give these muffins a try . . I think you will like them!

poetryman6969 on December 08, 2014:

I am not a pumpkin person but you present it so attractively that I might give it a try.

Marcelle Bell (author) on November 17, 2014:

Thank you all for your wonderful comments! I appreciate the pins and up votes. Purl3 - I think that dried cranberries sound like a great idea for these. I'm making these to bring on Thanksgiving and now I think I will add those for that day. Thank you for the suggestion.

prasetio30 from malang-indonesia on November 16, 2014:

It sound delicious. Just looking at the pictures makes me hungry. I love the recipe and I can't wait to make it soon. Good job and voted up!

Prasetio

Donna Herron from USA on November 16, 2014:

These look and sound delicious! Can't wait to try this recipe. What do you think of adding walnuts, raisins, and/or dried cranberries? Would these additions work well in this recipe?

Peggy Woods from Houston, Texas on November 16, 2014:

This sounds absolutely delicious! Will be pinning this and sharing in other places as well. Now I also need to read your 3 bean pumpkin chili recipe! Thanks!

Marcelle Bell (author) on November 15, 2014:

Wow! Thank you, Mary, for your kind comments. I'm bringing these to my inlaws (along with other recipes) for our Thanksgiving dinner this year but I think if you love cornbread, like you do, this would be great year round. Pumpkin isn't just for November :).

Mary Hyatt from Florida on November 15, 2014:

You did a beautiful job of writing and presenting this Hub. I liked all your photos! Southern folks like myself love our cornbread, and this recipe will be bookmarked for me to use later.

Voted UP, etc, and shared.

Marcelle Bell (author) on November 10, 2014:

Thank you, Ronel! How wonderful that you have a new kitchen. That will make them more fun to make. They are delicious for sure.

Ronel Wakeford88 on November 10, 2014:

Sounds delicious and very healthy. Will bake them in my new kitchen. Great hub. Thank you.

Marcelle Bell (author) on November 10, 2014:

Thank you, Rebekah! What a great idea to make them for Thanksgiving breakfast! I may have to borrow that suggestion. They are really good with my pumping chili too. I really appreciate your kind comments. I think it's important to include photos that shows all the steps. It makes the whole cooking process easier.

rebekahELLE from Tampa Bay on November 09, 2014:

These look amazing. I'm adding this recipe to my Thanksgiving breakfast menu. You did a fabulous job with your format and photos. I can't wait to make these!

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