These fall inspired Pumpkin Maple Cornbread Muffins are super moist, a hint of pumpkin and slightly sweet.
I can't get enough of these Pumpkin Maple Cornbread Muffins. I have been enjoying them for breakfast, snacks and served them alongside some vegan chili {recipe for that coming later this week.}
On Sunday I made two batches of these muffins. I used my foodsavor to freeze most of them. I'll be bringing them on my upcoming girls trip up north to Traverse City this weekend. I am really looking forward to going to wineries, seeing the fall colors and finding some delicious vegan eats. Be sure to follow me on Instagram. I will definitely be sharing some of the trip highlights there!
These muffins are not only vegan, but they are also gluten-free. When I was working on the recipe, I really wanted to create a gluten-free muffin.
Instead of using all-purpose flour, I used a combination of GF oat flour, medium cornmeal and masa harina. Masa harina adds a really nice corn flavor to the muffins. I like using oat flour because it doesn't over power the natural corn flavor from the cornmeal and masa harina.
While the muffins bake, the tops of the muffins develop this really nice golden brown crust while the inside of the muffins stays nice and fluffy.
These Pumpkin Maple Cornbread Muffins are my new favorite fall muffin. They are easy to make and so yummy!
I hope that you enjoy these muffins as much as I do. If you give the recipe a try, be sure to tag me #thymeandlove on Instagram or leave a comment. It'll make my day!
Pumpkin Maple Cornbread Muffins
A fall inspired cornbread muffin. Pumpkin keeps the muffin moist while maple syrup adds a touch of sweetness. A mix of oat flour, cornmeal, and masa harina keeps these muffins glutenfree too!
Ingredients
- 1 Cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- ¾ Cup Canned Pumpkin
- ⅓ Cup Pure Maple Syrup
- 2 Tablespoon Melted and Cooled Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 Cup Masa Harina
- ½ Cup GF Oat Flour
- ½ Cup Cornmeal
- 1 Tablespoon Ground Flaxseed
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¾ teaspoon Fine Sea Salt
- ½ teaspoon Baking Soda
- ¼ teaspoon Freshly Ground Nutmeg
Instructions
- Preheat the oven to 400 F. Grease a 12 cup muffin tin or line with paper liners.
- In a measure cup, pour in the almond milk and apple cider vinegar. Set aside for 5 minutes.
- In a large mixing bowl add the almond milk and vinegar mixture, pumpkin, maple syrup, coconut oil, and vanilla. Whisk until all the ingredients have been incorporated.
- In another mixing bowl, add the oat flour, cornmeal, masa harina, ground flaxseed, baking powder, cinnamon, salt, baking soda and nutmeg. Whisk all the dry ingredients together.
- Working in batches, add the dry ingredients to the wet. Stir just until combined.
- Divide the batter equally into the muffin tins. Bake for 15-18 minutes or until a tester comes out clean.
Mariana
Hola. Oye, ¿qué es masa harina? No tengo idea
Jeni
Hola! Masa Harina is a Mexican corn flour that is used for making corn tortillas. Here is a link to the product: http://amzn.to/2f4FeAf. I also use this brand as well: http://amzn.to/2dFmFkT
Tess
Here it is 2021 and I just saw this recipe. I absolutely loved the muffins. So different from usual wheat based muffins. I will be making them year round and enjoying them as a breakfast snack.