VEGAN: Savory Pumpkin Cornbread Muffins [VIDEO]

Super easy and delicious vegan cornbread muffins for the holidays.

Now, here are more of the holiday recipes to get you ready for Thanksgiving. Have you whipped up a list of what you have to prepare for your Thanksgiving meal? If the answer is still no, then I hope my posts and the recipes I have been sharing and will share can help you out.

For a lot of us mashed potato is a very big must have for a complete Thanksgiving meal. But for some of us, it’s the cornbread that makes it complete. So for those looking for a really good vegan cornbread muffin recipe, you will have to check this out.

It is so easy to make and you wouldn’t need to prepare a whole lot of ingredients or kitchen utensils and bowls. It’s basically a combine everything, mix well, add the rest, mix again, transfer and then bake type of recipe. So you don’t need a lot of fancy terms or skills to make this turn out as it is in the recipe. So try it out for your Thanksgiving meal.

Check out the recipe below.

Savory Pumpkin Cornbread Muffins



1 cup cornmeal
1 cup white flour
2 tsp baking powder
½ teaspoon salt
Black pepper, to taste
⅓ cup pumpkin puree
1 cup unsweetened soymilk (or other plant based milk)
2 tbsp maple syrup (or other liquid sweetener)
1 tbsp apple cider vinegar


Preheat oven to 400F
Combine all dry ingredients to a medium sized bowl. Mix well v-001c
Add the pumpkin puree, soy milk, apple cider vinegar, and maple syrup. Stir well. The batter will be thick!

Place the batter evenly into a silicone or paper-lined muffin tin.


Bake for 15-18 minutes or until a toothpick comes out cleanly from the center
*Note: These are best warmed or straight out of the oven, and will dry out with time!