Deliciously Healthy Pumpkin Corn Muffins made with all gluten-free ingredients. Just a little sweet and made with all dairy-free and nut-free ingredients. Such a yummy fall twist to a classic corn muffin!
In my opinion, corn muffins are the most underrated muffin flavor ever.
I recently had the most delicious corn muffin (not from my kitchen) and I have been craving them over and over again. But I also wanted to make one that isn’t too sweet. And also put a little fall twist on it.
Insert these healthy Pumpkin Corn Muffins! The ultimate fall muffin recipe for all my corn muffin lovers out there!
These were a hit with Ezra too, which is another reason why I wanted to do less sugar. Just a little maple syrup and it did the batch wonders. You can of course add in more if you’d like a sweeter muffin. They would be absolutely amazing!
I have been warming these up in the microwave and adding a smear of butter and they are too die for. Or you can add some creamy peanut butter on top and add them to your favorite breakfast bowl of sorts. They also keep in the freezer so well if you want to bake a batch and keep them on hand.
What ingredients you need to make these healthier pumpkin corn muffins:
- Eggs – I haven’t tested flax eggs but I would think they work ok!
- Organic canned pumpkin – look for the no sugar added kind. Sometimes canned pumpkin sneaks in added sugar
- Maple syrup – or you can use honey. I don’t use much in this recipe so if you want a sweeter muffin, add more
- Non-dairy milk – any variety works. Almond, coconut, oat, anything!
- Organic cornmeal – I look for organic and non-GMO verified since corn is such a heavily processed and modified ingredient
- Gluten-free oat flour – or you can use spelt flour or whole wheat would work well
- Sea salt
On how to make these easy peasy corn muffins:
- Preheat oven to 350 degrees and line a muffin tray with liners or grease well
- In a large bowl, whisk together eggs, pumpkin, maple syrup and milk
- Mix in the cornmeal, flour, baking powder and salt until fully combined
- Fill muffin holders about 2/3 full (they don’t rise too much!) then bake in oven for 15-18 minutes, or until you stick toothpick in and it comes out clean
A few of my other favorite pumpkin recipes on the blog:
Peanut Butter Cup Pumpkin Rice Crispy Treats (no marshmallows)
The Best Gluten-free Pumpkin Bread Ever
Paleo Pumpkin Mini Muffins (gluten-free + kid-friendly!)
Copycat Peanut Butter Pumpkin Reese’s (vegan)
Deliciously Healthy Pumpkin Corn Muffins (gluten-free)
Deliciously Healthy Pumpkin Corn Muffins made with all gluten-free ingredients. Just a little sweet and made with all dairy-free and nut-free ingredients. Such a yummy fall twist to a classic corn muffin!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
Yield: About 9 muffins 1x
Ingredients
- 2 eggs
- 1/2 cup organic canned pumpkin
- 1 cup non-dairy milk
- 1/4 cup maple syrup (add more if you want sweeter muffins!)
- 1 cup organic cornmeal
- 1 cup gluten-free oat flour (or use spelt flour)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees and line a muffin tray with liners or grease well
- In a large bowl, whisk together eggs, pumpkin, maple syrup and milk
- Mix in the cornmeal, flour, baking powder and salt until fully combined
- Fill muffin holders about 2/3 full (they don’t rise too much!) then bake in oven for 15-18 minutes, or until you stick toothpick in and it comes out clean
Notes
*I haven’t tested subs!
**Store leftovers in an airtight container for 3 days, fridge for 5 or freezer for longer
***If you don’t want pumpkin – use applesauce!
Share this recipe
Ashley
★★★★★
I am obsessed with these! They are the perfect amount of sweet with the maple syrup and the addition of the pumpkin makes them such a nice consistency. I subbed Masa Harisa (a finer ground cornmeal) for the cornmeal because everywhere around me was sold out of cornmeal. It worked as a perfect sub!
Rachel
awww yay thank you so much!!!!
Jackie Ferreira
Do you think this would work with traditional Gluten Free Flour?
Rachel
I haven’t tried. Anytime I have a sub it is listed!
Jenny
It works great with Bob’s Red Mill Gluten Free Flour! I used 1 cup, as it is a 1:1 replacement for whole wheat flour. Love this recipe SO MUCH.
Alison
★★★★★
Thanks for this recipe it’s delicious!! I subbed the oat flour for almond flour and they came out great. You can’t really taste the pumpkin flavor but it gives them a nice fluffy texture. Will definitely be making them again 🙂
Rachel
good to know!!! yay!
Emily
Can I use fresh cooked pumpkin instead of canned?
Rachel
as long as it is in puree form!
Eryn
★★★★★
This will satisfy your cornbread craving! The pumpkin doesn’t add much flavor, but definitely adds some moisture, nutrition (veggie!) and earthiness. Plus it was so simple! I swapped honey for the maple syrup and baked in a 9×9 pan (I don’t have a muffin tin) for an extra few minutes, and they turned out fantastic! I will definitely make these again.
Amy
Many of your recipes include non-dairy milk. You usually specify either almond and coconut milk but sometimes there is no recommendation.
Doesn’t using canned coconut milk make the batter/cake thicker and texture more moist.
Can you please explain?
And did you use canned coconut milk for this recipe? Thanks
Rachel
if a recipe needs full fat coconut milk from a can – it specified 😉
Nancy
These are delicious…. corn muffins. 🙂
After mixing all the wet ingredients , it had such a wonderful flavor… but after adding the flours all I tasted was corn meal/flour.
Should I use less flour next time?
Your recipes are really good
Rachel
hhhmmm i personally haven’t tested that but if you felt it is to much cornmeal, sure use a little less! if batter looks too watery add more flour.
Diana
★★★★★
OMG, these turned out SO PERFECT! Love this recipe!!
Rachel
aaawwww yay!!!!!
Christine
Hi! Do you think this would work with regular all-purpose flour?
Rachel
anytime i have used a sub it’ll be listed! so personally i cannot say but if you use it and it works, let us know!
Megan
These were delicious, However on the 3rd day, in an airtight container, they went bad and had an unpleasant odor. Had to throw out
Have you left these out for more than two days? And if so did they stay fresh?
Rachel
i always leave in the fridge after day 3 🙂
Meral
★★★★★
These corn muffins are soooo good! I make them every time I make a soup or chili! One of the best ways to use up some pumpkin! They freeze well also!
Sarah
★★★★★
Yum! These muffins are the perfect savory snack with some butter! Subbed some of the oat flour for brown rice flour, since I ran out, and they turned out perfectly!
Rachel
aaawww yay thank you!!!