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Deliciously Healthy Pumpkin Corn Muffins (gluten-free)

September 22, 2020

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!

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.

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!

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:

  1. Preheat oven to 350 degrees and line a muffin tray with liners or grease well
  2. In a large bowl, whisk together eggs, pumpkin, maple syrup and milk
  3. Mix in the cornmeal, flour, baking powder and salt until fully combined
  4. 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 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!

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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!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 7 muffins 1x
Scale

Ingredients

Instructions

  1. Preheat oven to 350 degrees and line a muffin tray with liners or grease well
  2. In a large bowl, whisk together eggs, pumpkin, maple syrup and milk
  3. Mix in the cornmeal, flour, baking powder and salt until fully combined
  4. 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 5 days or freezer for longer

***If you don’t want pumpkin – use applesauce!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

14 Responses

  1. 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!

    1. 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.

  2. 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 🙂

  3. 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.

  4. 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

  5. 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

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