Pumpkin Cornbread Muffins with Pumpkin Butter Glaze

I hope you haven’t been hating on me because it’s mid-November and I haven’t posted hardly any holiday-inspired recipes so far. I’ve been meaning to; there’s even an item on my to-do list that says “MAKE MORE HOLIDAY RECIPES!” but other things (like creating the recipe to end all recipes) have been getting in the way. Today, I’m hoping to redeem myself. Pumpkin is a holiday thing… Cornbread is also a holiday thing… Put them together and we have the ultimate holiday muffins.

These are essentially a basic cornbread muffin, infused with pumpkin puree and pumpkin pie spices, then topped with a very simple “pumpkin butter” glaze. Pumpkin overload? Perhaps, but I’m making up for lost time! 🙂 The best part is that these muffins are super simple to make, quite healthy, and sweetened only with maple syrup.


Makes 12 muffins


  • 1 1/4 cup fine cornmeal
  • 1 cup whole wheat or all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon ground flaxseed
  • 1 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 cup pumpkin puree
  • Pumpkin Butter Glaze (below)


Preheat the oven to 350º F

Step One

Before starting, measure out a cup of almond / non-dairy milk and add in a teaspoon of apple cider vinegar. Set aside for 5 minutes. This is basically a vegan buttermilk.

Also, create a flax “egg” by combining a tablespoon ground flaxseed with 2 tablespoons of water and allowing to sit for 5-10 minutes until it forms a gel.

Step Two

In a large mixing bowl add the dry ingredients: cornmeal, flour, salt, baking powder, and pumpkin pie spice.

Back to the buttermilk mixture, combine it in a separate bowl with all the other liquid ingredients: maple syrup, melted coconut oil, and pumpkin puree. Stir until combined.

Step Three

Slowly pour the wet ingredients into the dry and gently fold until mostly combined – a few small clumps are much better than over-mixing the batter. Once mixed, spoon into a lightly-oiled cupcake pan and top each with a sprinkle of pumpkin pie spice for good measure. Then, pop into the oven for about 25 minutes, or until the tops start to darken and a toothpick comes out clean.


Pumpkin Butter Glaze

Hey, so there seems to be some leftover pumpkin puree in that can… let’s put it to good use! While the muffins are baking, why not make a super-simple glaze from coconut butter (pureed coconut flesh), maple, and pumpkin puree?


  • 2 tablespoons pumpkin puree
  • 2 tablespoons coconut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 2 dashes pumpkin pie spice

Simply add all the ingredients into a bowl, microwave for 15-30 seconds and stir to incorporate. If you don’t have coconut butter (the pureed flesh of coconut), use a little extra pumpkin & coconut oil. Feel free to give it a taste and adjust anything as needed.

When the muffins are perfectly cooked, allow them to cool for several minutes before adding the glaze.




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  1. Oh man!!!! I need to make these! I just saw a pumpkin corn bread mix at Trader Joes and didn’t get it bc of all the crazy ingredients and refined sugars. So so so happy to have your recipe!!!

    • That’s great, Karolyn! It’s funny, I steal ideas from Trader Joe’s all the time, but I didn’t even know they made pumpkin cornbread 🙂

  2. I made these tonight and they were delicious. My only disappointment was that I was so eager to make them that I couldn’t wait to get all the ingredients for the glaze and so went without. Next time! 🙂 Thanks for a tasty recipe. My kids all loved them.

  3. Yum Yum! I’m going to make these but use cashew-peanut butter in place of the coconut butter in the glaze. And also i’ll probably make mini loaves instead of the muffins. Great idea to give them a glaze!

  4. I made these festive muffins over the weekend. They were very simple and turned out great! No need for the glaze. The muffins by themselves are just sweet enough but not overpowering. I love that they’re only sweetened with a 1/4 cup of maple syrup. The recipe made exactly 12 muffins. The muffins are good for several days after baking – just pop them in the microwave for 15 seconds and it’s like they’re fresh out of the oven. Thanks for sharing the recipe!

  5. Hello Andrew,

    I would like to make this muffins, but since I am from Germany I am always struggeling with the cup system 🙂 can you tell me how many ml your cup contains?
    Thank you so much,

      • Hi Andrew,

        yeah, but I experienced that different blogs use different cup sizes. But maybe this is just different between US, Australia and UK (I am not sure).
        I went with 240ml per cup and your muffins turned out really good! My boyfriend found them not sweet enough, so he ate some jelly with them. But for me they tasted perfect. Thanks for the recipe!

        • No no, a cup is a standardized measure of volume just like a ml. You’re right – 240 is equivalent to a cup. I’m glad the muffins turned out well! 🙂

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