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.