This cornbread recipe has a rich, nutty flavor from pumpkin puree, and just the right amount of spiciness from fresh jalapeños.

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Vegan Cornbread Muffins

19min

12 servings

1k followers

Ingredients

1 1/4 cups fine grain cornmeal (150g)

1 cup all-purpose flour (148g) or, all-purpose gluten-free flour mix (NOT baking mix)

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon sea salt

1/3 cup pumpkin puree

1 cup unsweetened almond milk or any vegan milk

2 teaspoons apple cider vinegar or white vinegar

1/4 cup melted vegan butter (44g)

3 tablespoons cane sugar or coconut sugar or organic brown sugar

2 jalapeños de-seeded and finely diced, plus slices for the tops

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