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Pumpkin Cornbread Muffins

What you need: 

1 equivalent egg substitute
1 tablespoon molasses(optional)
1/4 cup sugar (brown, white, sugar sub.)
1/2 cup applesauce
1/2 cup pumpkin puree (heaping 1/2 cup)
1/2 cup cornmeal
1 cup whole wheat or all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon (nutmeg, cloves, pumpkin pie spice, all spice, pepper)

What you do: 

Sift cornmeal, flour(s), baking powder and spices in a large mixing bowl.
Beat egg substitute lightly in separate bowl. Whisk in pumpkin, vegan sugar, applesauce and molasses (if using).
Add liquids to dry mixture and blend batter gently until no traces of flour remain.
Pour batter into greased muffin pan, small glass pie pan, or pan. Bake at 400 degrees for 15 minutes for muffins, or longer for pie and baking pans, until vegan cornbread is browned and has a slightly springy feel.
*this recipe was adjusted for 6000 ft. altitude. if you live lower less flour(about 1/4c) and more baking powder (1/2tsp) is recommended.
*nuts and hulled pumpkin seeds are great additions to this recipe

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


ok it says i could use whole wheat flour, so i did.  Well they were so heavy and probably could've been thrown threw a window.  I was just laughing as I threw them away, but really i was sad; what a waste :-(


k i am at 500 altitude what changes in the recipe would be needed?


So the last reveiw was a little, um, negative.. so i took it upon myself to slightly modify this recipe..  :D

since i live @ sea level, i lowered the flour to 3/4 cup and added a 1/2 tsp. of baking soda.. i also up the cornmeal to 3/4 cup cuz i like cornbread with = amounts of flour/cornmeal..

i didnt have applesauce, so i replaced that with more pumpkin, and since i didnt have the sweetness of the applesauce, i used 1/2 cup sugar instead of 1/4 cup and didnt use the molasses, due to the previous review..

also, salt helps baking and improves flavor, as does a little oil, so i added 1/2 tsp. salt and 2 tbsp. oil.. i also like cornbread w/ corn in it, so i added ~3/4 cup canned corn.. and i didnt use cinnamon, cuz that sounds really weird in cornbread, but i replaced it with white pepper, since it was in the list of alternate spices to use..

and my egg replacer was 1 heaping tbsp ground flax seed mixed w/ 1/4 cup soymilk and set aside until gooey..



so those are the "minor" changes i made  :biggrin:

they actually turned out very nice tho.. the pumpkin is a very nice flavor addition and was a great way for me to use up some of the pumpkin i have..

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