Gluten-Free Vegan Sweet Pumpkin Cornbread Muffins
Cook time
Total time
I couldn't find an egg-free recipe for Pamela's Cornbread mix, so I whipped this one up!
Serves: 12
  • 1 (12-ounce) bag Pamela’s Cornbread & Muffin Mix
  • 1 teaspoon pumpkin pie spice or cinnamon
  • ½ teaspoon baking powder (omit above 3000 feet altitude)
  • ¼ teaspoon xanthan gum
  • 1 cup vanilla dairy-free milk beverage
  • ½ cup packed brown sugar
  • ½ cup pumpkin puree
  • ⅓ cup oil (I used coconut oil)
  1. Preheat your oven to 375ºF and lightly grease or line 12 muffin cups with cupcake liners.
  2. In a large bowl, whisk together the mix, spice, baking powder (if using), and xanthan gum.
  3. Add the milk beverage, sugar, pumpkin, and oil and stir to combine.
  4. Scrape the batter evenly into your prepared muffin tins.
  5. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  6. Let cool for a few minutes, then carefully remove the muffins to a wire rack to cool completely.
Recipe by Go Dairy Free at