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Corn Muffins with Pumpkin Cream Cheese Frosting

Corn Muffins with Pumpkin Cream Cheese Frosting

Life is, heh, a trifle busy at the moment with Chicago VeganMania happening just days away but I didn’t want to have a week go by without a recipe and miss out on this opportunity to shamelessly plug our event again. Anyway, if you’re in Chicago and available on October 1, 2016, you should join us. I’m tired. So very tired. But it’s going to be fun!

Onward to the muffins…

I wanted to create something that was kind of between cornbread muffins and cupcakes. This recipe fits the bill. Gently sweet and soft with a crispy exterior, these muffins are just a little indulgent, especially with the frosting, but wholesome for the most part.


Corn Muffins with Pumpkin Cream Cheese Frosting

2 cups gluten-free all-purpose baking blend
(I used Bob’s Red Mill)
1 ½ cups cornmeal
(I like the fine grind for this but whatever works for you)
1 cup dry sweetener
(I used coconut sugar)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon xanthan gum
Pinch of salt
1 cup vegan milk
(I used almond)
½ cup unsweetened applesauce
¼ cup neutral oil
(I used refined coconut)
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar

Place muffin liners in a muffin tin or lightly spray with oil. Preheat the oven to 325 degrees.

In a large bowl, add the dry ingredients – cornmeal to the salt – and stir or whisk together until combined.

In a medium bowl or large measuring cup, add the liquid ingredients – milk to the apple cider vinegar – stirring until mixed.

Add the liquid to the dry in the large bowl until fully integrated. It will be thick but it shouldn’t be very stiff or lumpy. If it is, add more milk by the tablespoon until it’s a smooth, thick batter. 

Fill the muffin cups 2/3 with batter. Bake for 18 minutes, turn 180 degrees, and bake 10 more minutes.

When cool, frost with the Pumpkin-Cream Cheese Spread

Pumpkin-Cream Cheese Spread

8-oz. vegan cream cheese, room temperature
½ cup plus 2 tablespoons pumpkin purée (not pumpkin pie mix)
2 tablespoons maple syrup
1 teaspoon vanilla

In a medium bowl, mix all ingredients together until smooth. You can also use a stand mixer or food processor to mix.

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