Pumpkin cornbread muffins with coconut date butter make a delicious breakfast, snack or hostess gift for the holiday season!
Hey guys! It’s another bonus recipe this week, since this month’s Recipe Redux falls on a Sunday. Good thing, cause these pumpkin cornbread muffins and coconut date butter are exactly what I want to wake up to Sunday morning. If I can hold off and not eat the last two today, maybe I will!
This month’s theme is quick bread, perfect timing for holiday baking season. These pumpkin cornbread muffins would be a lovely little gift. Simply wrap them up in a dish towel or napkin in a pretty basket along with a mason jar filled with date butter.
Coming from someone whose favorite cornbread used to be Jiffy, I’ve become quite the cornbread snob. All cornmeal. No flour. A teaspoon of honey or sugar is nice, but any more and it’s cake.
These pumpkin cornbread muffins break those rules, but technically they’re muffins so it’s allowed. You like how with a simple change of shape I’m like, “Go ahead cornbread. Do what you want.” What can I say, I’m fickle.
These cornbread muffins very lightly sweetened, so they can go sweet, with date butter or jam, or savory, paired with chili. Vegan pumpkin chipotle chili maybe?? Another fun idea – use these muffins as a base for a breakfast sandwich. You could try crisp bacon (or tempeh bacon!), a fried egg, tomato and arugula or nut butter and banana slices.
Now, can we talk about this date butter? Only two ingredients and no added sugar AND it tastes like yummy caramel! Holy smokes y’all, if you do nothing, make this date butter. I store it in the fridge, but because it’s make with coconut oil, it hardens up quite a bit. Just let it sit at room temp for a bit or microwave it for 15 seconds and it’ll be all creamy and delicious again.
These muffins are easily freezable. Just pop one in the microwave 30 seconds or so before eating.
- 1 egg
- ⅓ cup pumpkin
- ⅓ cup plain yogurt
- 1 tablespoon honey
- 3 tablespoons cashew butter
- ⅓ cup plus 2 tablespoons unsweetened almond milk
- 4 teaspoons baking powder
- 2 cups cornmeal
- ¼ teaspoon salt
- Preheat oven to 350 degrees. Spray a muffin tin with olive oil.
- In a large bowl, whisk together egg, pumpkin, yogurt, honey, cashew butter, and almond milk, In a medium bowl, whisk together cornmeal, baking powder and salt. Whisk dry ingredients into wet. Divide batter evenly between 9 muffin tins. Place in the oven and bake 20 minutes until a toothpick inserted into the center comes out clean.
- 12 medjool dates, pitted
- 4 tablespoons coconut oil
- Place dates and coconut oil in a food processor. Blend until pureed, scraping down sides as needed. Store in the fridge. Microwave 15 seconds before serving to soften.
More quick bread recipes from my Recipe Redux pals: