Breads, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks

Pumpkin Corn Muffins {Dairy-Free} + Thanksgiving Round-Up

November 20, 2013
 Okay, the count down is on people, T minus 8 days and counting. I’m not going to waste your time blabbing on about my kids or the seasons or any of that other stuff I always talk about. Instead I’m going to fill your brains with some insanely delicious food ideas for Thanksgiving and all the other holiday celebrations yet to come.

We are going to start off where no one in their right mind would… the bread and roll category. I’ve been making these pumpkin cornbread muffins for a couple years now and they are so apropos of the occasion that I just had to share them with you. They are a dense, crumbly affair which makes them perfect for sopping up gravy or making them into stuffing.

The second most important part of the meal is dessert…..doy. I’ll be making the classics, a Pumpkin Pie for me and an Apple Pie for everyone else. If ambition strikes I’ve narrowed it down to a couple other options either Cranberry-Lime Cookies or Pumpkin Cinnamon-Chip Cookies, but more than likely I’ll make some Canela Ice Cream and call it a day.


Pumpkin-Cinnamon Chip Cookies

 The Professor suggested we have lobster for Thanksgiving. After I wiped up the coffee I spit all over myself I offered to make a big steaming platter of mussels as an appetizer which might be a nice change of pace but you could just as easily do a big bowl of Tomato-Avocado Salsa and chips or Hummus and veggies which everyone loves and could be made a few days in advance.


Chard and Persimmon Salad with Toasted Coconut and Maple Vinaigrette

 Then comes the big spread. I always make the same Bay-Brined Roast Turkey. It is so good and never, ever fails. I wish we were having tamales but we’re not. I’m waiting for the kids to get a little older so they can help me, there are some things I don’t like doing alone. I tried to get my sister-in-law to overnight me some but I’m not holding my breath. Instead of tamales we will have the fluffiest buttermilk mashed potatoesRoasted Sweet Potatoes with Ginger and ScallionsBrown Rice with Scallions and CranberriesGarlicky BroccoliniChard and Persimmon Salad with Molasses Vinaigrette, and Cranberry Walnut Jell-O Salad just ’cause.

I’m still debating on the day’s cocktail. What is everyone drinking? I’d love to hear. I’m bouncing back and forth between bourbon and champagne or maybe hard cider…I don’t know, but whatever fills your cup I hope it is tasty and you will be clinking it with someone you love.


Pumpkin Corn Muffins {Dairy-Free}

 One last think I want to congratulate Jennifer! You are the winner of Foodie Fight Rematch. Shoot me an email so I can get you your game by Thanksgiving!

Pumpkin Corn Muffins {Dairy-Free} + Thanksgiving Round-Up

Yield: 12 Muffins


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil


  1. Heat oven to 400°F and line a 12-cup muffin tin with paper liners or grease with baking spray.
  2. Whisk together the cornmeal, flour, brown sugar, and salt in a large bowl.
  3. Beat the eggs in a separate bowl then whisk in the pumpkin purée, applesauce, and vegetable oil.
  4. Scrape the wet ingredients into the dry ingredients with a rubber spatula and mix together until combined.
  5. Evenly distribute the batter into the muffin cups and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.

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  • Heather Christo November 21, 2013 at 3:26 pm

    these look so great! I love that they are dairy free!

  • Gaby November 22, 2013 at 4:55 am

    LOVE these big time! Do you deliver? Or ship 🙂

    • Kate Ramos November 22, 2013 at 12:11 pm

      Hmmm, I should look into that shipping thing. You’ll be my first customer Gaby!