Fill your mornings with the flavors of fall with these delicious muffins.
Pumpkin Cornbread Muffins RecipePrint
- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 1 Tablespoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 Tablespoons ground flaxseed + 6 Tablespoons water
- ½ cup pumpkin puree (canned or freshly cooked and processed)
- 1 cup Almond Breeze Unsweetened Original OR Almond Cashew Original
- ⅓ cup coconut sugar
- 2 tablespoons coconut oil; liquid
- 1 tablespoon molasses
1 Preheat oven to 350° F.
2 Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
3 In a medium sized bowl, make your flaxseed eggs by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
4 In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
5 Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
6 Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do no over mix.
7 Evenly divide the cornbread mixture into 8 cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
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