pumpkin-cornbread-muffins_edited.jpg

Pumpkin Cornbread Muffins

Courtesy of:

Current Recipe Rating:

Ranking: 0.0/5 stars

Serves up to

12

Total Time

35
mins

Share Recipe

facebook twitter pinterest

Print Recipe

print

INGREDIENTS

  • 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 almond milk (honey or unsweetened)
  • ⅓ cup coconut sugar
  • 2 tablespoons coconut oil, liquid
  • 1 tablespoon molasses

directions

  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.
community

Share this recipe with friends

facebook twitter pinterest Email

click to rate

Current Average:
Ranking: 0.0/5 stars

* indicates a required field

Please enter your name.
Please enter a valid email.

Talk with the community about this.