Pumpkin Cornbread Muffins
User Reviews
4.6
51 reviews
Excellent
Pumpkin Cornbread Muffins
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These pumpkin cornbread muffins are slightly sweet and moist from the pumpkin! They're the perfect side to a big bowl of cozy soup or chili. Dairy-free, egg-free, refined sugar free and made with whole grains.
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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 canned pumpkin or homemade 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
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Instructions
- Preheat oven to 350°F.
- Prepare a regular-sized muffin tin by greasing or lining 8 cups.
- 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.
- In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
- 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.
- Gently add the wet mixture into the bowl with the dry ingredients and stir until just combined. Do no over mix.
- Evenly divide the cornbread mixture into 8 cups.
- Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Nutrition Information
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Serving
1muffin
Calories
199kcal
(10%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
5g
(8%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 199kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
51 reviews
Excellent
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