Pumpkin Cornbread Muffins
User Reviews
4.6
Pumpkin Cornbread Muffins
Description
These Pumpkin Cornbread Muffins start with a blend of whole wheat pastry flour and cornmeal, providing a grainy texture that contrasts with the moistness contributed by pumpkin puree. Ground cinnamon and nutmeg add seasonal spices, making the muffins subtly aromatic and flavorful. The combination of coconut sugar and molasses imparts a mild sweetness and richness.
Flaxseed mixed with water acts as an egg substitute, helping bind the ingredients while contributing fiber and nutrients. The wet ingredients, including almond milk and coconut oil, are combined with the dry to create a batter that is gently mixed to avoid toughness.
Baked in a muffin tin, the muffins develop a golden crust with a soft interior. These are suitable as a snack or part of a meal, pairing well with savory dishes or enjoyed on their own. The recipe's straightforward method and wholesome ingredients make it accessible to home bakers aiming for a spiced, tender muffin with seasonal character.
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 1 Tablespoon baking powder
- ½ teaspoon salt 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, canned or homemade
- 1 cup almond milk honey or unsweetened, brand Almond Breeze
- ⅓ cup coconut sugar
- 2 Tablespoons coconut oil liquid
- 1 Tablespoon molasses
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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