Pumpkin Cornbread Muffins
Ingredients
- 2 tablespoons ground flaxseed ⓘ
- 6 tablespoons water ⓘ
- 1 cup whole wheat pastry flour ⓘ
- 1 cup cornmeal ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon sea salt ⓘ
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg ⓘ
- 1/2 cup pumpkin puree
- 1 cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend ⓘ
- 1/3 cup coconut sugar ⓘ
- 2 tablespoons coconut oil, warmed just until liquid
- 1 tablespoon molasses ⓘ
Instructions
- Preheat oven to 350 degrees F.
- Prepare a regular sized 12-cup 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 a 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 mixed. Do not over mix.
- Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Nutrition & Diet Analysis (per serving)
851
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).