Pumpkin Cornbread Muffins The Best Recipes

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Pumpkin Cornbread Muffins

"Fill your mornings with the flavors of fall with these delicious muffins. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original."

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 :

Prep : 15M	Cook : 8M	Ready in : 25M

• 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.

Notes :

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