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.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
201 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
Step 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.
Step 4
In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
Step 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.
Step 6
Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
Step 7
Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Ingredients
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 tablespoon baking powder
6 tablespoons water
1 tablespoon molasses
1 cup whole wheat pastry flour
1 cup cornmeal
½ cup pumpkin puree
½ teaspoon sea salt
2 tablespoons ground flaxseed
⅓ cup coconut sugar
2 tablespoons coconut oil, warmed just until liquid
