- 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
- 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.
04/18/2018
recipepes.com
Pumpkin Cornbread Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
