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.

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.

Per Serving: 201 calories; protein 3.4g; carbohydrates 37.5g; fat 5g; sodium 296mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.