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.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 201.4 calories, Carbohydrate 37.5 g, Fat 5 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 296 mg, Sugar 2.2 g
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Aliyu Yahayya
[email protected]These muffins were a disappointment. They were dry and crumbly, and they didn't have much flavor.
Dominguez Vargas
[email protected]I love these muffins! They're the perfect fall treat. I always make a double batch so I can freeze some for later.
Ngwedi Nkhutlelang
[email protected]These muffins were so easy to make and they turned out so moist and flavorful. I'll definitely be making them again.
Kara Fuller
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense. I think I might have overmixed the batter.
Ahmed Hasin
[email protected]These muffins were perfect for my fall party. They were easy to make and everyone loved them.
Uruemuesiri Kingsley
[email protected]I made these muffins for my friends and they all loved them! They said they were the best pumpkin muffins they'd ever had.
Kefuoe Sekamane
[email protected]These muffins were a bit too crumbly for my taste, but they still had a good flavor.
umair 22
[email protected]I thought these muffins were delicious! I especially loved the crumbly topping.
Mr Rofex
[email protected]These muffins were just okay. They weren't bad, but they weren't anything special either.
Azadi Begum
[email protected]Meh.
zanga nomnganga
[email protected]These muffins were a complete failure. They were dense, dry, and had no flavor. I would not recommend this recipe.
Sevan Centanni
[email protected]I found these muffins to be a bit dry. I think I'll try adding some extra moisture next time.
Sidra Ashraf
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Chantel Maartens
[email protected]These muffins are delicious! I love the combination of pumpkin and cornbread flavors.
Felix Alemeru
[email protected]I've made these muffins several times now and they always turn out great. They're a favorite in my house.
Amanda King
[email protected]These muffins are perfect for fall. They're moist, flavorful, and have a beautiful golden brown color. I love serving them with a dollop of whipped cream or a scoop of ice cream.
Caius Milikaa
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit! They were gone in no time.
Rajiya Begum
[email protected]These muffins were easy to make and turned out perfectly. I loved the combination of pumpkin and cornbread flavors. They were a great addition to my fall brunch.
Rupon Sangma
[email protected]I'm not usually a fan of pumpkin bread, but these muffins changed my mind. They were so light and fluffy, and the pumpkin flavor was subtle but delicious. I'll definitely be making them again.
RTXx x
[email protected]These pumpkin cornbread muffins were a hit at my Thanksgiving gathering! They were moist, flavorful, and had just the right amount of sweetness. I'll definitely be making them again next year.