Fluffy cornbread muffins with a hint of pumpkin in every bite! These have less fat and sugar than the traditional alternative, as they are made with almond flour, nut milk, and naturally sweetened with maple syrup.
Don’t have muffin tins? You can make a bread with the batter instead!
Pumpkin Cornbread Muffins
Course: SweetsCuisine: American, Gluten Free, Dairy Free, Holiday
Servings
12
muffinsPrep time
1
hour15
minutesCooking time
30
minutesTotal time
1
hour45
minutesIngredients
1/2 cup pumpkin purée
1/4 cup maple syrup
2 tsp cinnamon
1 cup almond milk
1 tbsp apple cider vinegar
1 tsp sweet corn extract
1/2 tsp baking soda
1 cup cornmeal
1 cup almond flour
1/3 cup oat flour
1/4 cup coconut sugar
1/4 tsp salt
Directions
- Preheat oven to 350°F and prepare a muffin tin with liners (or a loaf dish with parchment paper if you are making bread).
- In a food processor, mix pumpkin purée, almond milk, apple cider vinegar, oat flour, coconut sugar, maple syrup, corn extract and cinnamon until smooth.
- Fold in by hand the baking soda, cornmeal, almond flour and salt until well combined.
- Let batter sit in the fridge for 1 hour (Important! This allows the batter to thicken and all the flavors to soak together)
- For muffins, divide batter equally among the tins and bake for 30 minutes, until golden brown or toothpick comes out clean. For bread, bake 50-55 minutes.
- Remove from oven and allow to cool for at least 10-20 minutes before serving!
