Author Notes
Skip the bread roll and pass the cornbread! These gluten free, vegan friendly Pumpkin Cornbread Muffins are dense and chewy thanks to its hidden pumpkin ingredient. —Megan Olson
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Ingredients
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1/2 cup
pumpkin puree
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1/4 cup
maple syrup
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2 teaspoons
cinnamon
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1 cup
unsweetened vanilla almond milk
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1/2 teaspoon
baking soda
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1 cup
cornmeal
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1 cup
almond flour
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1/3 cup
GF oat flour
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1/4 cup
Truvia brown baking sugar
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1/4 teaspoon
sea salt
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1 tablespoon
apple cider vinegar
Directions
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Preheat oven 350 degrees
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Prepare a muffin tin with cooking spray or liners (or baking dish if making the bread version)
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In a food processor, combine pumpkin, almond milk, apple cider vinegar, oats, sugar, honey & cinnamon and combine
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To the mixture, add by hand baking soda, cornmeal, almond meal & salt and combine well
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Let the batter sit 1 hour in the refrigerator to allow the batter to thicken, the cornmeal will absorb all the ingredients to make fluffier and thicker muffins (trust me!)
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Pour the batter into the cavities
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Bake 30 minutes until muffins appear golden & a toothpick can be inserted cleanly in the center
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Cool muffins before serving
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