Pumpkin Cornbread Muffins with Almond Milk

Name: Pumpkin Cornbread Muffins with Almond Milk
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 1 cup whole wheat pastry flour; 1 cup cornmeal; 1 Tablespoon baking powder; ½ teaspoon sea salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 2 Tablespoons ground flaxseed + 6 Tablespoons water; ½ cup pumpkin puree (canned or freshly cooked and processed); 1 cup Almond Breeze Unsweetened Original Almondmilk; ⅓ cup coconut sugar; 2 tablespoons coconut oil; liquid; 1 tablespoon molasses

Cook Time:
25 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Total Fat	5g

Total Carbohydrates	35 g

Dietary Fiber	4 g

Sugars	10 g

Protein	3 g

Directions

Step 1 complete
Preheat oven to 350° F.
Step 2 complete
Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
Step 3 complete
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 complete
In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
Step 5 complete
Add the remaining ingredients (pumpkin, honey almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
Step 6 complete
Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do no over mix.
Step 7 complete
Evenly divide the cornbread mixture into 8 cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.