/088559a0-3ca3-464d-9270-6bab55ffd987--vegan-pumpkin-cornmbread-1402.jpg "Pumpkin Cornbread Muffins")
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Makes
9
Creator Notes
Skip the bread roll and pass the cornbread! These gluten free, vegan friendly Pumpkin Cornbread Muffins are dense and chewy as a result of its hidden pumpkin ingredient. —Megan Olson
Ingredients
1/2 cup
pumpkin puree
1/4 cup
maple syrup
2 teaspoons
cinnamon
1 cup
unsweetened vanilla almond milk
1/2 teaspoon
baking soda
1 cup
cornmeal
1 cup
almond flour
1/3 cup
GF oat flour
1/4 cup
Truvia brown baking sugar
1/4 teaspoon
sea salt
1 tablespoon
apple cider vinegar
Instructions
- Preheat oven 350 levels
- Put collectively a muffin tin with cooking spray or liners (or baking dish if making the bread model)
- In a meals processor, combine pumpkin, almond milk, apple cider vinegar, oats, sugar, honey & cinnamon and mix
- To the mix, add by hand baking soda, cornmeal, almond meal & salt and mix neatly
- Let the batter take a seat 1 hour in the refrigerator to enable the batter to thicken, the cornmeal will take in the whole ingredients to create fluffier and thicker desserts (belief me!)
- Pour the batter into the cavities
- Bake Half-hour except desserts appear golden & a toothpick may perchance well well even be inserted cleanly in the center
- Frigid desserts sooner than serving
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