/088559a0-3ca3-464d-9270-6bab55ffd987--vegan-pumpkin-cornmbread-1402.jpg)
-
Makes
9
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
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
Directions
- Preheat oven 350 degrees
- Prepare a muffin tin with cooking spray or liners (or baking dish if making the bread version)
- In a food processor, combine pumpkin, almond milk, apple cider vinegar, oats, sugar, honey & cinnamon and combine
- To the mixture, add by hand baking soda, cornmeal, almond meal & salt and combine well
- 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!)
- Pour the batter into the cavities
- Bake 30 minutes until muffins appear golden & a toothpick can be inserted cleanly in the center
- Cool muffins before serving
Leave a Reply