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. Gluten Free + Low Calorie + Vegan
I just may be able to wear cute shoes again thanks to my Mom. Over the summer my podiatrist recommended I get inserts for my feet. They just haven’t been the same since my stress fracture last year.
So I picked up a pair of inserts at Dick’s and while they did help a little, they weren’t enough support. My Mom recommended we go to The Good Feet Store (a local Phoenix store which I am not affiliated with in any way) and have me fitted for real inserts.
Eight hundred dollars later I had a pair of inserts and was feeling incredibly skeptical about my purchase. The only reason I agreed to pay such a ridiculous amount of money was because the store warranties them for life and will replace them anytime. I was also at the point that I’d pay anything to have my feet feeling good again.
It’s now been almost two months since I bought them and my feet feel so good I almost forgot I had feet problems. I no longer get cramps or have to roll my feet on a golf ball 24 hours a day. I can walk around barefoot without pain.
I honestly never thought I would have two good feeling feet again. I wish someone would have told me this before. I hear so many people say how their feet turn to crap in their 30’s. I feel like someone should tell you when you turn 30 to take care of your feet and wear supportive shoes.
The best part of this story is when Mom tells me “everyone says their inserts are amazing.” I couldn’t help but ask her “who is everyone?” I mean she’s not from here so who are all these people she’s talking about and how is it that they all had foot issues and recommended her the same exact place?
That’s when she revealed to me she saw it on a commercial. I’d like to say never believe what you see on tv because it’s too good to be true, but in this case it just might be true. The lesson is always keep an open mind.
Like these pumpkin cornbread muffins. I swear one bite of these and you will never make regular cornbread again because they’re a million times better. These are chewy and dense and best of all, have pumpkin in them as a sneaky ingredient.
When I say sneaky, I mean you can’t taste this incognito vegetable buried in this muffin. These make a delicious dinner side. I like making them for the holidays instead of serving dinner rolls. Skip the bread, pass the pumpkin cornbread!
Pumpkin Cornbread Muffins
Preheat oven 350 F. 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, oat flour, sugar, maple syrup and cinnamon and combine.
To the mixture, add by hand baking soda, cornmeal, almond flour and 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 and a toothpick can be inserted cleanly in the center.
Cool muffins in the tin before serving 10-15 minutes.
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