Pumpkin Cornbread Muffins
Healthy Pumpkin Cornbread Muffins made low calorie, gluten free and vegan with less sugar. Pumpkin makes this healthy cornbread recipe lighter, more nutritious and flavorful!
Servings: 9 muffins
Calories: 205kcal
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 teaspoons cinnamon
- 1 cup almond milk unsweetened
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup almond flour
- 1/3 cup Gluten Free oat flour
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
Instructions
- Preheat oven 350 F. Prepare a muffin tin with cooking spray or liners (or baking dish if making this as bread).
- In a food processor, combine the pumpkin, almond milk, apple cider vinegar, oat flour, sugar, maple syrup and cinnamon until smooth.
- Next fold in by hand the baking soda, cornmeal, almond flour and salt to combine.
- 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, dividing it evenly among each cavity. Bake 30 minutes until the muffins appear golden brown and a toothpick can be inserted cleanly in the center. If making the bread version, you will need to bake longer 50-55 minutes for the bread version.
- Remove the muffins from the oven then let them cool in the tin 10 minutes before serving.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Serving: 1muffin | Calories: 205kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 122mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2120IU | Vitamin C: 0.6mg | Calcium: 81mg | Iron: 1.4mg