Pumpkin Cornbread Muffins Recipes

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PUMPKIN CORNBREAD MUFFINS



Pumpkin Cornbread Muffins image

Fill your mornings with the flavors of fall with these delicious muffins. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 25m

Yield 8

Number Of Ingredients 13

2 tablespoons ground flaxseed
6 tablespoons water
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
½ cup pumpkin puree
1 cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
⅓ cup coconut sugar
2 tablespoons coconut oil, warmed just until liquid
1 tablespoon molasses

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
  • 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.
  • In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
  • Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
  • Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
  • Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 37.5 g, Fat 5 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 296 mg, Sugar 2.2 g

NADIA'S EASY PUMPKIN CORNBREAD MUFFINS



Nadia's Easy Pumpkin Cornbread Muffins image

Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don't stick. Just a tiny spray will do!

Provided by Nadia Christensen

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 21

Number Of Ingredients 6

cooking spray
4 cups cornbread mix (such as Marie Callender's®)
1 tablespoon baking powder
¾ teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
1 ½ cups water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
  • Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 19.4 g, Cholesterol 0.7 mg, Fat 2.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 520.8 mg, Sugar 3.5 g

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