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Pumpkin Cornbread Muffins

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"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."
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25 m servings 201 cals
Original recipe yields 8 servings (8 muffins)


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  1. Preheat oven to 350 degrees F.
  2. Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
  3. 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.
  4. In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
  5. 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.
  6. Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
  7. 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

Per Serving: 201 calories; 5 g fat; 37.5 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 296 mg sodium. Full nutrition

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