When you’re working to maintain a healthy diet, you make many choices every day about food. During a big family meal, sometimes you have to decide which to put on your plate: a side of cornbread or a delicious pumpkin muffin? What if you didn’t have to decide? With this recipe for pumpkin cornbread muffins, you get the best of both worlds!
Makes 12 muffins
Ingredients
1 cup medium-grind cornmeal
1 cup gluten-free, multi-blend flour
1/2 tsp. pink salt
3 tsp. baking powder
1 Tbsp. egg replacer (plus 2 Tbsp. water) or 1 whole egg
1/4 cup coconut oil
1/4 cup maple syrup
1 cup canned pumpkin
1/2 cup milk of choice
Directions
- Preheat oven to 425 degrees F. Line muffin pan with 12 liners or spray with cooking spray.
- In medium bowl, combine dry ingredients.
- In separate bowl, combine wet ingredients and then fold into dry ingredients.
- Scoop 1/3 cup of batter into each muffin cup.
- Bake for 15 minutes or until cooked through.