Pumpkin Cornbread Muffins

by | Updated: November 8th, 2018 | Read time: 1 minute

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!

Pumpkin Cornbread Muffins in Bowl on White Background with Leaves | Vitacost.com/blog

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

  1. Preheat oven to 425 degrees F. Line muffin pan with 12 liners or spray with cooking spray.
  2. In medium bowl, combine dry ingredients.
  3. In separate bowl, combine wet ingredients and then fold into dry ingredients.
  4. Scoop 1/3 cup of batter into each muffin cup.
  5. Bake for 15 minutes or until cooked through.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and www.totalhealthcounseling.com. She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at totalhealthcounseling@gmail.com.