Thanksgiving is literally just 2 days away! Holy cow does time fly! I made these pumpkin cornbread muffins the other day for an early Thanksgiving dinner and they turned out so good. First of all, you all know I love pumpkin and second, I love cornbread. When you put those two together, it’s heavenly. Also, it’s a great way to use up that extra 1/2 cup of pumpkin puree you never know what to do with. This is an easy recipe and healthier than most cornbread. I got this recipe from Love and Lemons and just adapted a few things. These muffins are made with whole wheat flour and no refined sugar. Winning! If you need something fast for Thanksgiving this week, whip some of these up! Pumpkin Cornbread Muffins
Makes 12 muffins
1 cup cornmeal
1 cup whole wheat flour
2 tsps baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup unsweetened almond milk
1/2 cup canned pumpkin puree
1/3 cup + 1 TBSP pure maple syrup
1/4 cup extra-virgin olive oil
1 tsp apple cider vinegar
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl, combine the cornmeal, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt.
In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, olive oil, and apple cider vinegar.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
Evenly divide the batter into the muffin cups and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes in the pan, then remove from the pan and place on a wire rack to continue cooling.
(Recipe adapted from Love and Lemons)