Vegan Pumpkin Cornbread Muffins

By Ellie

12 Person

33 Minutes

0 Calories

Made with creamy pumpkin and sweetened with maple syrup, these Vegan Pumpkin Cornbread Muffins are sure to be a hit this holiday season! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

¼ cup neutral oil
¼ tsp. nutmeg
¾ tsp. salt
1 tsp. cinnamon
1 tbsp. baking powder
¾ cup whole wheat flour
1¼ cup cornmeal
¼ cup sugar
¼ cup + 2 tablespoons maple syrup
1 cup non-dairy milk
1 cup pumpkin puree
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)

Method

01

Preheat your oven to 400℉ and line 12 muffin cups with silicone liners or grease thoroughly.
02

In a small bowl, whisk together 2 tablespoons of ground flaxseed and 6 tablespoons of water to form your flax egg. Set aside to thicken.
03

In a large bowl mix together the pumpkin puree, non-dairy milk, maple syrup, sugar, and thickened flax eggs.
04

In a separate bowl, whisk together the dry ingredients, from the cornmeal to the nutmeg.
05

Add the wet ingredients and the oil to the dry ingredients and stir until combined.
06

Divide the batter among the 12 muffin cups so that they are filled to the brim.
07

Bake for 20-23 minutes or until starting to turn golden and a toothpick inserted into the center comes out clean.
08

Serve warm!