Pumpkin Cornbread Muffins Recipe
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
3.9
19 Rating -
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Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Cornbread Muffins Recipe
- 1/4 tablespoon Ground flaxseed
- 3/4 tablespoon Water
- 0.13 cup Whole wheat pastry flour
- 0.13 cup Cornmeal
- 0.13 tablespoon Baking powder
- 0.06 teaspoon Sea salt
- 0.06 teaspoon Ground cinnamon
- 0.03 teaspoon Ground nutmeg
- 0.06 cup Pumpkin puree
- 0.13 cup Almond breeze unsweetened original or any almond breeze almond cashew blend
- 1/25 cup Coconut sugar
- 1/4 tablespoon Coconut oil, warmed just until liquid
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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