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 -
Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Pumpkin Cornbread Muffins
plan
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ingredients serve

Ingredients 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
255
calories per serving
16 g Fat7 g Protein21 g Carbs5 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    7g
  • Carbs
    21g
  • Fiber
    5g

MacroNutrients

  • Carbs
    21g
  • Protein
    7g
  • Fiber
    5g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    2mg
  • Vitamin A
    15mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    130mg
  • Selenium
    3mcg
  • Zinc
    1mg
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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