Pumpkin Cornbread Muffins

INGREDIENTS

• 1 cup milk (can use cow’s milk or dairy free alternative)

• 1 tablespoon vinegar or lemon juice

• 1 cup whole wheat flour (see note*)

• 1 cup cornmeal

• ⅓ cup brown sugar (can sub cane sugar or coconut sugar)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon sea salt

• 2 teaspoons pumpkin pie spice (can sub cinnamon)

• 1 can pure pumpkin puree 

• 2 eggs (see note*)

Notes on ingredient substitutions:

*For a gluten-free recipe, you can substitute the whole wheat flour for a gluten free 1:1 flour blend.

*For an egg-free recipe you can substitute the 2 eggs for 2 tablespoons ground flax seeds (flax meal) and 5 tablespoons water. Mix and set aside to gel up for 5 minutes before adding to the batter.

DIRECTIONS

1. Preheat the oven to 375 degrees F.

2. In a measuring cup, measure out the milk and add the vinegar or lemon juice. This mixture is mimicking buttermilk. You may see the milk thicken or curdle, that is normal. Set aside while you prepare the dry ingredients.

3. In a large bowl, measure out the flour, cornmeal, sugar, baking soda, baking powder, salt and pumpkin pie spice, sifting any ingredients that are clumpy. Stir to combine.

4. Into the dry ingredients, add the milk/vinegar mixture, pumpkin puree and eggs or egg substitute.

5. Mix until everything is combined. Do not over mix.

6. Into a lined or greased muffin tin, scoop about ¼ cup batter into each muffin.

7. Bake for 20 minutes, testing with a toothpick to make sure it comes out clean or with crumbs. If the toothpick comes out wet, bake for another couple of minutes until they are cooked through.

8. Allow the muffins to cool to room temperature before serving, this ensures a fluffier texture. Serve with breakfast in the morning or with a bowl of savory soup for dinner. Pairs well with chili and stew.

9. Store in a tightly sealed container for up to 5 days, or wrap tightly and freeze for up to 2 months.