Pumpkin Corn Muffins Food

PUMPKIN CORNBREAD MUFFINS

Pumpkin Cornbread Muffins image

Fill your mornings with the flavors of fall with these delicious muffins. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 25m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons ground flaxseed
6 tablespoons water
1 cup whole wheat pastry flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup pumpkin puree
1 cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
⅓ cup coconut sugar
2 tablespoons coconut oil, warmed just until liquid
1 tablespoon molasses

Steps:

Preheat oven to 350 degrees F.
Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
In a medium sized bowl, make your flaxseed "eggs" by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 37.5 g, Fat 5 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 296 mg, Sugar 2.2 g

PUMPKIN CORNMEAL MUFFINS

Pumpkin Cornmeal Muffins image

A really good breakfast (or snack) muffin. The cornmeal adds a different texture. I made these for a Thanksgiving brunch (with dinner served late in the day) one year and they disappeared!

Provided by Ms B.

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup milk
4 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 cups whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves

Steps:

Heat oven to 350F.
Lightly coat muffin tins with vegetable cooking spray.
In a large bowl, beat the butter and brown sugar until light and fluffy.
Add the remaining ingredients and beat until smooth.
Spoon the batter into the muffin pans.
Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
Cool on a wire rack.

PUMPKIN-SEED CHEDDAR CORN MUFFINS

Pumpkin-Seed Cheddar Corn Muffins image

Categories Bread Milk/Cream Pepper Brunch Side Bake Vegetarian Quick & Easy Cheddar Cornmeal Winter Seed Gourmet Sugar Conscious

Yield Makes 12 muffins

Number Of Ingredients 10

Ingredients

1 1/2 cups grated sharp Cheddar (about 6 ounces)
3/4 cup hulled green pumpkin seeds
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 1/2 teaspoons salt
2 pickled jalapeño chiles
3/4 stick (6 tablespoons) unsalted butter
1 cup whole milk
1 large egg

Steps:

Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

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