Pumpkin Cornbread Muffins Food

PUMPKIN CORNBREAD MUFFINS

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.

PUMPKIN CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with cooking spray.
• Whisk the flour, cornmeal, baking powder, fine salt, cinnamon, cloves and nutmeg together in a medium bowl. Set aside.
• Whisk the oil, melted butter and brown sugar together in another medium bowl. Whisk in the eggs one at a time, whisking well and each addition. Whisk in the pumpkin puree. Add the dry ingredients to the wet and whisk well to combine. Pour the batter into the prepared skillet and spread evenly. Sprinkle flaky salt evenly over the surface. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cornbread in the skillet at least 20 minutes before slicing. Serve with butter and honey.

PUMPKIN CORN MUFFINS

Steps:

• 1. Heat oven to 375^. Grease or paper line 18 muffin cups. Combine the first 4 ingredients. Beat the remaining ingredients in a medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups. Bake 25-30 minutes or until tooth-pick test in center of muffin comes out clean.. Serve warm.

NADIA'S EASY PUMPKIN CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
• Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

PUMPKIN CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
• Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

PUMPKIN CORNMEAL MUFFINS

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.