Mini Pumpkin Cornbread Muffins
Although these may not be a traditional choice for your dinner table next week, these mini pumpkin cornbread muffins, are an easy addition to your meal that will make all your guests happy. Like mini bites of orangey goodness.
Servings: 22 mini muffins
Calories: 49kcal
Ingredients
- 1/4 cup brown rice flour
- 2 tablespoons toasted quinoa flour
- 2 tablespoons tapioca starch
- 1/4 cup coconut sugar
- 1/2 cup gluten-free cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon guar gum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons molasses
- 2 tablespoons melted coconut oil
- 2 tablespoons almond milk
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
Instructions
- Preheat the oven to 400 degrees F and grease a mini muffin tin with non-stick cooking spray.
- Whisk together wet ingredients in a large mixing bowl and set aside. In a separate bowl, beat wet ingredients until combined. Add wet ingredients to the dry ingredients and mix with a wooden spoon until a smooth batter is formed.
- Spoon the batter into the muffin tins, gently smoothing the tops with the back of a metal spoon (or plastic spatula).
- Bake for 14 - 16 minutes, until golden brown.
- Cool completely on a wire rack before serving.
Video
Notes
gluten-free | dairy-free | refined sugar-free
adapted from Two Peas & Their Pod
Nutrition
Calories: 49kcal | Carbohydrates: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.3mg