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.
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.
gluten-free | dairy-free | refined sugar-freeadapted from Two Peas & Their Pod