By Tiffany Wu – Makes 12 muffins
These pumpkin cornbread muffins are savory, sweet, and perfect for fall. The earthy flavors of pumpkin and cornmeal compliment each other nicely and put a new spin on this classic dish. Friendly City Food Coop carries local yellow cornmeal in their bulk bin section, which gives the muffins rich corn flavor and a pleasant chewy texture. I made my own mashed pumpkin by slicing a pie pumpkin I picked up from the Coop into 8 pieces and roasting it in the oven at 400 degrees for about 30 minutes. When it was done roasting I removed the pumpkin flesh from the skin and mashed it in a bowl with a fork. These muffins are so delicious when eaten warm with a little vegan butter spread on top!
2 tbsp. ground flax mixed with 1/3 cup hot water
1 cup pumpkin, mashed
1 cup unsweetened soymilk, warmed
1/3 cup agave
¼ cup coconut oil, melted
1 ¼ cups yellow cornmeal
¾ cup whole-wheat flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
- Preheat oven to 400 degrees
- Mix ground flax seed and water mixture, mashed pumpkin, warmed soymilk, agave nectar, and melted coconut oil in a large bowl until well combined.
- Next, add in cornmeal, flour, baking powder, baking soda, salt, and cinnamon. Mix well.
- Line a muffin tin with 12 muffin liners and grease each muffin tin with a touch of coconut oil. Fill each muffin tin with batter until almost full.
- Bake for 20-25 minutes until a toothpick inserted into the middle of the muffin comes out clean. Enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.