Thanksgiving doesn’t HAVE to be over!
Bring the pumpkin back out!
These pumpkin cornbread muffins taste just like a traditional cornbread- with a festive pumpkin twist! They have a slight sweetness about them, with just the right amount of spice. These muffins are guaranteed to be the first thing to go on your Thanksgiving table- and you can proudly serve them knowing they are just as good for your family as they are delicious! (They taste great with chili and soup too!)
The estimated total time to make this recipe is 20-25 minutes!
1. Preheat oven to 350 degrees. Line 12 muffin tins with silicone muffin liners, or foil cupcake liners. (I don’t use paper liners, as they tend to stick.) Spray liners lightly with cooking spray.
2. In a blender or food processor, blend all of the dry ingredients together until oats and almonds form a totally smooth flour. In a medium bowl, mix together the wet ingredients. Pour the dry ingredients into the bowl with the wet, and stir to combine.
3. Divide batter evenly between 12 liners and bake for 20-25 minutes, or until toothpick comes out clean.
|1/2 cup||Corn meal|
|1 cup||Old fashioned oats (or 3/4 cup oat flour)|
|1/2 cup||Almonds (or 1/3 cup almond flour)|
|2 tsp||Baking powder|
|1 tsp||Baking soda|
|1/3 cup||Baking stevia OR 3/4 cup Sweetener that measures like sugar|
|1/4 cup||Plain Greek yogurt|
|1/2 cup||Almond milk OR skim milk|
|12||Muffins||107||Calories per Muffin|
|4.5 g||Fat||14 g||Carbohydrate|
|2 g||Fiber||3 g||Sugar|