loveandlemons4.7
Pumpkin Spiced Corn Muffins
Pumpkin makes these spiced corn muffins lightly sweet. On their own, they’re a delicious breakfast, but they’re also good with a hot bowl of soup.
👥 12 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
2
In a large bowl, combine the cornmeal, spelt flour, baking powder, baking soda, cinnamon, nutmeg and salt.
cornmeal1 cupbaking powder2 teaspoons
3
In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, olive oil, and apple cider vinegar.
almond milk1 cupapple cider vinegar1 teaspoon
4
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
5
Evenly divide the batter into the muffin cups and bake for 16 to ⏱️ 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to ⏱️ 10 minutes, then remove from the pan and place on a wire rack to continue cooling.
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