Pumpkin Cornbread Muffins
Yields: 30 mini muffins or 18 standard muffins
  • 1¼ cups cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 cup pumpkin puree
  • 1 cup vanilla Silk Soymilk
  • ½ cup packed brown sugar
  • ¼ cup canola oil
  • 1 tablespoon molasses
  • 2 eggs
  1. Preheat oven to 400F degrees. Spray muffin tin cups with baking spray and set aside.
  2. In a large bowl, whisk cornmeal, flour, baking powder, cinnamon and baking soda.
  3. In a medium bowl, whisk pumpkin, Silk soymilk, sugar, oil, molasses and eggs.
  4. Add pumpkin mixture to cornmeal mixture, folding until just combined.
  5. Divide batter evenly among muffin cups. Bake for 9 minutes (mini muffins) or 11 minutes (standard muffins), or until a toothpick inserted in the center comes out clean.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/09/24/pumpkin-cornbread-muffins-recipe/