Making Thyme for Health · by Sarah Rotavera★ 5.0 (2)
Pumpkin Cornbread Muffins (vegan + gluten-free)
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 8%
CARBS 25G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 6G31% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist cornbread muffins made with rolled oats and cornmeal, naturally gluten-free and vegan-adaptable. A great breakfast or snack.
starteramericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup pumpkin puree (see notes)
- 2 eggs (or 2 flax eggs (2T ground flax + 6T water))
- 1 cup unsweetened dairy-free milk
- 1 teaspoon apple cider vinegar
- 3 tablespoons pure maple syrup (or honey, if not vegan)
- 1 cup rolled oatmeal (or oat flour if mixing by hand*)
- 1 cup cornmeal (finely ground if mixing by hand)
- 1 teaspoon baking powder
- ½ teaspoon baking soda (add ½ teaspoon if using flax eggs)
- ¼-½ teaspoon salt (depending on preferences; I like ½ teaspoon)
- 3 tablespoons melted and cooled coconut oil (or tahini for oil-free option)
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 8%
CARBS 25G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 6G31% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 210mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.