From Our Hearts to Your Hands
Pumpkin Cornbread Muffins with Almond Milk
NUTRITION · PER SERVING25M COOK
CAL 6%·PRO 4%
CARBS 24G77% OF CAL
3G FIBER7G SUGAR14G OTHER
FAT 3G24% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cozy pumpkin cornbread muffins made with almond milk and warm spices like cinnamon and nutmeg. A quick 25-minute breakfast or snack that tastes like fall.
sideamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 1 Tablespoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 Tablespoons ground flaxseed + 6 Tablespoons water
- ½ cup pumpkin puree (canned or freshly cooked and processed)
- 1 cup Almond Breeze Unsweetened Original Almondmilk
- ⅓ cup coconut sugar
- 2 tablespoons coconut oil; liquid
- 1 tablespoon molasses
At a glance
PER SERVING · TIME 25M
CAL 6%·PRO 4%
CARBS 24G77% OF CAL
3G FIBER7G SUGAR14G OTHER
FAT 3G24% OF CAL
2G 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.
- Cook
- 25m
- Sodium
- 37mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 11mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 37MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.