Pumpkin Cornbread Muffins Recipe
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
3.9
19 Rating -
Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Cornbread Muffins Recipe
- 1/4 tablespoon Ground flaxseed
- 3/4 tablespoon Water
- 0.13 cup Whole wheat pastry flour
- 0.13 cup Cornmeal
- 0.13 tablespoon Baking powder
- 0.06 teaspoon Sea salt
- 0.06 teaspoon Ground cinnamon
- 0.03 teaspoon Ground nutmeg
- 0.06 cup Pumpkin puree
- 0.13 cup Almond breeze unsweetened original or any almond breeze almond cashew blend
- 1/25 cup Coconut sugar
- 1/4 tablespoon Coconut oil, warmed just until liquid
Nutrition
value
value
255
calories per serving
16 g Fat7 g Protein21 g Carbs5 g FiberOther
Current Totals
- Fat16g
- Protein7g
- Carbs21g
- Fiber5g
MacroNutrients
- Carbs21g
- Protein7g
- Fiber5g
Fats
- Fat16g
Vitamins & Minerals
- Calcium62mg
- Iron2mg
- Vitamin A15mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B919mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium81mg
- Manganese< 1mg
- Phosphorus130mg
- Selenium3mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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