Description
Incredibly moist rich tasting and surprisingly vegan pumpkin cornbread flavor boosted to the max with maple syrup and pumpkin pie spice. If you can’t have eggs or dairy, you will literally be missing out on nothing with these poppable delicious little muffins.
Ingredients
Scale
- Cooking spray or coconut oil for the muffin tins
- 2 cups homemade cornbread mix, made with coconut oil
- 1 cup coconut milk yogurt (I recommend Cocojune Pure Coconut)
- 1/4 cup canned pumpkin (60 g)
- 2 Tablespoons maple syrup (30 mL)
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 F (180 C). Brush the wells in mini muffin tins with a little melted coconut oil.
- Measure out the cornbread mix into a bowl. Make a well in the center of the bowl.
- Scoop the yogurt into the well along with the pumpkin, maple syrup and pumpkin pie spice.
- Mix everything just until the cornbread is thoroughly moistened.
- Scoop the cornbread into the muffin cups. Bake for 15 minutes until you can touch the center of a muffin and it bounces back.
- Let the muffins cool for a couple minutes, then invert them onto a rack, tapping the edges of the pans to release the muffins.
- Cornbread is best eaten the day it’s made, but you can store it at room temperature for a couple of days. Warm it back up in the toaster oven for a couple minutes. Cornbread can be frozen for up to 2 months.
Notes
Make it square!: If you don’t want to mess with mini muffin tins, bake the same cornbread in an 8×8 pan brushed with a little coconut oil. It will take about 25-30 minutes to bake.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Breads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 46
- Sugar: 2 g
- Sodium: 74.7 mg
- Fat: 1.9 g
- Carbohydrates: 6.2 g
- Protein: 1.3 g
- Cholesterol: 1.2 mg