Recipe: Pumpkin Corn Muffins

Pumpkin Corn Muffins stacked in pyramid

Categories: Kids Snacks and Meals, Salads, Vegan, Vegetarian

Ingredients:

  • 1 ½ cups cornmeal
  • 1 ½ cups whole wheat pastry flour or barley flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 2 cups pumpkin puree
  • ½ cup avocado oil
  • ½ cup maple syrup
  • ½ cup water

For the topping:

  • ¼ cup pumpkin seeds

Directions:

  1. Preheat oven to 375° F. Lightly oil muffin tins or line with paper muffin cups.
  2. Mix cornmeal, flour, baking powder, and salt together in a larger bowl; set aside. In a separate bowl, whisk together squash, oil, syrup, and water until smooth.
  3. Combine wet ingredients with dry ingredients and mix with a minimum amount of strokes, just until combined.
  4. Spoon into muffin cups. Decorate the top of each muffin with pumpkin seeds.
  5. Bake 20-25 minutes. Top of muffins should crack slightly when done and edge run a light golden brown.

Prep and cook time: 30 minutes
Makes 12 muffins
Recipe Source: “Feeding the Whole Family” by Cynthia Lair

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