Pumpkin Cornbread Muffins with Almond Milk

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat5g
Total Carbohydrates35 g
Dietary Fiber4 g
Sugars10 g
Protein3 g


  • 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
  • ⅓ cup coconut sugar
  • 2 tablespoons coconut oil; liquid
  • 1 tablespoon molasses


  1. 1

    Preheat oven to 350° F.

  2. 2

    Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.

  3. 3

    In a medium sized bowl, make your flaxseed eggs by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.

  4. 4

    In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.

  5. 5

    Add the remaining ingredients (pumpkin, honey almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.

  6. 6

    Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do no over mix.

  7. 7

    Evenly divide the cornbread mixture into 8 cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Courtesy of: Eating Bird Food

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