Pumpkin Cornbread Muffins

Step 1

Preheat the oven to 375F and grease or line a 12-muffin tin; set aside. In a small bowl, whisk the flax seed with 5 tablespoons of water; set aside to thicken. In a separate cup, combine the milk and vinegar to form a vegan “buttermilk”; let both of these mixtures sit for at least 5 minutes.

Step 2

Whisk the cornmeal, flour, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl, then form a well in the center of the bowl.

Step 3

In a separate bowl, combine the flax “eggs”, buttermilk, pumpkin puree, and maple syrup. Mix until well combined, then pour the wet ingredients into the center of the dry ingredients. Use a spatula to fold the wet into the dry, until a thick batter forms.

Step 4

Divide the batter evenly among the muffin tins, then bake in the middle rack of the oven for 20 minutes. Remove from the oven and let the muffins sit in the pan for 3-5 minutes, then carefully transfer to a baking rack to cool completely.

Step 5

serve as desired; leftovers will keep at room temperature, in a container with a loose fitting lid, for up to 5 days. These muffins can also be frozen for up to two months and defrosted as necessary.