I am a big fan of cornbread muffins, especially with soup... Yumm! You can eat them with the meal or crumble them into your soup instead of crackers. They are hearty and I LOVE the texture that they have. I am also a fan of pumpkin, no matter the time of year, so I thought this sounded like a good mix. I was right! These were super yummy and I definitely enjoyed them paired with the slow cooker chicken taco soup that is coming your way tomorrow!
Pumpkin Cornbread Muffins
(Recipe found on silk.com)
Nonfat flour spray or aluminum muffin liners
1 1/4 cups whole wheat flour
1 cup cornmeal
1 teaspoon cream of tartar
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup sweetener
1 cup Silk Original coconut milk
1 teaspoon canola oil
2 egg whites
1/4 cup unsweetened applesauce
1/4 cup pumpkin purée
1 teaspoon melted butter
Preheat oven to 400°F and spray or line muffin tin. Place all dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients.
Use ice cream scoop to put batter evenly into 12-count muffin pan. Bake 25-30 minutes.
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