Pumpkin Cornbread Muffins

Pumpkin Cornbread Muffins are a simple cornbread made with pumpkin and hints of cinnamon and vanilla. {dairy free}

Football season is upon us…or so I’m told. I am not much of a football fan, but I am a football food fan! Chili, chips, dips, whatever is in the slow cooker and more…it’s all good. I usually make this Three Bean Vegetarian Chili – it is quick to make, hearty and delicious – so much so that even meat-eaters go back for seconds!  So as I was planning the menu, I got to thinking where there is chili, there better be cornbread! Inspired by football season and all things fall, are these Pumpkin Cornbread Muffins.

Pumpkin Cornbread Muffins are a simple cornbread with a pumpkin twist and hints of cinnamon and vanilla. They have a perfect sweetness to counterbalance all the spicy, savory eats on game day. I make them as mini muffins so they are bite-sized, like most other tailgating fare.

Not only are Pumpkin Cornbread Muffins delicious little bites of pumpkin goodness, but they are also made dairy free using Silk Soymilk (vanilla flavor). Silk’s plant-based beverages and yogurt alternatives are extremely versatile in the kitchen and can be used to create delicious meat and dairy free versions of your favorite tailgating recipes!

Not only can plant-based diets be good for people and better for the plant, but they taste amazing too! So take the #MeatlessMondayNight challenge! Adopting a more plant-based diet can start with making a change one day a week – so why not start by sidelining meat during Monday Night Football games this season? Visit www.Silk.com/SidelineMeat for plant-based tips recipes and a chance to win a giveaway!

Pumpkin Cornbread Muffins

 

Print

Author: Alida Fischbach

Yields: 30 mini muffins or 18 standard muffins

Ingredients

• 1¼ cups cornmeal
• ¾ cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• 1 cup pumpkin puree
• 1 cup vanilla Silk Soymilk
• ½ cup packed brown sugar
• ¼ cup canola oil
• 1 tablespoon molasses
• 2 eggs

Instructions

1. Preheat oven to 400F degrees. Spray muffin tin cups with baking spray and set aside.
2. In a large bowl, whisk cornmeal, flour, baking powder, cinnamon and baking soda.
3. In a medium bowl, whisk pumpkin, Silk soymilk, sugar, oil, molasses and eggs.
4. Add pumpkin mixture to cornmeal mixture, folding until just combined.
5. Divide batter evenly among muffin cups. Bake for 9 minutes (mini muffins) or 11 minutes (standard muffins), or until a toothpick inserted in the center comes out clean.

3.4.3177

This conversation is sponsored by Silk. The opinions and text are all mine.