Pumpkin Cornbread Muffins | Blue Diamond

Ingredients

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