| Total Fat | 5g |
| Total Carbohydrates | 35 g |
| Cholesterol | - |
| Sodium | - |
| Potassium | - |
| Dietary Fiber | 4 g |
| Sugars | 10 g |
| Protein | 3 g |
Preheat oven to 350° F.
Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
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.
In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
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.
Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do no over mix.
Evenly divide the cornbread mixture into 8 cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Courtesy of: Eating Bird Food
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