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Preheat the oven to 400 F.
In a large bowl combine the ground flax and the water. Let sit one minute.
Add the pumpkin puree,chopped sage, coconut flour, corn meal, milk and apple cider vinegar to the flax mixture and stir to combine.
Add cumin, salt, stevia and baking powder and combine.
Divide between 8 silicone or parchment paper liners.
Place in oven and bake for 25 minutes.
Remove from oven and allow to cool.
Serve with maple syrup, honey and/or butter
Pumpkin Cornbread Muffins
Amount Per Serving
Calories from Fat 36
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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