Serving: 12
| cornmeal | 1 cup |
| spelt flour or whole wheat flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/4 tsp |
| Cinnamon | 1 tsp |
| Salt | 1/2 tsp |
| Nondairy milk | 1 cup |
| Pumpkin puree | 1/2 cup |
| Maple syrup | 1/3 cup |
| extra-virgin olive oil | 1/4 cup |
| apple cider vinegar | 1 tsp |
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. In a large bowl, combine the cornmeal, spelt flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk together the nondairy milk, pumpkin puree, maple syrup, olive oil, and apple cider vinegar. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
Evenly divide the batter into the muffin cups and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 to 10 minutes, then remove from the pan and place on a wire rack to continue cooling.