I’ve discovered that pumpkin + cornbread is just a match meant to be. I whipped out my ebelskiver pan (after a whileeee of sitting on the shelf) and made creamy pumpkin cornbread poppers. Everything about this is a yes. I want to say I love the creamy center most but I also love the pumpkin + cornbread pair so idkkk. So comforting.
- 1/4 cup cornmeal
- 1/4 cup unsweetened almond milk
- 1/4 cup liquid egg whites
- 2 TBSP oat flour
- 2 TBSP pumpkin purée
- 1 TBSP coconut flour
- 1 stevia packet
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 cup lowfat cottage cheese
Mix all of the ingredients in a bowl except for the cottage cheese – keep the cottage cheese to the side. Spray an ebelskiver pan with nonstick spray. Fill a hole halfway, add a dollop of the cottage cheese, then cover with more batter. Repeat for 6-7 holes. Cook on a medium heat until lightly browned, flip, and cook until lightly browned on the other side. Then nom.
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