Oh, hey, December, why you moving so fast?
The countdown to Christmas has begun and this girl is officially WAY behind on her Christmas shopping.
Can I get still get some “nice points” for getting the tree up, though?
This past weekend, Dan and I took Harper to a Christmas tree farm and cut down a beautifully symmetric six foot Blue Spruce!
It’s been our tradition to cut one down for about 5 years now and I hope it’s one we’ll continue as we get older.
If you’re feeling a little behind, too, don’t worry, because I’ve got your covered in the kitchen.
Everyone needs some on-the-go staples to turn to when your day is packed with back-to-back holiday cheer.
I’m so excited to share this pairing with you of Pumpkin Cornbread Mini Muffins with Fawen Soup!
It’s the perfect duo to get you through December nourished and satisfied while you tackle family, friends, and fun.
Confession: I used to be a huge canned soup eater.
When lunch time at the office rolled around, I’d crack open a can of vegetable soup, dump it into Tupperware, and watch as the microwave oven tray went round and round and round.
Not the sexiest lunch, eh?
I really wish I’d had Fawen Soup back then, because it would have seriously elevated my lunchtime game.
And it would have made for some fun office-kitchen conversation.
You know, the trivial small talk you force because you’re HUNGRY but you want to be there in the kitchen to catch your food so you smile and wait and ask Bob about his vacation plans?
It would be way cooler if you could tell them about Fawen Soup and Pumpkin Cornbread Mini Muffins, yeah?
My personal favorite is the Sweet Potato and Red Lentil, because SWEET POTATO.
They also come in delicious Beet & Cabbage, and Broccoli & Cauliflower.
The soups are all organic and 100% plant-based, with only real, clean, whole foods ingredients.
I like to enjoy my Fawen as a quick lunch or snack when I’m away from home and craving some effortless veggie nourishment.
All you do is shake, open, and slurp!
They’re perfect for getting in your vitamins and minerals while traveling and on-the-go.
I went through a major cornbread phase growing up.
When I found out my mom was making soup for dinner, I was always thrilled, because that was almost certain foreshadowing of golden cornbread to follow.
I always volunteered to make it myself, and I loved watching the yellow square rise in the oven.
Being plant-based and mostly gluten free, I kind of thought my buttery cornbread days were over.
Last year, I stumbled upon a Pumpkin Cornbread recipe and I knew I had to try to recreate it.
Who still has a little pumpkin left in their cabinets and fridge?
Quick, dust it off because you’re going to need it this winter!
You’re going to love the addition of pumpkin in this recipe because it adds creaminess, moisture, and a touch of sweetness.
The combination of pumpkin and corn is comforting, cozy, and so tasty!
If you want to mix things up, try adding 1/2 cup cooked yellow sweet corn to the batter for more texture.
If you’ve been following me a while, you know that I’m a believer in meal-prep.
Being a planner who’s constantly looking a few steps (or meals) ahead, I love the security of knowing healthy tasty choices are waiting for me.
I made these muffins “mini” not just because they’re adorable, but so I can easily throw a few in a bag to transport places.
If you don’t have a mini-muffin tin, try making them in a regular muffin tin or baking dish and increase the bake time slightly.
I hope this post gives you some inspo for healthy eats on the go this winter.
Enjoy these Pumpkin Cornbread Mini Muffins as a delicious side to your main dish this winter.
They’re also great as a snack smeared with a little fruit jam or honey.
I love to throw a couple in my purse with my favorite Fawen Soup for healthy food FAST.
If you make these Pumpkin Cornbread Mini Muffins, let me know!
I’d love to see what you paired them with.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
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- 2 flax eggs (2 TBS ground flaxseed + 6 TBS filtered water)
- ½ cup pumpkin purée
- ½ cup unsweetened almond milk
- ½ cup unseated almond milk yogurt
- ¼ cup maple syrup
- 1 cup GF cornmeal
- 1 cup oat flour
- 1 TBS baking powder
- For serving: Your favorite Fawen Soup
- Preheat oven to 350 and line a mini muffin tin with baking cups or grease with coconut or avocado oil.
- In a large bowl, prepare two flax eggs by combining flax seed and water and whisking to combine. Set aside and allow the mixture to gel for a few minutes.
- To the flax eggs, add the pumpkin purée, unsweetened almond milk, almond milk yogurt, and maple syrup and whisk to combine.
- In a separate bowl, combine the GF cornmeal, oat flour, and baking soda and stir to combine.
- Add dry ingredients to the wet and stir to combine.
- Divide batter between the mini muffin cups, filling each cup almost to the top.
- Bake muffins for 20-25 minutes, until firm to the touch and lightly brown.
- Store leftover pumpkin cornbread mini muffins in the fridge for 3-5 days and freeze for longterm storage.
This post is brought to you by #drinkfawen Fawen Soup, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!