Pumpkin Cornbread Muffins

Preheat oven to 375F. Grease or line a 12-muffin tin. Whisk the ground flaxseed (2 tbsp) with water (5 tbsp) and set aside. Combine unsweetened soy milk (0.75 cup) and apple cider vinegar (1 tbsp) to form vegan buttermilk; let both mixtures sit for at least 5 minutes.

In a large bowl, whisk together the medium-grit cornmeal (1 cup), gluten free all purpose flour (1 cup), pumpkin pie spice (2 tsp), baking powder (1 tbsp), baking soda (0.5 tsp), and salt (0.5 tsp). Form a well in the center.

In a separate bowl, combine the flax eggs, vegan buttermilk, pumpkin puree (1 cup), and maple syrup (0.33 cup). Mix well. Pour the wet ingredients into the center of the dry and fold with a spatula until a thick batter forms.

Divide batter evenly among muffin tins. Bake on the middle rack for minutes (20). Remove from oven and let sit in the pan for 3-5 minutes, then transfer to a baking rack to cool completely. Start 20m timer

Serve as desired. Leftovers keep at room temperature in a loose-lidded container for up to 5 days, or frozen for up to two months.