Pumpkin Cornbread Muffins (vegan, gluten-free, refined sugar free)

0 Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
1 In a large bowl, combine the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt. Whisk until combined.
2 In a medium bowl, add the almond milk, pumpkin puree, maple syrup, oil, and apple cider vinegar. Whisk until well combined.
3 Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until just combined. Don’t overmix.
4 Evenly divide the batter into the muffin cups and sprinkle some pumpkin seeds on top if desired. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes in the pan, then remove from the pan and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days.