Vegan Pumpkin Cornbread Muffins

Preheat the oven to 350°F. In a small bowl, combine the ground flax with tablespoons water. Whisk together then set aside to thicken.In a measuring cup, combine almond milk with apple cider vinegar. Stir then set aside. In a large bowl, combine the cornmeal with baking soda, baking powder, and salt. Sift together then set aside.In a high speed blender, combine the pumpkin puree, liquid sweetener, ground flax, almond milk, melted coconut oil and rolled oats (in that specific order!). Blend on high until smooth. Pour the liquid mixture into the bowl with cornmeal. Using a spatula, fold together until a smooth batter forms.Lightly grease or line 10 muffin cups then fill each one about 3/4 of the way full. Bake in the preheated oven for 25-28 minutes, until light golden brown and cooked through. Allow to cool for 10-15 minutes then serve and enjoy!