Black Bean Pumpkin Tamale Muffins: made with Corn Meal, they are Vegan and Gluten Free with a spicy kick.
I’ve had these Black Bean Pumpkin Tamale Muffins in my head for a while now. But only last weekend did I think that they would be perfect for Cinco De Mayo. So, here you are!
Since we’ve gone Vegan, I’ve been making a ton of Mexican Food. And Black Bean Tamales are always a favorite. And I love the Black Bean+Pumpkin Combo. Yum!
Black Bean Pumpkin Tamale Muffins
For some reason, I have a huge container of Corn Meal in my Pantry. Julian loves Corn Bread muffins (for which I have yet to develop my own recipe.) The Corn Meal is the base of these and the reason they are “Tamale” Muffins.
These are really simple to make. One bowl, in the pan, done. They remind me of my Breakfast Burrito Muffins because they are made with Salsa. Yet, they are Vegan:)))
I served these with a salad for dinner, but Julian wants to have the leftovers for breakfast this week. Fine with me!
This recipe made 6 large Muffins, but you could bake them in a mini muffin tin as well. They would be the perfect appetizer for your Cinco De Mayo Party! Me, I don’t drink, or go out, lol. Will you celebrate Cinco De Mayo???
“To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.”