Gluten Free Pumpkin Cornbread Muffins

Gluten-Free Pumpkin Cornbread Muffins – These light, fluffy pumpkin cornbread muffins are an all-time favorite. The perfect cozy accompaniment to chilis, soups, salads, and more! (Gluten & Dairy Free)

Hi. I’m Emily, and I’m sort of in love with cornbread.

We’ve made so many versions over the years I can’t count them, but I’ve been nailing down all the right proportions for these gluten-free pumpkin cornbread muffins for the last several months and we’ve nailed it. The texture is light, fluffy, and satisfying. The flavor is delicate and cozy. They make your house smell amazing. Are you making them yet?

WHAT MAKES THESE GLUTEN FREE PUMPKIN CORNBREAD MUFFINS AMAZING. 

THE TEXTURE!!! Though we love our maple cornbread, and these gluten free cornbread mini muffins, these gluten free pumpkin cornbread muffins might just have them all beat. The pumpkin does wonders for the texture, and it’s amazing how flavorful and fluffy they get with almost no added fat!

THE FLAVOR. And don’t be fooled! Just because they’re made with pumpkin doesn’t mean they’re only good in the fall. We make these all year round. They don’t taste especially pumpkin-y (they’re not stuffed with pumpkin pie spice, for instance), and they’re the perfect neutral accompaniment to soups, chilis, and salads. The pumpkin gives them an amazing texture and color, and a lovely subtle flavor I crave regularly.

THE SIMPLE INGREDIENTS! The ingredient list is really straightforward. You’re looking at pantry staples, like:

• Cornmeal
• Gluten-Free Flour
• Baking Powder + Salt + Cinnamon
• Canned Pumpkin Puree
• Milk + Eggs
• Oil or Butter + Pure Maple Syrup (or Honey)

FAQ + TIPS ON THESE GLUTEN FREE PUMPKIN CORNBREAD MUFFINS:

A SUPER AMAZING MUFFIN PAN. This silicone muffin pan is my all-time favorite. It’s completely nonstick and easy to clean. I love that I don’t have to use muffin liners and never end up having to scrape out stuck-on muffin or cupcake mess after. It also comes in mini size, which my kids love for packing in lunches. (I’ve also seen in the pans in yellow, aqua, and pink.)

NOT GLUTEN FREE? NO PROBLEM! If you’re not gluten free, you can use regular white flour for these pumpkin cornbread muffins. I adapted this from an Ambitious Kitchen recipe and she uses whole wheat pastry flour.

HOW DO I STORE LEFTOVER PUMPKIN CORNBREAD MUFFINS? You can keep them in a zip-top bag or airtight container on the counter for 1-2 days. If you’d like to keep them 3-4 days, you want to store them in the refrigerator. They also freeze beautifully. I freeze them in a single layer and they’ll keep 1-2 months in an airtight container or freezer bag. To reheat, you can thaw on the counter/in the fridge or pop them in a warm oven for 10-15 minutes.

SWAPS AND SUBSTITUTIONS. My favorite gluten free baking mix is this one. It’s a direct 1-to-1 substitute for white flour and gives me really consistent results when converting recipes like this. I don’t recommend using another straight gluten free flour (like all rice flour) since the results have been so varied when I’ve tried that.

You can totally use dairy (milk and butter) for this if you’re not dairy-free.  You can also swap honey in for the syrup if you prefer. I’ve tried both several times and for some reason, I prefer the flavor and texture of syrup (which surprised me, since I love honey and cornbread together!).

What Goes Better with Cornbread Than…

• Prize-Winning Pumpkin Chili
• Simple Slow Cooker Chili (AMAZING!!!)
• Slow Cooker Sweet Potato Chili
• Slow Cooker Pumpkin Taco Soup
• Chicken and Lime Soup

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