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Gluten Free Pumpkin Cornbread Muffins

Dairy FreeGluten Free
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September 14, 2021 | 20 Comments |This post contains affiliate links.

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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)

Gluten-Free cornbread muffin being drizzled with honey

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 these pumpkin cornbread muffins are one of our all-time favorites, especially this time of year!

The texture is light, fluffy, and satisfying. The flavor is delicate and cozy. They make your house smell amazing, and go well with soups, salads, and chili.

Plus, they’re SUPER easy to make. Here’s what you’ll need to get started…

Overhead view of a bowl of ingredients for Pumpkin Cornbread Muffins
Front view of a gluten-free pumpkin cornbread muffin fresh from the oven

HERE’S WHAT YOU’LL NEED FOR GLUTEN-FREE PUMPKIN CORNBREAD MUFFINS:

  • Gluten-Free Cornmeal. Make sure you buy certified gluten-free cornmeal. Cornmeal doesn’t contain gluten, but unless it’s certified gluten-free, you run the risk of cross-contamination with wheat through processing practices. Best to be safe! Arrowhead Mills and Bob’s Red Mill are two of our favorites.
  • Gluten-Free Flour. I most often use King Arthur Baking Measure-For-Measure Flour or Bob’s Red Mill 1:1 Gluten-Free Flour.
  • Baking Powder + Salt + Cinnamon. These simple staples help the muffins puff and gently flavor the gluten-free pumpkin cornbead muffins.
  • Canned Pumpkin Puree. Pumpkin does wonders for these muffins’ tender texture and keeps them moist without the need for much added fat. It’s kind of like magic!
  • Milk + Eggs. I usually use almond milk in my gluten-free pumpkin cornbread muffins, but you can use whatever milk your family drinks and enjoys. Then, some eggs will bind everything together and keep these muffins from getting dry.
  • Pure Maple Syrup (or Honey). A little subtle sweetness makes these lovely. I tried not to make them overly sweet, but you can feel free to add more or less, to taste.
  • Oil or Butter. Thanks to the pumpkin, we only need a little oil. I usually use avocado oil for its neutral flavor, but melted butter or vegan butter works as a great substitute if you like!
Overhead view of a gluten-free pumpkin muffin with a bite out of it, drizzled with honey
Front view of a gluten-free pumpkin muffin with a bite out of it, drizzled with honey

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 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. Most of what you’ll need is simple pantry staples, which means it’s easy to whip these up last minute or on nights where you don’t have much in the fridge.

Three gluten-free pumpkin cornbread muffins drizzled with honey

FAQ + TIPS ON THESE GLUTEN FREE PUMPKIN CORNBREAD MUFFINS:

DO YOU HAVE A FAVORITE MUFFIN PAN? Lately, I’ve been favoring this muffin pan. The light color helps the muffins cook more evenly, which means golden muffins every time!

THE BEST MUFFIN LINERS EVER. I hate when my muffins stick to the pan, don’t you? These parchment muffin liners are THE BEST. Your muffins won’t stick even a little bit with these!

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. Gluten-Free Pumpkin Cornbread Muffins 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.

Front view of a gluten-free pumpkin muffin with a bite out of it, being drizzled with honey

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
  • Fall Chopped Salad
  • Chicken and Lime Soup

SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR PUMPKIN CORNBREAD MUFFINS:

Print
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Overhead view of a gluten-free pumpkin muffin with a bite out of it, drizzled with honey

Gluten Free Pumpkin Cornbread Muffins


★★★★★

4.9 from 7 reviews

  • Author: One Lovely Life, adapted from Ambitious Kitchen
  • Total Time: About 25 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
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Description

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) 


Ingredients

Scale
  • 1 1/4 cups gluten-free cornmeal (fine or medium grind works best)
  • 1 cup gluten free 1-to-1 baking flour*
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup almond milk (or your favorite)
  • 2 eggs
  • 1/4 cup pure maple syrup (or honey)
  • 2 Tbsp avocado oil, melted butter, or ghee

Instructions

  1. Preheat your oven to 400 degrees.
  2. In a large bowl combine the cornmeal, flour, baking powder, cinnamon and salt. Whisk to combine. Whisk in the pumpkin, milk, eggs, syrup, and oil. Stir until just combined and no dry clumps remain.
  3. Scoop batter into a standard 12-cup muffin pan (spray or grease if not nonstick).
  4. Bake 17-20 minutes, or until cooked through (a toothpick will come out clean when inserted in the center of a muffin) and slightly golden.
  5. Allow to cool slightly, then serve warm!

Notes

*We recommend King Arthur Baking Measure-for-Measure flour or Bob’s Red Mill 1:1 Baking Mix.

  • Prep Time: 5
  • Cook Time: 20
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cornbread muffins, pumpkin cornbread, gluten free pumpkin cornbread muffins, gluten free cornbread, gluten free pumpkin muffins, dairy free, gluten free,

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Filed Under: Breads, Breakfast & Brunch, Dairy Free, Gluten Free, Halloween, Muffins, Pumpkin, Thanksgiving, vegetables & sides

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Comments

  1. paige flamm

    September 19, 2017 at 12:06 pm

    These muffins look amazing! I so can’t wait until we have our own kitchen soon!

    Reply
  2. Melissa Griffiths

    September 20, 2017 at 5:24 am

    My father in law is GF and he said he hasn’t had cornbread in years. I can’t wait to try these for him!

    ★★★★★

    Reply
    • Emily

      September 20, 2017 at 5:40 am

      This one is AMAZING!

      Reply
  3. Erica Lea | Buttered Side Up

    October 4, 2017 at 1:36 pm

    These look scrumptious, Emily! Perfect to go with fall soups. 🙂

    Reply
    • Emily

      October 4, 2017 at 2:22 pm

      Thank you so much! I just LOVE them!

      Reply
  4. Margie

    October 23, 2017 at 1:07 pm

    delicious. used cup4cup gf flour. buttermilk(oldshool). I love cornbread. I had 1 cup of pumpkin already measured so I used it all. Perfectly moist. Thank you!! I’ll have another.

    ★★★★★

    Reply
    • Emily

      October 23, 2017 at 2:41 pm

      Margie – I’m SO glad you enjoyed them! They are our favorite kind of cornbread. We’re making a double batch tonight!

      Reply
  5. Hannah

    November 25, 2017 at 9:24 pm

    Brought these to Thanksgiving. Emily, I received compliments from gluten-free eaters and those without dietary restrictions alike! Thanks for the great recipe.

    ★★★★

    Reply
    • Emily

      November 26, 2017 at 5:40 am

      Oh, I’m SO, SO happy to hear that!!!! Hooray!

      Reply
  6. Vanessa Wikel

    January 13, 2018 at 3:46 pm

    I replaced the honey/maple syrup with 1/4th cup sugarfree simple syrup by using 1 tbs baking stevia and 3 tbs truvia brown sugar so there’s only 12 grams of added sugar vs. the near 64 from the honey/maple syrup. I also removed the salt and baking powder because I was using Pamela’s almond meal baking mix which has a primary ingredients of almond meal flour. I also added pumpkin spice (1 tsp) and used 2 tbs of unsalted butter. It came out FANTASTIC even with all of my alterations. So something about the ratio is really fool proof. Thank you for experimenting so much to come up with a good corn meal to flour substitute ratio!

    ★★★★★

    Reply
    • Vanessa Wikel

      January 13, 2018 at 3:47 pm

      To clarify, the baking mix already has baking powder, xanthan gum and sea salt in it. So too much would have been bad juju (and possibly a weird irish soda bread! lol).

      ★★★★★

      Reply
      • Emily

        January 13, 2018 at 7:23 pm

        Wow! Yours sound like a great solution! Thanks for sharing!

        Reply
    • Anonymous

      March 10, 2020 at 12:24 pm

      They make keto maple syrup which is made with natural monk fruit sugar substitute – low glycemic.

      Reply
      • Emily

        March 11, 2020 at 11:14 am

        Thanks for the tip! 🙂

        Reply
  7. Paula

    January 23, 2020 at 12:45 pm

    Made them with my 4 year old. the recipe was fool proof. He and I loved them!

    ★★★★★

    Reply
    • Emily

      January 23, 2020 at 2:01 pm

      That’s fantastic! My kids love these, too! 🙂

      Reply
  8. Denise

    October 28, 2020 at 9:24 am

    These very good and moist. I used king Arthur gluten-free flour and coconut milk. I usually don’t add a lot of salt, butI think they need extra salt if you do this. Probably 3/4 to 1 teaspoon of salt. Otherwise amazing

    ★★★★★

    Reply
    • Emily

      October 29, 2020 at 2:01 pm

      I’m so glad you liked them, Denise! Thanks so much for taking the time to leave a review!

      Reply
  9. Anonymous

    February 27, 2022 at 2:59 pm

    Would this be possible to make in an 8 x 8 baking dish?

    Reply
    • Emily

      February 28, 2022 at 11:17 am

      I’m sure it could! I’d recommend starting at a bake time similar to this cornbread.

      Reply

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Hi, I’m Emily! I create fresh, flexible family recipes to help you feel more confident in the kitchen. Whether you’ve got picky eaters, food allergies/intolerances to navigate, or just a serious craving to satisfy, I want to help you eat delicious, gorgeous meals without a lot of fuss.

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