Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a gluten-free pumpkin muffin with a bite out of it, drizzled with honey

Gluten Free Pumpkin Cornbread Muffins


  • Author: One Lovely Life, adapted from Ambitious Kitchen
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: About 25 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

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!
  • 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,