Go Back
–+ servings
Overhead view of a gluten-free pumpkin muffin with a bite out of it, drizzled with honey

Gluten Free Pumpkin Cornbread Muffins

4.91 from 10 votes
One Lovely Life, adapted from Ambitious Kitchen
These light, fluffy pumpkin cornbread muffins are an all-time favorite in the fall, especially with cozy soup and chili! 
Prep Time: 5 minutes
Cook Time: 20 minutes
Print Pin
Servings: 12 muffins
Calories: 149kcal

Ingredients

  • 1 1/4 cups gluten-free cornmeal (175 grams)
  • 1 cup gluten-free measure-for-measure flour (120 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon*
  • 1/2 teaspoon salt
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup milk (we usually use almond milk)
  • 2 large eggs
  • 1/4 cup pure maple syrup (or honey)
  • 2 Tablespoons avocado oil or melted butter

Instructions

  • Preheat & Prep. To start, preheat your oven to 400 degrees F. Line a 12-cup muffin tin with parchment paper liners or lightly grease the pan.
  • Combine The Dry Ingredients. In a large bowl, combine the cornmeal, gluten-free flour, baking powder, cinnamon and salt. Whisk to combine.
  • Add The Wet Ingredients. Next, whisk in the pumpkin, milk, eggs, syrup, and oil. Stir until just combined and no dry clumps remain.
  • Scoop & Bake. Then, scoop the muffin batter into the muffin pan. Bake in preheated oven 17-20 minutes, or until just cooked through. (A toothpick inserted in the center of a muffin should come out clean with just a few moist crumbs.)
  • Serve & Store. Allow to cool slightly, then serve warm! Store leftover muffins in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Notes

  • Gluten-Free Cornmeal. Keep in mind that the finer ground the cornmeal is, the better the texture of your muffins will be. We prefer Arrowhead Mills gluten-free cornmeal or Herbaila brand (Amazon). Bob's Red Mill is another safe choice, though it's a bit more coarse in texture. 
  • Gluten-Free Flour. I most often use King Arthur Baking Measure-For-Measure Flour or Bob's Red Mill 1:1 Gluten-Free Flour. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum or the muffins won't have the right texture. (Coconut flour, almond flour, etc. won't work well here.)
  • Cinnamon. For a stronger cinnamon flavor, feel free to add up to 1 teaspoon cinnamon. 

Video

Course: Side Dish
Cuisine: American
Keyword: cornbread, muffins, pumpkin

Nutrition

Serving: 1Muffin | Calories: 149kcal | Carbohydrates: 26.5g | Protein: 3.1g | Fat: 3.9g | Saturated Fat: 0.6g | Cholesterol: 31mg | Sodium: 135.1mg | Fiber: 1.8g

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/gluten-free-pumpkin-cornbread-muffins/