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

4.89 from 9 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/