How to make it

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with double paper cups (they look prettier doubled).
  • In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.
  • In a separate mixing bowl whisk together the cornmeal, GF flour mix, baking powder, and sea salt.
  • Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the twelve muffin cups.
  • Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]
  • Place the muffin pan on a wire to cool a bit, maybe five minutes. Then remove the muffins from the tin and place them on the wire rack to continue cooling. Serve warm.
  • Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting or grilling.
  • Makes twelve muffins. Copyright © 2006-2007 Karina's Kitchen: Recipes from a Gluten-Free Goddess. All rights reserved.

Reviews & Comments 1

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    " It was excellent "
    pattycake ate it and said...
    These sound wonderful. 2 of my favorite things: pumpkin pie and cornbread - made into muffins! Thanks for sharing :)
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