Recipe

Pumpkin Corn Muffins- Gluten-free Recipe

Add Step-by-Step Photos	Gfkarina / All my dishes 2 years ago These sunny golden gems are tender and not-too-sweet. And they reheat beautifully. I halved and toasted mine in the toaster oven for a brunchy bite with tossed together roasted sweet corn and curry squash soup. Prep:10m Cook:20m Servings:12	Gfkarina
	glutenfree wheatfree muffins cornmeal pumpkin celiac

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pattycake

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Ingredients

3 large organic free-range eggs

1/2 cup extra light olive oil or vegetable oil

3/4 cup canned pumpkin puree

3/4 cup light brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon gluten-free Pumpkin Pie Spice

1 cup organic stone ground cornmeal [I used Arrowhead Mills]

1 cup Pamela's Ultimate Baking Mix - or GF pancake mix- or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added

1/2 teaspoon additional baking powder

1/4 teaspoon fine sea salt

Directions

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.

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Comments

pattycake 1 year, 2 months ago said:
These sound wonderful. 2 of my favorite things: pumpkin pie and cornbread - made into muffins! Thanks for sharing :)

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