Pumpkin Corn Muffins- Gluten-free
From gfkarina 16 years agoIngredients
- 3 large organic free-range eggs shopping list
- 1/2 cup extra light olive oil or vegetable oil shopping list
- 3/4 cup canned pumpkin puree shopping list
- 3/4 cup light brown sugar, packed shopping list
- 1 teaspoon vanilla extract shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon gluten-free pumpkin pie spice shopping list
- 1 cup organic stone ground cornmeal [I used Arrowhead Mills] shopping list
- 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 shopping list
- 1/2 teaspoon additional baking powder shopping list
- 1/4 teaspoon fine sea salt shopping list
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.
The Rating
Reviewed by 2 people-
These sound wonderful. 2 of my favorite things: pumpkin pie and cornbread - made into muffins! Thanks for sharing :)
pattycake in Toronto loved it
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