Delicious Gluten-free Pumpkin Spice Cornmeal Muffins

Heather Stepniewski

By
@hjstep

I try to use as many organic products as possible.
These muffins also have kid approval.


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Rating:

Comments:

Serves:

Makes 12 Muffins

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

3
eggs
1/2 c
olive oil, light
3/4 c
fresh roasted pumpkin puree or 100% pure pumpkin
3/4 c
brown sugar, firmly packed
1 tsp
vanilla extract
1 tsp
cinnamon
1 tsp
pie spice (pumpkin or apple)
1 c
stone ground cornmeal
1 c
Pamela's Baking Mix or other gluten free baking mi
1 tsp
baking powder
1/2 tsp
fine sea salt

Directions Step-By-Step

1
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
2
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 Pumpkin Pie Spice and whisk to combine.
3
In a separate mixing bowl whisk together the cornmeal, Pamela's Ultimate Baking Mix, baking powder, and sea salt.
4
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. I use an ice cream scoop.
5
Bake on a center rack in the preheated oven for about 25 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.
6
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.
7
Serve warm or cold. Tastes great the next day!
8
Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy