Delicious Gluten-free Pumpkin Spice Cornmeal Muffins

Heather Stepniewski


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

★★★★★ 3 votes
Makes 12 Muffins
15 Min
25 Min


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
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


1Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
2In 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.
3In a separate mixing bowl whisk together the cornmeal, Pamela's Ultimate Baking Mix, baking powder, and sea salt.
4Using 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.
5Bake 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.
6Place 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.
7Serve warm or cold. Tastes great the next day!
8Store 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