Delicious Gluten-free Pumpkin Spice Cornmeal Muffins

Name: Delicious Gluten-free Pumpkin Spice Cornmeal Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12 Muffins
Cuisine: American
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

By Heather Stepniewski
@hjstep

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

Rating:

★★★★★ 3 votes5

Comments:

6 Comments

Serves:

Makes 12 Muffins

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Delicious Gluten-free Pumpkin Spice Cornmeal Muffins

Step-by-Step

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
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.
In a separate mixing bowl whisk together the cornmeal, Pamela's Ultimate Baking 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. I use an ice cream scoop.
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.
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 or cold. Tastes great the next day!
Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting.