Gluten Free Pumpkin Corn Muffins

Gluten Free Pumpkin Corn Muffins

Photo by Missy T.

  • Prep Time


  • Total Time


  • Servings



  • ◾3 large eggs

  • ◾½ cup olive oil (or coconut oil for a stronger flavor and an even healthier substitute)

  • ◾¾ cup pumpkin puree

  • ◾¾ cup light brown sugar

  • ◾1 tsp bourbon vanilla extract

  • ◾1 tsp cinnamon

  • ◾1 tsp pumpkin pie spice

  • ◾1 cup gluten free cornmeal

  • ◾1 cup gluten free pancake/baking mix

  • ◾1 tsp baking powder

  • ◾½ tsp sea salt


preheat oven to 350 and line muffin tin with paper cups. Whisk eggs til frothy, add oil, whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla, cinnamon, and pumpkin pie spice and whisk to combine. In a separate bowl, whisk together the cornmeal, the baking mix, baking powder, and salt. Using a 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 the spoonfuls into the 12 muffin cups. Bake on center rack for 20 minutes until muffins are firm to touch and golden. Check with a toothpick if necessary–if it comes out clean, muffins are done. Place the muffins on a wire rack to cool (about 5 minutes) and then remove from tin and place back on rack to continue cooling. Makes 12 muffins. Serve warm.


Facebook Conversations