Gluten Free Pumpkin Cornbread Muffins
Try this Gluten Free Pumpkin Cornbread Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
vegetarian
pescatarian
- 2 eggs
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1 1/4 cups cornmeal
- 1 cup gluten free 1 to 1 baking mix like bob's red mill
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 cup milk (i use unsweetened almondmilk)
- 1/4 cup pure maple syrup (or honey)
- 2 tbsp avocado oil melted butter, or ghee
- Carbohydrate 19.6600367169098 g
- Cholesterol 1.36111111000652 mg
- Fat 3.47187833549794 g
- Fiber 1.76159449219192 g
- Protein 3.02561278230937 g
- Saturated Fat 0.574439861298458 g
- Serving Size 1 1 muffin (60g)
- Sodium 43.9078888833659 mg
- Sugar 17.8984422247179 g
- Trans Fat 0.23504580587778 g
- Calories 119 calories
Preheat your oven to 400 degrees.In a large bowl combine the cornmeal, flour, baking powder, cinnamon and salt. Whisk to combine. Whisk in the pumpkin, milk, eggs, syrup, and oil. Stir until just combined and no dry clumps remain.Scoop batter into a standard 12-cup muffin pan (spray or grease if not nonstick).Bake 17-20 minutes, or until cooked through (a toothpick will come out clean when inserted in the center of a muffin) and slightly golden.Allow to cool slightly, then serve warm!
