Pumpkin Cornbread Muffins

5 from 1 vote

Impress your guests this fall with these easy gluten-free pumpkin cornbread muffins. They are the perfect low-effort, but delicious bread to go with your meals.

Prep Time10

Cook Time30

Rest/Chill1

Total Time1 40

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: muffins

Author: Megan Olson

Equipment

Muffin Tin
Mixing Bowl

Ingredients

½ cup Pumpkin Puree
¼ cup Maple Syrup
2 teaspoons Cinnamon
1 cup Unsweetened Almond Milk or milk of choice
1 tablespoon Apple Cider Vinegar
½ teaspoon Baking Soda
1 cup Cornmeal
1 cup Almond Flour
⅓ cup Gluten Free Oat Flour
¼ cup Coconut Sugar or sugar of choice
¼ teaspoon Sea Salt

US Customary - Metric

Instructions

Preheat oven 350 F. Prepare a muffin tin with cooking spray or liners (or baking dish if making this as bread).
In a food processor, combine the pumpkin, almond milk, apple cider vinegar, oat flour, sugar, maple syrup and cinnamon until smooth.
Next fold in by hand the baking soda, cornmeal, almond flour and salt to combine.
Let the batter sit 1 hour in the refrigerator to allow the batter to thicken, the cornmeal will absorb all the ingredients to make fluffier and thicker muffins (trust me!).
Pour the batter into the cavities, dividing it evenly among each cavity. Bake 30 minutes until the muffins appear golden brown and a toothpick can be inserted cleanly in the center. If making the bread version, you will need to bake longer 50-55 minutes for the bread version.
Remove the muffins from the oven then let them cool in the tin 10 minutes before serving.

Notes

Use muffin or cupcake liners to help make serving these muffins easier and less messy.
The batter has to chill for an hour in the refrigerator so it will thicken. The thicker batter will result in moist, fluffy muffins.
Don’t overmix the batter, or it will result in dense and gummy cornbread muffins.

Nutrition