Pumpkin Corn Muffins

30 Posted on October 30, 2011 - by Jules Shepard

Categories: All, Muffins, Recipes, Thanksgiving

Tags: , Allergy Friendly, Cornbread, Dairy Free, Fall, GFCF, Gluten Free Quick Bread, Muffins, Pumpkin, Thanksgiving, Vegan, Vegetarian

October really is pumpkin month, in my mind. Ok, I think November is too, but I really love pumpkin! Two months out of the year focused on this yummy gourd isn’t too much, when you think of how versatile it is in all kinds of recipes. I use pumpkin purée for so many things – adding not just flavor, but moisture, nutrients and wonderful properties that allow you to cut the fat and even egg in some recipes.

I actually showcased this recipe on FOX 5 and you can see the video here.

With my flour, cornbread is so light and fluffy in its traditional form; adding the pumpkin, spices and flaxseed meal generates a warm orange color, subtle flavor and extra nutty fiber that make a recipe even better! As with most all my recipes, this one is easily converted to dairy free, and in fact I made it with vanilla soy milk for the FOX cooking demonstration. This recipe would be great in Thanksgiving stuffing too!

1 egg (or egg substitute)
1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut…)
1/2 tsp. apple cider vinegar
2/3 cup pumpkin purée
1 cup Jules Gluten Free™ All-Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbs. gluten-free baking powder
3/4 cup cornmeal
1/2 cup granulated sugar
1 tsp. pumpkin pie spice
2 Tbs. flaxseed meal (optional)

Preheat oven to 350º F static or 325º F convection.

Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.

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This entry was posted on Sunday, October 30th, 2011 at 6:23 pm and is filed under All, Muffins, Recipes, Thanksgiving. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

10 Comments

We'd love to hear yours!

Pamela Erickson said: on November 1, 2011

Where is the comment about the flour?
Reply
Linda said: on November 2, 2011

I made these last night and everyone loved them…so good…thanks!
Reply
- Jules said: on November 4, 2011
  
  Yay Linda! That’s such a great feeling to be able to share your GF goodies with others and have them LOVED! Congrats!
  Reply
Cassie said: on February 5, 2012

These are fantastic! Both my husband and my GF son were crazy about them, as was my son’s super-picky best friend. Definitely a keeper! Thanks Jules!
Reply
- Jules said: on February 6, 2012
  
  Awesome, Cassie! So glad to have contributed a “keeper”!
  Reply
Ruthann said: on May 4, 2012

do you have a Gluten Free Rhubarb muffin recipe?
Reply
- Jules said: on May 4, 2012
  
  Ruthann, it just so happens that I do! You can search my blog anytime to find recipes like this (use the “search” tab at the top of the page). http://blog.julesglutenfree.com/2011/06/strawberry-rhubarb-muffins/
  Enjoy!
  Reply
Alexis said: on August 19, 2012

My whole family enjoyed these this morning, but next time I think I will double the pumpkin pie spice and add a little Truvia (stevia) for extra sweetness. Thanks for all the recipes. I can’t wait to try the King Cake.
Reply
- Jules said: on August 19, 2012
  
  Fantastic Alexis! So glad you loved them, and I’m all for extra sugar (Truvia) and spice!
  Reply