Mini Pumpkin Cornbread Muffins

Mini Pumpkin Cornbead Muffins | Gluten-Free | Queen of Quinoa

Yes, it’s another pumpkin recipe, and yes it’s just in time for Thanksgiving. Although these may not be a traditional choice for your dinner table next week, these mini pumpkin cornbread muffins, are an easy addition to your meal that will make all your guests happy. Like mini bites of orangey goodness.

Does baking cornbread make you dream of cool, Southern living like me too? Make you think of kitchens sweltering in the hot afternoon sun, and the sweet smell of cornbread rising from the oven? It’s a comfort that comes along with this delectable treat. But that vision couldn’t be farther from my reality here in Vermont. It’s a dream I hold onto during our frigid winter though.

Since I can’t make traditional cornbread, and have the pleasure of making these little babies gluten-free, I decided to spice them up even more by adding pumpkin. And we all know how much I love pumpkin. And my goodness they are scrumptious. We dipped ours in chili, but I will definitely be bringing these mini pumpkin cornbread muffins to my Thanksgiving feast.

Mini Pumpkin Cornbread Muffins

Recipe Type: Dessert
Author: Queen of Quinoa
Prep time:
Cook time:
Total time:
Serves: 22 mini muffins
  • 1/4 cup brown rice flour
  • 2 tablespoons toasted quinoa flour
  • 2 tablespoons tapioca starch
  • 1/4 cup coconut sugar
  • 1/2 cup gluten-free cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon guar gum
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons molasses
  • 2 tablespoons melted coconut oil
  • 2 tablespoons almond milk
  • 1 large egg, beaten
  1. Preheat the oven to 400 degrees F and grease a mini muffin tin with non-stick cooking spray.
  2. Whisk together wet ingredients in a large mixing bowl and set aside. In a separate bowl, beat wet ingredients until combined. Add wet ingredients to the dry ingredients and mix with a wooden spoon until a smooth batter is formed.
  3. Spoon the batter into the muffin tins, gently smoothing the tops with the back of a metal spoon (or plastic spatula).
  4. Bake for 14 – 16 minutes, until golden brown.
  5. Cool completely on a wire rack before serving.

gluten-free | dairy-free | refined sugar-free


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  • Julia

    This is a great idea for the fall and would be especially good with a bowl of chili!!

    • Queen of Quinoa

      Our thoughts exactly Julia :)

  • Becky

    One thing I was wondering about is how do you toast the quinoa flour if its already at the flour state? BTW~ this would be really yummy with chili like Julia mentioned!

    • Queen of Quinoa

      Hi Becky – toasting quinoa flour is actually pretty simple. Just toss it in a dry skillet on medium-high heat and toast until golden brown. Watch it carefully though, the flour burns easily :) And yes, it is delicious with a bowl of chili!

  • Danielle @ Fresh4Five

    These look great! I bet the pumpkin lends a nice moisture. yum!

    • Queen of Quinoa

      Thanks Danielle!!

  • Natalie

    I LOVE these! Instant favourite! Thankyou for another great recipe 😀

    • Queen of Quinoa

      Yay! Happy you’re adding them to your list :)

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  • Donna

    would this work with an egg substitute? (egg allergy)

    • Queen of Quinoa

      I’m not sure! But I think it probably will. I would suggest trying it with a flax egg. This seems like a fairly flexible recipe. Let me know how it works out for you! xx

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