These mini pumpkin cornbread muffins are a fall-inspired, gluten-free version of traditional Southern cornbread, only healthier. Gluten-free & dairy-free.
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
Ingredients
- 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 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
Instructions
- Preheat the oven to 400 degrees F and grease a mini muffin tin with non-stick cooking spray.
- 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.
- Spoon the batter into the muffin tins, gently smoothing the tops with the back of a metal spoon (or plastic spatula).
- Bake for 14 - 16 minutes, until golden brown.
- Cool completely on a wire rack before serving.
Video
Notes
Nutrition
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Hi Alyssa,
I can make my almond bread tastes like a hush puppy. Here is the recipe:3 cups almond flour, 1 Tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1-1/2 cup shredded cheese, 1/4 tsp white pepper, 2 large or 3 medium eggs, 1-1/2 cup buttermilk, 1 small, sweet onion-finely diced, 3 Tbsp melted butter. Pour into a buttered 11-inch by 9-inch glass baking dish and bake 37 mins.
You can make almond bread for breakfast by leaving out the cheese, onion, pepper and add in 2 tsp vanilla and 2-3 Tbsp of Xagave, but almond bread is sweet enough as I am concerned without sugar. I love your recipes. Take care…
Thanks so much for sharing!
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would this work with an egg substitute? (egg allergy)
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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I LOVE these! Instant favourite! Thankyou for another great recipe 😀
Yay! Happy you’re adding them to your list 🙂
These look great! I bet the pumpkin lends a nice moisture. yum!
Thanks Danielle!!
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!
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!
This is a great idea for the fall and would be especially good with a bowl of chili!!
Our thoughts exactly Julia 🙂