Gluten-Free Pumpkin Cornbread Muffins

These gluten-free pumpkin cornbread muffins combine classic cornbread with the rich, seasonal flavor of pumpkin. They’re moist and tender, with a lightly sweet flavor from brown sugar and honey, plus the satisfying texture of cornmeal. Easy to make and incredibly versatile, they’re a delicious twist on classic cornbread.

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Gluten-Free Cornbread Muffins

These gluten-free pumpkin cornbread muffins are soft, tender, and lightly sweet, with plenty of pumpkin flavor and the classic texture of cornmeal. Perfectly spiced and golden, they’re a delicious twist on a traditional cornbread recipe.

They’re incredibly easy to make and wonderfully versatile. Serve them with butter and honey, alongside a bowl of chili or soup, or as part of your Thanksgiving dinner. If you love classic cornbread but want to give it a seasonal twist, these pumpkin cornbread muffins are a delicious must-try.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Cornmeal: Gives these muffins their classic cornbread flavor and slightly textured crumb. Finely ground cornmeal will give you a more tender texture.
• Pumpkin: Canned pumpkin or roasted pumpkin puree. Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• Honey: adds natural sweetness and rustic flavor. Soft, spreadable honey for easier mixing.
• Buttermilk: If you don’t have buttermilk, you can make a simple substitute with milk and lemon juice.
• Eggs: Room-temperature eggs are better.
• Spices: Cinnamon, ginger, and nutmeg complement the pumpkin.

How to make gluten-free pumpkin cornmeal muffins

Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.

Whisk together gluten-free all-purpose flour, cornmeal, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt in a large bowl. Set aside.

In a separate bowl, beat pumpkin puree, buttermilk, egg, sugar, and honey.

Pour the pumpkin mixture into the dry ingredients and add the melted butter. Stir gently with a spatula just until combined. Do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Let the muffins cool for a few minutes before removing them from the pan. Sprinkle with pumpkin seeds, if desired, and serve.

Store the muffins covered at room temperature or in the refrigerator for several days. You can freeze them in a freezer bag or an airtight container. Reheat the muffins in a medium oven for 5-10 minutes.

Good to know: baking tips

• Use plain pumpkin puree: Don’t use pumpkin pie filling; it’s already sweetened and spiced.
• Use finely ground cornmeal for soft and tender muffins.
• Don’t overmix the batter. Mix only until the dry ingredients are incorporated. Overmixing can make gluten-free muffins dense.
• Don’t overbake if you want moist muffins.

You might wonder: FAQ

Can I substitute maple syrup for honey? Yes. You can replace the honey with an equal amount of pure maple syrup.

Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling is already sweetened and spiced. Use plain pumpkin puree.

Can I use pumpkin pie spice instead of individual spices? Yes. You can replace the cinnamon, ginger, and nutmeg with pumpkin pie spice. Use about 1 teaspoon of pumpkin pie spice, or adjust to taste for a stronger pumpkin spice flavor.

Make it your own: serving options

• Serve the muffins warm with butter and honey, classic!
• Serve alongside chili or soup.
• Cream cheese or cheddar cheese for a savory option
• Thanksgiving or holiday dinners
• Eggs for an easy breakfast or brunch

For more gluten-free pumpkin recipes

If you love baking with pumpkin, try these recipes from Almond Yes:

• Pumpkin Cookies
• Pumpkin Chocolate Chip Muffins
• Pumpkin Pie
• Pumpkin Bread
• Simple Pumpkin Muffins

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