Moist Pumpkin Cornbread Muffins (Gluten-Free)
These gluten-free muffins combine sweet pumpkin and classic cornbread texture for the ultimate fall treat. They are soft, flavorful, and super easy to make. Also, a great breakfast muffin recipe you will love!
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1/4 cup honey
- 1/2 cup unsalted butter, melted
Instructions
- 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 medium bowl, beat pumpkin puree, buttermilk, egg, sugar, and honey.
- Add the pumpkin mixture to the dry ingredients, along with the melted butter. Mix until combined.
- Transfer the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Let cool before removing. Sprinkle the muffins with pumpkin seeds if desired.
Notes
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.