Deliciously Healthy Pumpkin Corn Muffins (gluten-free)

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5 from 6 reviews

Deliciously Healthy Pumpkin Corn Muffins made with all gluten-free ingredients. Just a little sweet and made with all dairy-free and nut-free ingredients. Such a yummy fall twist to a classic corn muffin!

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Yield: About 9 muffins 1x

Ingredients

Scale

2 eggs
1/2 cup organic canned pumpkin
1 cup non-dairy milk
1/4 cup maple syrup (add more if you want sweeter muffins!)
1 cup organic cornmeal
1 cup gluten-free oat flour (or use spelt flour)
2 teaspoons baking powder
1/2 teaspoon sea salt

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Instructions

Preheat oven to 350 degrees and line a muffin tray with liners or grease well
In a large bowl, whisk together eggs, pumpkin, maple syrup and milk
Mix in the cornmeal, flour, baking powder and salt until fully combined
Fill muffin holders about 2/3 full (they don’t rise too much!) then bake in oven for 15-18 minutes, or until you stick toothpick in and it comes out clean

Notes

*I haven’t tested subs!

**Store leftovers in an airtight container for 3 days, fridge for 5 or freezer for longer

***If you don’t want pumpkin – use applesauce!

Author: Rachel