pumpkin cornbread muffins

Pumpkin cornbread muffins are one of my fall favorites (remember when I made them last year and gobbled them up before I could take a picture?). And now they can be gluten-free as well as vegan!

• 1 cup gluten-free all purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup applesauce
• 1 cup canned unsweetened pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup oil

Preheat oven to 350ºF and prepare muffin pan. Mix dry ingredients together in a large bowl, then add in the wet ingredients and mix until well combined. Transfer batter to muffin pan and bake for about 22 minutes. Makes 15 muffins.

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~ by ellen on September 28, 2011.