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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One response

  1. […] far, cornbread (including pumpkin cornbread) is the only vegan and gluten-free bread that I’ve successfully made. I made this yummy loaf […]

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