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.