Mini Pumpkin Cornbread Muffins

Mini Pumpkin Cornbead Muffins | Gluten-Free | Queen of Quinoa

Yes, it’s another pumpkin recipe, and yes it’s just in time for Thanksgiving. Although these may not be a traditional choice for your dinner table next week, these mini pumpkin cornbread muffins, are an easy addition to your meal that will make all your guests happy. Like mini bites of orangey goodness.

Does baking cornbread make you dream of cool, Southern living like me too? Make you think of kitchens sweltering in the hot afternoon sun, and the sweet smell of cornbread rising from the oven? It’s a comfort that comes along with this delectable treat. But that vision couldn’t be farther from my reality here in Vermont. It’s a dream I hold onto during our frigid winter though.

Since I can’t make traditional cornbread, and have the pleasure of making these little babies gluten-free, I decided to spice them up even more by adding pumpkin. And we all know how much I love pumpkin. And my goodness they are scrumptious. We dipped ours in chili, but I will definitely be bringing these mini pumpkin cornbread muffins to my Thanksgiving feast.

Mini Pumpkin Cornbread Muffins
 
prep time

cook time

total time

 

author:
recipe type: Dessert
serves: 22 mini muffins

Ingredients
  • ¼ cup brown rice flour
  • 2 tablespoons toasted quinoa flour
  • 2 tablespoons tapioca starch
  • ¼ cup coconut sugar
  • ½ cup gluten-free cornmeal
  • 1½ teaspoons baking powder
  • 1 teaspoon guar gum
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • 1½ teaspoons molasses
  • 2 tablespoons melted coconut oil
  • 2 tablespoons almond milk
  • 1 large egg, beaten

Instructions
  1. Preheat the oven to 400 degrees F and grease a mini muffin tin with non-stick cooking spray.
  2. Whisk together wet ingredients in a large mixing bowl and set aside. In a separate bowl, beat wet ingredients until combined. Add wet ingredients to the dry ingredients and mix with a wooden spoon until a smooth batter is formed.
  3. Spoon the batter into the muffin tins, gently smoothing the tops with the back of a metal spoon (or plastic spatula).
  4. Bake for 14 – 16 minutes, until golden brown.
  5. Cool completely on a wire rack before serving.

Notes
gluten-free | dairy-free | refined sugar-free

 


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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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11 Responses to Mini Pumpkin Cornbread Muffins

  1. Julia says:

    This is a great idea for the fall and would be especially good with a bowl of chili!!
    Julia recently posted..25 Appetizer Recipes {Perfect for Thanksgiving}My Profile

  2. Becky says:

    One thing I was wondering about is how do you toast the quinoa flour if its already at the flour state? BTW~ this would be really yummy with chili like Julia mentioned!

    • Hi Becky – toasting quinoa flour is actually pretty simple. Just toss it in a dry skillet on medium-high heat and toast until golden brown. Watch it carefully though, the flour burns easily :) And yes, it is delicious with a bowl of chili!

  3. These look great! I bet the pumpkin lends a nice moisture. yum!
    Danielle @ Fresh4Five recently posted..Cranberry-Pumpkin Energy BallsMy Profile

  4. Natalie says:

    I LOVE these! Instant favourite! Thankyou for another great recipe :D

  5. Pingback: Thanksgiving Recipes | Thanksgiving Recipe

  6. Donna says:

    would this work with an egg substitute? (egg allergy)

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