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Gluten-Free Pumpkin Corn Muffins


  • 3 large organic free-range eggs or Ener-G Egg Replacer for 2 eggs
  • ½ cup extra virgin olive oil
  • ¾ cup pumpkin puree
  • ¾ cup organic light brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • 1 cup organic stone ground cornmeal
  • 1 cup gluten-free pancake and baking mix
  • 1 tsp. baking powder
  • ½ tsp. sea salt


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
  2. In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.
  3. In a separate mixing bowl whisk together the cornmeal, pancake mix, baking powder, and sea salt. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the twelve muffin cups.
  4. Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done. Place muffin pan on a wire rack to cool 5 minutes. Remove muffins from the tin and place back on wire rack to continue cooling. Serve warm.
  5. Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting or grilling.

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