It’s the triumphant return of The Great Pumpkin.
What is more autumnal than pumpkin muffins? Pumpkin corn muffins. With cinnamon and nutmeg. And maple syrup.
My friend Kelly celebrated the return of pumpkin baked on September 1st, but I held off until October. I think it was well worth the wait.
Pumpkin-Spice Corn Muffins
- 1 cup cornmeal
- 1 cup gluten-free flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 tablespoon flax meal mixed with 3 tablespoons warm water
- 1/4 cup maple syrup
- 1 cup almond milk
- 1 cup pumpkin puree
Preheat oven to 350 degrees. In a medium bowl, combine dry ingredients. In a small bowl, whisk together wet ingredients, then pour into dry ingredients. Mix well and evenly distribute into greased muffin pan.
Bake on a center rack for 30 minutes, or until golden brown and cooked through. Allow to cool in the pan for 10 minutes, then remove and continue to cool on a wire rack.