pumpkin spice corn-muffins

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It’s the triumphant return of The Great Pumpkin.

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What is more autumnal than pumpkin muffins? Pumpkin corn muffins. With cinnamon and nutmeg. And maple syrup.

BOOM

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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.

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