Saturday, February 26, 2011

Gluten Free Pumpkin Cornbread Mini Muffins!

These gluten free pumpkin cornbread mini muffins are so good! I find gluten free baking to be somewhat challenging, but I found the following combination to work flawlessly. The only tweak I would suggest is using King Arthur gluten free all purpose flour instead of the Bob's Red Mill all purpose flour; King Arthur's flour tastes better in my opinion! 

Here's what you'll need!
1 cup all purpose gluten free flour
1 cup gluten free cornbread mix
3/4 cup brown sugar
1 tsp baking powder
3 eggs
¼ cup oil
¼ cup milk
½ can pumpkin
1 tsp. cinnamon
1 tsp. pumpkin spice

First, whisk your milk, eggs, and oil together until eggs are frothy.

 Add in half a can of pumpkin and whisk until smooth.

Add your liquid ingredients to all of your dry ingredients (which you have already mixed together).

Spray each mini muffin...

Place batter in mini muffin pan...

Bake at 375 for 15-20 minutes, or until toothpick comes cleanly out of the muffin.

Yummmmmmmmmmm yummmm! And oh so easy!

These little bites compliment our chicken enchiladas perfectly!

1 comment:

  1. I've never thought to add pumpkin to cornbread...what a great idea. Love the little mini's.