delicious gluten-free pumpkin spice cornmeal muffins

How To Make delicious gluten-free pumpkin spice cornmeal muffins

• 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, Pamela's Ultimate Baking Mix, baking powder, and sea salt.
• 4

  Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the twelve muffin cups. I use an ice cream scoop.
• 5

  Bake on a center rack in the preheated oven for about 25 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.
• 6

  Place the muffin pan on a wire to cool a bit- maybe five minutes- then remove the muffins from the tin and place them on the wire rack to continue cooling.
• 7

  Serve warm or cold. Tastes great the next day!
• 8

  Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting.
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