Pumpkin Corn Muffins
Prep Time: 15 minutes Cooking Time: 20 minutes Yields: 12 people
3 large eggs, or egg replacer for two eggs
1/2 cup olive oil
3/4 cup pumpkin puree
1/2 cup light brown sugar
1/4 cup agave syrup or honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup gluten-free cornmeal
1 cup Pamela's Ultimate Baking Mix, or other gluten-free pancake and baking mix
1 teaspoon baking powder
1/2 teaspoon sea salt
1. Pre-heat 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, agave, vanilla extract, cinnamon, allspice and cloves and whisk to combine.
3. In a separate mixing bowl whisk together the cornmeal, 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 12 muffin cups.
5. 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).
6. Place the muffin pan on a wire to cool a bit -- 5 minutes or so -- then remove the muffins from the tin and place them on the wire rack to continue cooling.
Notes: Try these golden gluten-free gems for breakfast or with your next batch of greens or chili. They're crunchy and spicy and not too sweet. Fabulous when served warm. Refrigerate or store for longer wrapped and bagged in the freezer. Reheat by toasting or even grilling.