Gluten-Free Pumpkin Corn Muffins

Pumpkin Corn Muffin Recipe
Gluten-free corn muffins with a pumpkin twist.

Pumpkin + Cornmeal

Today's muffin recipe is seasonal favorite- a tender and golden pumpkin corn muffin. It's one of the most popular recipes on Gluten-Free Goddess.

The coyotes were up bright and early this morning, yelping in the cool blue air as my old English tea kettle sputtered and complained. Tea for breakfast is not an efficient way to wake up. It's more of a coaxing than the throttle of a double espresso fueled Americano, but right here, right now, it will have to do. At least this week.

The closest cafe is an hour's drive away. 

When people ask what it is I miss most living out here in the wide, rural desert, my answer varies.

But the contender list is growing...

Maple trees
Ocean surf
Sea air
Green leaves
Wet bark
Woodsy paths
Vintage finds

Pumpkin Corn Muffin Recipe

These sunny golden gems are tender and not-too-sweet. And Darling, they reheat beautifully. I halved and toasted mine in the toaster oven for a brunchy bite with green chile stew.


3 large organic free-range eggs or Ener-G Egg Replacer for two eggs
1/2 cup olive oil
3/4 cup organic pumpkin puree
3/4 cup organic light brown sugar
1 teaspoon bourbon vanilla extract
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Bob's Red Mill 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


Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper cups.

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.

In a separate mixing bowl whisk together the cornmeal, Pamela's Ultimate Baking Mix, baking powder, and sea salt.

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.

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. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]

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.

Serve warm.

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

Makes twelve muffins.

Karina's Notes:

To avoid dairy make your own buttermilk-free baking and pancake mix using 1 cup of your gluten-free preferred flour blend with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of sea salt added.

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xox Karina


Kalyn said...

They do sound quite fabulous. I hope you're having a great holiday.

Linda @ Brazilian Food Love said...

I'm so happy I came across your blog! I like to know there are glutenfree options out there if needed.
happy holidays!!

Vanessa (of vanesscipes) said...

Happy almost 2007! These look wonderful.

Vidalia said...

How did you know that I have 3/4 of a cup of pumpkin puree in my fridge left over from the Pamela's pumpkin bread I made this weekend? I guess I have no choice but to try out these muffins. ;-) Thanks for sharing that recipe!

kerrdelune said...

These muffins sounds perfect for a cold snowy evening and a large pot of tea . . . . lovely.
Love and hugs, Cate

mary frances said...

I made the pumpkin corn muffins for breakfast this morning and my husband and I both thought that they were yummy! We each had another one with tea this afternoon and the remaining six are in the fridge for quick week-day breakfasts. I gave our 7 mo old a bite, and he worked on it for quite a while with a rather interesting look on his face. Unfortunately it all ended up on his shirt because he couldn't figure out what to do with it =) Thanks for a great recipe.

Karina said...

Hey Kalyn! Thanks & warm wishes for a happy, healthy New Year!

Hi Linda` Glad you found us. Happy Holidays!

Hey Vanessa! Have a fab New Year!

Vidalia! Great to see you again. It must be that whole "great minds think alike" thing. Have a wonderful New Year.

Cate! You are so right - snowy evening, mug of hot tea, and a fire in the fireplace... Warmest wishes for a healthy and joyous New Year to you, mi amiga.

Mary Frances! What a sweet, cute story. Thanks for sharing it. Wishing you and your family health and happiness in 2007!

Thanks, everyone! xoxo

SusanV said...

Just wanted to stop in and say thanks so much for your wonderful, inspiring blog, without which I never would have gotten into blogging. I hope 2007 will bring you serenity, health, love, and joy. Happy new year!

Karina said...

Hola, Susan!

Thank you so much! I send you a warm, big hug for your wonderful vegan recipes, and wishes for a healthy, safe and beautiful New Year for you and your family!


Fran said...

These sound so delicious. Hope to try these soon. Made yeast cornbread yesterday.

sher said...

How perfect to wake up to the sound of the coyotes and those muffins! Have a great new year.

Anonymous said...

I made these for breakfast this morning. I added chocolate chips to half of the batch and my girls loved them! Thanks for another great recipe. We appreciate your sharing!


Anonymous said...

I just tried the pumpkin corn muffins (literally-they're still cooling on my counter) and oh my-they are fab!! I made them to go with a chipotle pumpkin black bean soup (which used up all the left over pumpkin-yay!) and I am one full and happy girl right now. Happy enough to go tackle that canvas that's been mocking me all day-I'll show it who's boss!
Thanks for the recipe and hope your oh-seven is as great as your cooking!

noemi said...

Wow! Congratulations, what a great blog! Lots of yummies for my allergic daughter and me... Happy New Year & Cheers

noemi said...

Wow, what a great blog! Congratulations! Lots of yummies for my allergic daughter and me... Gonna try these muffins with egg yolks and linseed jelly instead of whole eggs. I hope it will be OK. Cheers

Karina said...

Thanks, Fran! Thanks, Sher! Have a healthy, happy 2007, too!

Janine! Ah, chocolate chips + muffins = my favorite combo. I bet they were yummy. Glad your girls liked them!

Hey Art Chick! Excellent! What a terrific combo. Glad to hear you felt inspired to attack that blank canvas. The first stroke is the hardest, isn't it? ;-)

Noemi! Thanks and be well!

Have a healthy fabulous New Year, all!

SusanV said...

Congratulations! You're up for a Food Blog award!

everyone vote!

aTxVegn said...

Those muffins look fabulous! I used to hate all things corn but have grown to love cornbread.

Happy New Year, Karina!

Garrett said...

Ooh, girl, I am so gonna try this one!

Anonymous said...

I have only been doing the GFCF Diet for about a month and I ran across these muffins. I tried them and was pleasantly surprised to see the nice rice and taste the nice sweet taste. These have turned out the best of all my attempts at baking with GFCF ingredients...I'm still trying to get the hang of it. My husband even liked them, especially with a little butter and jelly. I will continue to look at the rest of your recipes. Thanks again for this great recipe!

Karina said...

Hey Texan Vegan! Happy and Healthy New year to you, too!

Garrett! Happy New Year, Handsome.

Anon - Glad you found my recipe book blog. A happy and healthy 2007 to you and your family!

Kleja said...

Karina, I wanted you to know that I have made these muffins more than 6 times since this post. I even made them for a dinner party and a brunch and they were gobbled up very quickly. So delicious and a new craving for me. Thank you! and thanks for the blog visit.

MB said...

I made these for my daughter to have for breakfast this week, and they are very good- great flavor and not too sweet. It is recipes like this that make it easier for me to stick with my GF diet. Someone at work today (who knows I love to cook) asked me if it has been torture going GF, and because of these great recipes, I was honestly able to answer him, "Not yet." Thanks so much for the great recipes!

Karina Allrich said...

Hi Kleja! I am so happy to hear this. Yay. You're a peach for stopping by and letting me know. It made my day! :)

Hey MB - Oh, that is too cool. Thank you. So much!

I think this recipe would be great with additions, too, like dried cranberries.

Thanks again, MB, for stopping by and offering feedback.



Faye said...

These look scrumptious. I happen to have Pamela's mix at home so I just need to stop and get the pumpkin. T
Thanks for your wonderful recipes!
Faye (

Karina said...

Hi Faye!

Nice to see you- and thank you. Glad you liked this recipe. I am making these next week- without eggs- hope they translate to vegan.

Best :)


Anonymous said...

Did they work out vegan? I was just wondering if you ever ended up trying it? Your blog is amazing by the way... I just happened upon it but I cannot wait to try all your delicious recipes!

Karina said...

Yes, Anon, these can be made with egg replacer. I use Ener-G Egg Replacer. I would use a little less pumpkin puree- more like 2/3 cup- as they turned out slightly more dense than their egg-elevated cousins. ;)


PS: Welcome, btw!

Manda said...

Hi Karina!

I've been attracted to your blog like a bee to the blossom ready to milk it for it's delicious nectar.

I've been recently diagnosed with celiac's disease and it's been a bit of an effort with many things. This was my first gluten-free baking recipe and it turned out rather decent.

My only issue was that it hadn't rose as much as I anticipated. Is that a common result with GF baking? Your muffins, on the other hand, look much more 'fluffy' than mine. Perhaps it was my substitutions: quinoa flakes for the cornmeal, tapioca starch and rice flour for the flour bit with the added baking soda and whatnot. Everything else was exact.

Could the Quinoa hinder the rise? Maybe I should have added a teaspoon of xanthan gum? I look forward to your reply.

Karina said...

Hi Manda!

Welcome- and aw... thanks for your sweet words. ;)

Yes- the quinoa could be the culprit- aka a denser product.

Xanthan gum won't help the density. A slight variation on the flours might. Less quinoa, more starch will make the batter lighter.

It takes some experimenting with your chosen flours to get the texture and rise you prefer. Heavier flours (like quinoa) should be used in smaller amounts (unless you don't mind a dense product).

I find a little extra liquid helps too, sometimes. And if you can do eggs- an extra egg white (with heavier flours) might help.


Carol said...

Well, I know I am more than a year behind everyone else, but these muffins are really good! I moved the recipe from the "Must Try" file to a more permanent resting place. Thanks for the delicious addition to my life.

Karina said...

Carol- Actually, this recipe still gets a lot of thank you! I'm glad you enjoyed these. Which reminds me. I need to make some!



Alecia said...

Thanks Karina for the great recipe! I am behind in making this recipe as well, just stumbled upon your blog a few months ago. I made these muffins with fava/garbanzo flour since I was out of the all purpose and I added the baking powder, etc. I also used the large cut cornmeal. My family (and not all are gf) loved them! My gf husband thinks they taste like cupcakes, but I fear that may be from lack of Your blog is the best, I've added it as one of my faves on my blog. :-)

Karina Allrich said...

This recipe was originally posted in 2006 and some of the above comments may reflect that fact. Thank you.


Penelopez said...

HOLY COW- is it a cookbook? I've been waiting for you to do a cookbook. YES!!! Pleeze? ;p

Cherylharris said...

does that mean you'll be gifting us with a cook book? that would be amazing! hopefully you'll share your surprise with us soon.

Christine said...

I was so excited when I saw this post b/c I love corn and pumpkin (so fall!) and have both at my house and was just contemplating this morning if I could somehow combine these two delights together--solution: pumpkin corn muffins. I am eating sugar-free as well however, and was wondering what I could replace the brown sugar with? Any suggestions? Thanks!

hummerannie said...

Love your pumpkin corn muffins. Frankly, I love anything pumpkin!
My husband loves the gluten free recipes. He has allergies bad so I tried him on gluten free and it worked! Yeehaw!
Our whote family eats organic and your recipes are perfect for us. Thanks a lot.

Amelia said...

Mmmm...pumpkin and corn...They look wonderful. Must make some now!

Monique Attinger said...

This looks like a FABULOUS recipe! I just happen to know of a great organic pumpkin puree that comes canned, and would be so easy to use in a nice recipe like this...

As a writer on all things allergic (and with a family that includes two who must be gluten free) I'm also familiar with the Pamela's gluten free brand... With that in mind, could any gluten-free pancake and baking mix do? We also try to avoid dairy and I think that Pamela's has dairy in it... and I know others who also have to avoid dairy and would die for a lovely muffin like this...

Thanks for this site! It's a great resource for those with allergies.

Marla said...

Good morning from No Cal. When you say revised, what is different from the 'old' recipe. I think what I see is less brown sugar? Maybe? Just the same, I always loved these with the Mexican Pumpkin soup and your right, they really do re-heat perfectly. Have a great day....

~M said...

These look fabulous! I'll have to make do with my crockpot applesauce until I can make these...I am so busy now with my wedding in 11 days!

By the way, I usually successfully substitute almond meal for cornmeal...think it would work here too?

Deb said...

Mmmm, this recipe is definitely a keeper. I made a batch this morning to serve as a mid-morning snack; they were gobbled down very quickly. I'm going to make more to go with black bean soup that is simmering on the stove right now. It might be 85 degrees here in Texas, but I'm going to pretend it's actually fall like the calendar says.

Lydia (The Perfect Pantry) said...

Wonderful looking muffins -- and a real New England combination of flavors. These will be a hit with friends who are coming for afternoon tea (another quaint New England tradition!).

Tartelette said...

Can't wait to hear about your new project! I am in a pumpkin mood too although there is nothing here down South that suggest Fall right now. Thanks for boosting the spirit with these wonderful muffins!

glutenfreeforgood said...

Yum, I like the idea of pumpkin millet muffins! Sounds delightful and so many people have issues with corn, it's nice that you offered alternative suggestions.
Thanks! Perfect fall fare.

Dianne said...

These look amazing! Alexis picked out a sugar pumpkin yesterday and wants to make some pumpkin bars. I think there is enough to try this too! I just love this time of year and am a fan of anything pumpkin. Last year I even made some pumpkin ice cream!

Tamara said...

I just made these and they are FAB! I swapped out half of the oil for 1/4 cup of (organic unsweetened) applesauce and the texture was still as good as non-GF. And I garnished with pepitas just for fun. This was one of my first forays into GF baking since my diagnosis a year ago...Thanks for giving me muffins back!! I love your blog.

Heidi in TX said...

Katrina, I have followed your blog for a year now and have so many very good recipes from you that are now family favorites. This muffin did not disappoint, and in three days I have made a single batch, and now a double batch mostly to freeze. My family gobbled up the first batch so quickly! You are amazing and such an interesting soul. I appreciate what you do, and have recommended your blog to others. My son has celiac and your blog has been a wonderful resource to us. God bless, Heidi in TX ps we were up your way in Santa Fe this summer, and I thought of you!

Anonymous said...

I made these for a friend this past weekend, they were better than any traditional corn muffin recipe I've ever made! Thank you so much for sharing!

Stacey said...

Oh wow! These are terrific!

I made mine with coconut oil because somehow, I spilled all of my olive oil everywhere before it made it to the bowl. :( I also added some pecan pumpkin butter and made some in a mini-muffin pan. I'm on number 4 and they just came out of the oven 10 minutes ago. Eeek!

Renee said...

Another fabulous recipe! I made these along with your Santa Fe Pumpkin Chowder. Heavenly. I definitely will be making again.

I used Trader Joe's Pancake and Baking Mix instead of Pamela's and they came out just fine.

I might try next time subbing some of that olive oil out for some applesauce to lower the fat content a bit - that's a lot of oil!

Dee/reddirtramblings said...

Karina, we love these muffins. Tonight I'm serving them with bean soup, and I added dried cranberries for something cute. Thanks so much. I'm serving them to my gluten loving mother. Won't she be surprised?~~Dee

Jocelyn said...

These muffins were amazing!!! I used blue cornmeal, which gave them a greenish tint, but they were a hit at my weekly potluck. Thank you so much for all of your delicious recipes.

patricia from ny said...

I Loved these! thank you..thank you
Patricia from NY

Anonymous said...

Has anyone tried this in a skillet or bread pan? I don't have much luck with muffins, because my pans are cheap and I have no liners. Someday I'll remedy this, but in the meantime, I might go for skillet bread and see how it works.

Karina, I love your recipes. Thanks for the artful presentation and lovely prose.


James said...

Hi Karina!

I know this is an older recipe, but I had to comment anyway. I just made these to accompany some roasted vegetable stew and they were absolutely fantastic. I loved the pumpkin/cornmeal combo and I'll definitely keep jazzing up my cornbread like this.

Have a great holiday season!


Cara said...

To add to the billions of other compliments, these muffins came out so, so delicious. Just the right amount of sweetness, flavor, and moisture. I didn't have g-f baking mix, so I used 1/2 c. of Bob's all-purpose flour, 1/4 c. millet flour, and 1/4 c. sorghum flour (thanks largely to your recipes, I actually know what those are and have them on hand!), plus a scant tsp of xanthan gum. These are perfect with some g-f cream cheese, or just plain. They'll be great to make for a brunch!

asia b said...

I know it's not the season for pumpkin, but being a big fan of anything pumpkin I decided to make these today! They're delicious. Thank you for a great recipe-- I had a terrible GF failure last week and it was nice to make something that turned out delicious and picture-perfect!

Marksy said...

I was worried about the whole baking thing as a newly initiated member of the gf/df club... These muffins made me so happy I cried. (really, ask the hubby!) You wouldn't believe they were anything but "normal" ingredients... this from someone who is anything but normal!


Anonymous said...

These are amazing- okay I was actually out of cornmeal and substituted with almond meal, but LOVED them!

Theresa said...

I cut the oil down to 1/3 c and they still turned out awesome! I can't keep the kids out of them! Thanks for a great recipe!

Dame Durden said...

These are insanely delicious, and I make them as written, except since I don't usually have light OO on hand, I use coconut oil. However, I'm wondering if anyone else has had problems with the batter being very dry? I usually add in at least a half cup of almond milk to make it workable. Is it just me?
Thanks Katrina. These are now my breakfast staple.

glutenfreespinner said...

Here's to another wonderful review, Karina...and I posted about them today. Thank you for your delicious talent!


Rachel C. in NC said...

W-O-W! These are better than most gluten muffins I've made in the past (and believe it or not I was a pretty good gluten baker)! They are tender and moist with a delicate crumb. I added dried cranberries to one muffin and frozen wild blueberries to a few. But the plain ones with a hint of cinnamon were our favorite :) THANK YOU!

Anonymous said...

This is by far the best Gluten Free website ever. The pictures are absolutely beautiful, and recipes are creative yet simple - and every single one I have tried has been amazing. Just made these Pumpkin Corn muffins.... and I can't wait to bring some to my mommy tomorrow!! SO YUMMY! Thank you for your site. You rock.

Christine said...

I originally bookmarked this recipe almost a year ago, but hadn't made it until tonight. I had a few substitutions that I thought I would share, in case anyone else is also out of pumpkin and doesn't use mixes. I used sweet potato puree for the pumpkin, and then 1/3 c tapioca starch, 1/3 c brown rice flour, 1/6 c almond flour and 1/6 c quinoa flour instead of the mix with the extra baking powder and soda as recommended. I was out of eggs but had a carton of egg whites, so I used those instead. These turned out beautifully and went so well with the Santa Fe Chicken Chili which is one of my favourite recipes! Thanks Karina!

Joli Hart said...

I love your site and you have some great sounding recipies. This was the first of yours i tried and Wow, they are so delicious! :) I was scared of the gluten free babking but i didn't know what to do without some bready stuff in the morning (that does taste like cardboard, lol) Thanks again and i'm now an addict to your site

Kimi said...

I just made these, and they are wonderful. I used Gluten free Bisquick (becuase it was what I had on hand) and instead of cornmeal I used corn flour. I'll be making these over and over.

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