Pumpkin Corn Muffins

3 large eggs

½ cup olive oil

3/4 cup canned pumpkin puree

(1 leftover cooked sweet potato works well too!)

¾ cup light brown sugar, packed

1 tsp. GFCF vanilla extract

1 tsp. cinnamon

1 tsp. Pumpkin Pie Spice

1 cup stone ground cornmeal (see note below)

1 cup Bob’s Red Mill All-Purpose GFCF Flour

½ tsp baking soda

1 tsp baking powder

Pinch of sea salt

Note: You can also substitute 1 box of The Gluten Free Pantry’s GFCF “Yankee Cornbread Mix” in place of the cornmeal, flour, baking soda, and baking powder.

Preheat oven to 300. Line a 12 cup muffin tin with paper cups.

Wisk eggs until frothy, add oil. Add pumpkin puree and whisk. Add brown sugar, vanilla extract, cinnamon, pumpkin pie spice and whisk to combine.

In a separate bowl, whisk together cornmeal, GFCF flour, baking powder, baking soda, and sea salt. Add dry ingredients to wet and stir by hand just enough to make a smooth batter. Do not over beat.

Divide batter among muffin cups. Bake for 20 minutes until muffins are firm to touch and toothpick comes out clean

Leave muffins in pan on a wire rack and let cool about 5-10 minutes before removing them from the pan. Place on wire rack to continue cooling.

Store leftovers in a zip-lock bag in the freezer.

Makes 12 muffins.

Adapted from Karina Alrich, aka “The Gluten Free Goddess” at www.glutenfreegoddess.blogspot.com