Mini Pumpkin Cornbread Muffins
Mini Pumpkin Cornbread Muffins is a hor d'oeuvre that serves 22. One serving contains 50 calories, 1g of protein, and 2g of fat. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have pumpkin puree, tapioca starch, cornmeal, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. This recipe is liked by 154 foodies and cooks. It is brought to you by Queen of Quinoa. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. Try Mini Cornbread Muffins, Sweet Potato Cornbread Mini Muffins, and Lemon-Poppyseed Cornbread Mini Muffins #BrunchWeek for similar recipes.
Servings: 22
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons almond milk
1½ teaspoons baking powder
¼ cup brown rice flour
2 tablespoons melted coconut oil
¼ cup coconut sugar
½ cup gluten-free cornmeal
1 large egg, beaten
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon guar gum
1½ teaspoons molasses
½ cup pumpkin puree
2 tablespoons toasted quinoa flour
¼ teaspoon salt
2 tablespoons tapioca starch
Equipment:
mini muffin tray
oven
mixing bowl
whisk
wooden spoon
muffin tray
spatula
wire rack
Cooking instruction summary:
Preheat the oven to 400 degrees F and grease a mini muffin tin with non-stick cooking spray.Whisk together wet ingredients in a large mixing bowl and set aside. In a separate bowl, beat wet ingredients until combined. Add wet ingredients to the dry ingredients and mix with a wooden spoon until a smooth batter is formed.Spoon the batter into the muffin tins, gently smoothing the tops with the back of a metal spoon (or plastic spatula).Bake for 14 – 16 minutes, until golden brown.Cool completely on a wire rack before serving.
Step by step:
1. Preheat the oven to 400 degrees F and grease a mini muffin tin with non-stick cooking spray.
2. Whisk together wet ingredients in a large mixing bowl and set aside. In a separate bowl, beat wet ingredients until combined.
3. Add wet ingredients to the dry ingredients and mix with a wooden spoon until a smooth batter is formed.Spoon the batter into the muffin tins, gently smoothing the tops with the back of a metal spoon (or plastic spatula).
4. Bake for 14 – 16 minutes, until golden brown.Cool completely on a wire rack before serving.
Nutrition Information:
covered percent of daily need
