Gluten Free Dairy Free Pumpkin Cornbread Muffins

Gluten Free Dairy Free Pumpkin Cornbread Muffins

Makes 12 muffins

2 cups Gluten Free Bob’s Cornbread Mix (any packaged cornbread mix will work here)

½ tsp. baking soda and baking powder

¼ tsp. salt

1 tsp. cinnamon

¼ tsp. ginger

¼ tsp. allspice

¼ tsp. nutmeg

¼ tsp. xanthan gum

½ cup packed brown sugar

1/3 cup coconut oil

½ cup plain pumpkin puree*

1 tsp vanilla

1 large egg

1 cup buttermilk (for dairy free, substitute unsweetened almond milk)

2/3 cup softened dried cranberries or any dried fruit of your choice.

Preheat oven to 375°.  Spray muffin tin with cooking spray or use paper liners.

If your dried cranberries are a bit hard, soften in a cup of warm water while you make your batter.  Drain and pat with a paper towel before adding to your mix.

Combine all dry ingredients in a large bowl and stir to combine.  Add your fruit as a light coating of flour helps the fruit distribute better within the batter.  In a smaller bowl beat egg with a whisk, add sugar, oil, pumpkin, vanilla, and buttermilk and whisk well.  Make a well in the dry ingredients and add the wet all at once.  Stir just until combined, do not over mix.  Fill muffin tins full.  Bake in preheated oven for 17-20 minutes or until pick inserted comes out clean.  Allow to cool a few minutes and then remove to a wire rack to cool completely.  To store leftovers, wrap individually in plastic wrap and freeze.  Use up promptly.

*Store unused canned pumpkin premeasured in little containers in your freezer ready to thaw for another recipe or another batch of muffins.

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