October really is pumpkin month, in my mind. Ok, I think November is too, but I really love pumpkin! Two months out of the year focused on this yummy gourd isn?t too much, when you think of how versatile it is in all kinds of recipes.
I use pumpkin purée for so many things ? adding not just flavor, but moisture, nutrients and wonderful properties that allow you to cut the fat and even egg in some recipes. In these gluten free pumpkin cornbread or muffins, the pumpkin purée not only adds flavor but takes the place of oils or fats, making this bread both delicious and guilt-free!
With my gfJules? flour, cornbread is so light and fluffy in its traditional form; adding the pumpkin, spices and flaxseed meal generates a warm orange color, subtle flavor and extra nutty fiber that make a recipe even better! This recipe would make great Thanksgiving stuffing too!
(P.S. ? you can use my gfJules? Gluten Free Cornbread Mix for all the dry ingredients here, then just add liquid ingredients and pumpkin pie spice! NOTE: if you choose to make this recipe from scratch, be sure to buy only certified gluten free cornmeal to be safe from cross-contamination!)
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