- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup stone-ground cornmeal
- 2 tablespoons Bob's Red Mill egg replacer plus 6 tablespoons water (or two eggs)
- 1 cup pumpkin puree (wanna make your own?)
- 1/4 cup maple syrup
- 1/4 cup canola oil
- 1 cup corn kernels (we used canned no-sodium)
Method . . .
- Preheat your oven to 400 degrees F. Lightly grease a 10-inch pie pan (or 9-inch square baking pan) and set aside.
- Whisk together the flour, baking powder, salt, and cornmeal in a large mixing bowl.
- In a smaller bowl, whisk together the pumpkin, oil, maple syrup and egg replacement (or eggs).
- Punch your fist (ok, just lightly!) into your dry ingredients and pour the wet ingredients into the impression you make.
- Mix together until JUST incorporated with a spatula. Then fold in the corn kernels.
- Pour batter into your prepared pan. Bake for 25 to 30 minutes. The bread will be lightly browned and slightly firm to the touch.
1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners’ sugar, for sprinkling
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
2. Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
3. To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
4. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
5. Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.
Yield: 12 muffins.
ENJOY YOUR FALL DAY HERE IN ATLANTA!!.....WHIP UP ONE OF THESE RECIPES FOR YOUR NEXT PARTY