Today I’m sharing my new gluten-free Pumpkin Corn Muffins recipe, but first I need to talk about stuffing.
Yes, the Surprise Stuffing shared here at gfe—the one that is made from tortilla chips and is naturally gluten free—made the Top 10 Most Creative Stuffing Recipes in a listing, with slideshow, at Huffington Post! I’m unabashedly and absolutely thrilled!
If you are still looking for a terrific stuffing recipe for Thanksgiving, this is the one. Using bagged tortilla chips and chicken broth (make sure both are gluten free!), onions, celery, and seasonings of choice … what could be easier?) Let Huffington Post and Endless Simmer (who first shared the roundup here on their fun foodie site, which is unfortunately no longer operational) know that we are so pleased that they included a gluten-free recipe in their featured stuffing recipes! I want to extend my very humble thanks to both Huffington Post and the folks at Endless Simmer for adding a recipe from the gfe site to their Thanksgiving roundup—woohoo! Okay, I know that I am supposed to be more restrained and dignified, but I’m extremely excited … can you tell? Gosh, it’s hard to type and do the happy dance at the same time! Oh, and here’s the direct gfe link to the Tortilla Chip Stuffing recipe.
The rest of this post is another entry into the Pumpkin Pie Plus … series (and a little bit more). What? You thought that series was finished? Honestly, with my love of pumpkin, I don’t think that series will ever completely wrap up. I baked two more “sugar pumpkins”—aka pie pumpkins—this past weekend.
Truthfully, like you, I thought the series was over for a while, but then I saw Alisa’s (Go Dairy Free) Pamela’s Sweet Pumpkin Cornbread Muffins. Beautiful golden muffins. I could just imagine how that combination of pumpkin and corn would taste; honestly, it seemed like such an obvious pairing, but yet so brilliant.
I was so inspired by Alisa’s recipe, which used Pamela’s Baking Mix, that I had to create my own gluten-free Pumpkin Corn Muffins using gluten-free flour mix, specifically, my Two-Ingredient Gluten-Free Flour Mix.
For her second photo in her post, Alisa showed a “cross-section” view of her muffin. Positively scrumptious. Dense, rich, flavorful goodness was her description. I was a goner. I mean really. The only thing that would be better than either pumpkin muffins or corn muffins would have to be these Pumpkin Corn Muffins.
You need this recipe for Thanksgiving. I know it’s a little late, but these muffins are terrific as either another bread option for the Thanksgiving meal or as part of your breakfast the following morning. I can visualize you the day after the big meal event, sitting in your favorite chair (perhaps with your feet up), reading the morning paper, and basking in the satisfaction of yet another successful Thanksgiving meal. A warm Pumpkin Corn Muffin and the hot beverage of your choice would complete that picture. Mine would be tea … probably a cup of Constant Comment, but I digress.
Before I share the recipe for these Pumpkin Corn Muffins, I must tell you that I’ve made three versions of these muffins since Friday. Repeated testing in general, and particularly in such a short period of time, is unusual for me. But I was determined to get these muffins right and share the recipe before Thanksgiving.
The first attempt produced fairly heavy, sort of day-glow orange muffins. They got eaten, but they weren’t my—or my taste testers’—favorite. The next version was a gluten-free, dairy-free, and refined sugar-free version that I loved. We had some with our chili last evening, but Mr. GFE was not as impressed and said they were a bit dry. Still, I may return to that version in the future, and tweak it to both our tastes. I really liked the fact that I didn’t even add honey to the mix; there was no sweetener other than the natural sweetness added by the pumpkin and some almond flour.
The third batch was the favorite of all. It’s a dense, slightly middle-of-the-road pumpkiny version, and one that I’d happily and unworriedly (is that a word?) share with company, or friends like you.
Gluten-Free Pumpkin Corn Muffins Recipe
If you think that Pumpkin Corn Muffins are a "best of both worlds" kind of recipe, you're absolutely right! Use whatever vegetable oil that you'd like. I prefer the taste and nutritional value of extra virgin olive oil. The pumpkin factor ensures that these muffins are not crumbly. (My other corn muffins---these Honey-Sweetened Corn Muffins---can sometimes be a bit crumbly.) These can be made without xanthan gum, but, per usual, xanthan gum does help the ingredients bind a tad better. These muffins are not large and they will sort of settle after the first day and be even more compact. I plan to make them as mini-muffins next time.
Pumpkin Corn Muffins
If you think that Pumpkin Corn Muffins are a "best of both worlds" kind of recipe, you're absolutely right!
Use whatever vegetable oil that you'd like. I prefer the taste and nutritional value of extra virgin olive oil. The pumpkin factor ensures that these muffins are not crumbly. (My other corn muffins---these Honey-Sweetened Corn Muffins---can sometimes be a bit crumbly.) These can be made without xanthan gum, but, per usual, xanthan gum does help the ingredients bind a tad better. These muffins are not large and they will sort of settle after the first day and be even more compact. I plan to make them as mini-muffins next time.
“Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow.”
from American writer, Edward Sandford Martin (1856-1939)
I try to honor that sentiment daily as I have so much for which to be grateful. I am blessed with a loving family and sensational friends, but I am also grateful for each and every one of you. Many of you I actually know well enough to consider part of my sensational friends group. Not a day goes by that I am not thankful for my gfe readers. You leave me thoughtful comments here at gfe, you send me emails with your personal stories that move and inspire me, you take the time to comment when I’m sharing our meals or getting on my soapbox over at my gfe Facebook page, you tweet with me late into the evening, and you even “follow me everywhere” by leaving lovely comments on guests posts and attending support group meetings and community events. I appreciate all of those more than I can ever fully express—thank you so much! Have a wonderful Thanksgiving all!
Originally published November 24, 2010; updated October 1, 2020.
Wow, Shirley, congrats on Huffington Post! 😀 That is definitely something to be excited about. I am so pleased for you.
Hey Zoe–Thanks so very much! I’m lucky to have you “in my corner,” dear. 🙂
That’s so wonderful, Shirley! Congratulations! I had to share it on Facebook. 😀
Debi–You are one of the most dedicated gfe supporters–thank you for that! 🙂 It’s fun to see the news shared on FB, Twitter, etc. … a great thing for gluten-free awareness. Maybe folks will see that gluten free doesn’t mean “difficult,” just different. 😉
Valerie @ City|Life|Eats says
Many congratulations – how very exciting 🙂 I will comment there when I am off tomorrow 🙂 ANd also respond to your lovely email 🙂
Hi Valerie!–Many, many thanks! It’s wonderful to have your support and enthusiasm! 🙂
Have a wonderful Thanksgiving! Hugs,
Sharon M. says
Shirley, you have done it again!! An amazing gfe recipe where I have all the ingredients on hand. I love it! Congratulations on being recognized by the Post. This recipe is certainly deserving. I was looking for one more gfe-type recipe to prepare for Thanksgiving and this will be it! Thank-you, thank-you! Have a wonderful Thanksgiving.
Hi Sharon–You always pop up here at gfe when I least expect it! 🙂 Thanks for your always wonderful words. Hope you enjoy this unique, but simple and tasty stuffing. 😉
Have a lovely Thanksgiving, my friend! Hope to see you and your girls at upcoming meetings … have missed you all!
Ali @ The Whole Life Nutrition Kitchen says
Congrats again Shirley! Have a wonderful Thanksgiving!
oxox -Ali 🙂
Hi Ali–Thanks, dear! I appreciate all your support … you’ve always been there for me. 🙂
Hope you and your beautiful family have a fabulous Thanksgiving with the lovely homegrown Brussels sprouts, delicious gravy, and more. 😉
I’m a Constant Comment girl too 🙂 So I’ll have one of those with a muffin or two please! Congratulations. I am so excited for you! I am about to head over and leave a comment. xo
Hi Maggie–One day we’ll get to share a cup of Constant Comment and a nice gf muffin together … I’m betting on it! 😉 Thank you very, very much for your support and enthusiasm on the HuffPo (gotta speak the lingo, you know? LOL) piece. 🙂
Alisa Cooks says
Those pumpkin muffins came out perfect! So happy I could inspire 🙂
Congrats on the article mention!!
Hi Alisa–No idea if the muffins taste like yours, but they do resemble each other and mine are tasty. 😉 I might keep playing with the recipe though … just going for super light perfection. 🙂
Thanks for the congrats … I’m very happy about the mention!
you have every right to be excited about huffington post! Love these Thanksgiving recipes and hope you and your family have a great Thanksgiving!
Hi Peggy–It looks like you are new here at gfe–welcome! 🙂 Thanks for the very nice words … hope you have a wonderful Thanksgiving, too. BTW, I saw that pizza on your site—scrumptious!
The Celiac Husband says
Good morning Shirley,
I got up extra early to read some of your past posts.
I did see your recipe on HuffPo, which is FANTASTIC!
Happy Thanksgiving to you down there in teh US
Hey there, H.Peter!–Reading your comment yesterday sure did brighten my day–thank you on all counts!! Yes, having a recipe from the gfe site on HuffPo is exciting stuff! 🙂
We had a good Thanksgiving and now we’re headed off on another mini-vacation—woohoo! 😉 I have much to be grateful for, that’s for sure, and you’re one of them. Made carrot-pineapple muffins last night to take on our road trip. They’re not GF Patisserie’s Carrot Cake I’m sure, but they’re good.
Kay Guest says
Hey Shirley! XXXXXXX That’s me turning cartwheels for you on being mentioned on The Huffington Post! “It is gluten free but enticing to all”, isn’t that you keep trying to tell everybody? Fantastic! I couldn’t be happier for you. Keep up the great work! 🙂 Kay
Hi gfe cheerleader Kay! Thank you so much, dear. 🙂 Yes, that’s definitely my message. Maybe with Huffington Post’s help, we’ll get the word out. Oh, and I might be prejudiced (LOL), but I do think it was one of the best recipes listed. 😉
Thanks again! Hope you had a wonderful Thanksgiving!
Kudos for the HuffPo mention. I was thinking of you not so very long ago when Rick and I went on our search for local honey. I’m committed to a Locavore Philosophy, and you’d be surprised how hard it is to find good honey around here. We did, though, and it was definitely worth it. Such a difference!
Hi Nance–So good to see you! Hope you had a wonderful Thanksgiving. 🙂 I’m not totally surprised that good honey is hard to find. While we got 4 gallons from our one hive at our house last year, MIL only got about 2 gallons from several hives on her farm. Love your locavore philosophy and that you finally found the good honey! If everyone who is currently eating the “honey” in the grocery stores would give local, raw honey a try, they could never go back to the store-bought stuff. 😉
Thanks so much for the kudos, Nance! It was quite a surprise.
Liza Vladyka says
Hi , I am new to your blog gluten free taste of home sent me I get your news letter now glad to be here
Hi Liza–Somehow your comment slipped by me … welcome to gfe! 🙂 Glad you are enjoying your subscription to gfe, and appreciate the referral from my friend, Cinde! 😉
Just finished up a pumpkin cupcake blog post (haven’t published it yet) and I stop by GFE and find we’re on the same wavelength! I even did the muffin/cupcake language tango as it’s easier to justify eating muffins than it is cupcakes. But yours definitely qualify for muffin status with the cornmeal and seriously local honey. Can’t get more local than your own bees. I used turbinado sugar and pumpkin pie mix, so my version is cupcakey, no matter how I try to shift my language. =)
Hope you had a glorious vacation. Happy, happy holidays and congrats on the Huffington Post piece. Couldn’t have happened to a more deserving blogger!
Hey Melissa–As you can see, I’m behind on my comments … please forgive me. Pumpkin muffins or cupcakes … either sounds divine to me. I could go for one right now as I’m enjoying another cup of Constant Comment tea. 😉 I love the ingredients you’ve included in your cupcakes and will definitely check out your post, but yeah, we’re a bit partial to our bees’ honey here. Took some to each of our friends that we visited. 🙂 Lovely, relaxing visit that went from mountains to Piedmont to coastal NC–all with their own niceties, not the least of which was our friends! 😉
Thanks so much for the ultra kind words on the HuffPo piece! You’re the sweetest! I appreciate your constant support more than you can know. 🙂 And, happy holidays to you, too, dear!! Can you believe they are here? I need a symbol for holly leaves and berries because I can’t doodle them when typing. 😉
This is one big WOW. It is wonderful that your cooking talent is recognized. You are one special lady, reaching out, to the rest of us, with so much information.
You are helping to keep the GF cemented together to be a positive force.
Hi Chaya–Thanks so much for stopping by and offering such supportive and complimentary words! As I’ve said before, I think all of us, you, me, blogger x, blogger y, etc. do our part to spread the word, but again, I appreciate your words. I will keep working to make them true! 🙂
Bigelow Tea says
Your visual of the day after Thanksgiving with a delicious muffin and a hot cup of Constant Comment tea left us smiling! Hope you had a wonderful holiday! And thanks for mentioning the very first Bigelow Tea!
-Deb for Bigelow Tea
Hi Deb–Glad all of you at Bigelow enjoyed my scenario. 🙂 Love Bigelow teas! Had Constant Comment this evening, in fact, but I had no idea it was Bigelow’s very first tea. Talk about a great start to a business! Yes, we had a wonderful holiday with a little vacation thrown in, too. Hope you did, too!
All the best,
[email protected] says
I meant to tell you that I made this recipe as cornbread for stuffing on Turkey Day and it was fabulous! I also wanted to give you a BIG shout out for making it to HuffPost…huge kudos!!
Hope your holiday was lovely. XO
Hi Karen–You’re such a dear to come back and share this rave report on the tortilla chip stuffing, as well as offer such nice words on the HuffPost mention! It makes my day in a big, big way—thank you! 🙂
Our holiday was great. The day after Thanksgiving we took off for five days to visit dear friends all over NC. We had such a wonderful time with them all and visiting different parts of the state. Hope your Thanksgiving was lovely as well, Karen!
Shirley — awesome (belated) news about the stuffing! That’s so cool! Though I was disappointed to get an error: page not found when I went to click on the stuffing link : (
Oh, and your muffins look absolutely delish, of course!
Hey Beth–Thanks so much! I am still tickled about the HuffPo and Endless Simmer mentions. 😉 Don’t know what happened to the link, but it’s fixed on my end now, so give it a try again. Please let me know if you have any further issues.
Muffins rule, don’t they? Thanks.
ok…so i did the corn pumpkin muffins….i used millet instead of almond flour,less water that you mentioned…,and in my flour mix i mixed 2parts rice flour with 1 part corn starch.now….i wonder…is that the reason why my muffins didnt rise?or they shouldnt rise??i mean you use 3:2 in flour mix i use 2:1…hmm…maybe more baking powder?and also cornmeal is the corn flour or the coarser type?i think despite th efact they didnt rise..they have good taste!!!! of course i will eat them!!!thanks!
Hey demi–Honestly, when you change so many things (less water so less volume of ingredients, a grain-flour vs a nut flour, different proportions in flour mix, etc.), it’s hard to guess which ones caused your issue. Cornmeal is used here, the coarser version of corn. Corn flour is very fine. All said, I’m glad you still enjoyed them. 🙂
hehe yeah i know…i didnt follow th erecipe exactly…and i did use corn flour not corn meal..darn it!!!!!will go and change it in my notes..still they turned out to be good!hahahaha!not too sweet,not too bread like!just that didnt rise!but its ok…thanks!!!
demi–I’m glad you liked them no matter what! 😉 I do want to point out that you can tell by the photos that these don’t rise a huge amount even when the ingredients in the recipe are used.
These are AWESOME. Made them yesterday for T-day dinner. Added cranberries, used whole milk instead of water and coconut oil instead of olive oil. And no x-gum.
They came out moist, flavorful and not like a brick that so many GF recipes with corn can be.
I rarely comment on recipes but this was such a hit I wanted to say thank you!!
Happy holidays and bright moments.
Hi RockyMtnMama–Welcome to gfe! And what a wonderful review comment to receive! You are welcome for the recipe and, again, I appreciate the review. I’m always happy to hear that a recipe works so well with simple changes, especially when one works without xanthan gum. Last, thanks so much for the holiday wishes, especially the “bright moments.” Wishing you the same, of course. 🙂