Ingredients

The following ingredients have 12 Servings
  • 3 Tbsp melted butter
  • 1/3 cup pumpkin puree or unsweetened applesauce
  • 1/4 cup honey
  • 1/4 cup raw or granulated sugar
  • 1 large egg
  • 1 cup low-fat buttermilk ((or sub almond milk + 1 Tbsp vinegar or lemon juice))
  • 1 cup cornmeal
  • 1 cup gluten-free flour blend
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 medium jalapeños ((divided))

Instruction

  • Preheat oven to 350 degrees F (176 C), and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter (as original recipe is written // adjust number of muffins if altering batch size).
  • Melt butter in a large mixing bowl.
  • Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
  • Next add salt, baking soda, 1/2 of the jalapeños (diced, seeds removed // 1 jalapeño as original recipe is written) and stir.
  • Add buttermilk or almond milk and stir again until combined.
  • Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
  • Pour evenly into 12 muffin tins (as original recipe is written) and top each with a slice of jalapeño (optional), seeds removed.
  • Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
  • I highly recommend serving these with just a touch of butter and honey.
  • Will keep in an airtight container for up to a couple of days. Store in the freezer to keep longer.