Gluten-Free Jalapeño Cornbread Muffins

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.