Step by step

Method

10 steps

1. 1

   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).

2. 2

   Melt butter in a large mixing bowl.

3. 3

   Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.

4. 4

   Next add salt, baking soda, 1/2 of the jalapeños (diced, seeds removed // 1 jalapeño as original recipe is written) and stir.

5. 5

   Add buttermilk or almond milk and stir again until combined.

6. 6

   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.

7. 7

   Pour evenly into 12 muffin tins (as original recipe is written) and top each with a slice of jalapeño (optional), seeds removed.

8. 8

   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.

9. 9

   I highly recommend serving these with just a touch of butter and honey.

10. 10

    Will keep in an airtight container for up to a couple of days. Store in the freezer to keep longer.