Gluten free, dairy free
1 C Gluten-Free all-purpose flour (Bobs Red Mill)
1 C ground cornmeal
1/2 C honey
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
1 can or 15 oz pureed pumpkin
4 T unsalted butter melted
½ C milk (can be non-dairy, I like coconut milk)
¾ C coarsely chopped pumpkin seeds
- Heat oven to 350O.
- Combine flour, cornmeal, baking powder, cinnamon, baking soda and salt in a large bowl, set aside.
- Whisk together eggs, pumpkin, honey, butter and milk in a smaller bowl.
- Add wet ingredients to dry ingredients until combined. Add pumpkin seeds.
- Bake 40-55 minutes.