Easy Pumpkin Cornbread From Mix (Gluten, Dairy, & Oil Free)

Easy Pumpkin Cornbread From Mix is easy as it is wholesome; just put everything in a bowl, mix and bake.There's not much searching for the various ingredients or measuring involved. The pumpkin puree and the spices really take the muffins to another level of delectability. 

The pumkin puree, coconut, and the flax/chia seeds eliminate the need for oil or eggs. GF cornbread mix is one of the few ready to go products that I like to have on hand for times when you need an easy way to make something fabulous to go with a lovely cup of tea.

Although I am partial to crusty muffins, it is good baked as a loaf or in a 13" x 9" pan too. We love the added fragrance of the mild Sambar Powder spices in these hearty muffins.

12 Muffins/Servings

INGREDIENTS:

1 box (15 oz) Gluten Free cornbread Mix 

1 Tbsp Each - Flaxseed and Chia seeds, ground

3 Tbsp Water

1 cup Pure Pumpkin Puree, canned or homemade

1/3 cup dried finely grated unsweetened Coconut

1 cup Plant Milk

2-3 Tsp Sambar Powder (optional)

METHOD:

Mix flaxseed and chia with the water  in a large mixing bowl and allow to sit for about 5 minutes or so until a gel forms.

Pulverize the coconut using a blender or food processor if it is too chunky or coarsely shredded.

Add the rest of the ingredients, mix well and let rest for 10 minutes. 

Spoon into an oiled 12-cup muffin pan or a 13 x 9 inch pan.

Bake at 375 for 20-25 minutes on top rack or until done.

Cool for about 5-7 minutes and turn out on a wire rack to cool completely before storing in a container. 

Enjoy the muffins warm with your favorite beverage; we love these muffins with a cup of piping hot Masala Chai.

Enjoy!!