Cornbread is a must with chili on a cool day but sometimes, we like to switch things up! The combination of pumpkin and provolone cheese in this corn muffin recipe is delicious! It brings a little extra flavor to change up a classic corn muffin recipe. Makes 12 muffins
If you are looking to make this dairy-free, I suggest using VioLife Provolone Cheese Slices or Daiya Provolone Slices. Just simply chop up the slices. Substitute your favorite dairy-free milk (unsweetened of course).
My go-to gluten-free flour blend is Bob’s Red Mill Gluten-Free 1:1 flour – the blue bag! King Arthur Gluten-Free blend also works well in this recipe.
To make this egg-free or vegan, simply use your favorite egg-replacer. Bob’s Red Mill Egg Replacer works great.
Pumpkin Provolone Corn Muffins
A simple, flavorful take on a classic corn muffin with pumpkin and provolone cheese!
In a medium bowl, combine flour, cornmeal, baking powder, paprika, salt and garlic powder.
Add in pumpkin, cheese, eggs, olive oil and milk until just combined.
Spoon into a greased or lined muffin pan. Bake at 350F for about 18-20 minutes or until lightly browned and cooked through.
Let cool about 5 minutes before serving. Top with butter if desired.