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The Best Pumpkin Cornbread Recipe

Pumpkin cornbread is baked with pumpkin puree and warm spices to give it that perfect fall flavor! It's a delicious side dish for soups, stews, and chilis, and it's a must for your holiday menu. Even people who don't like cornbread will love this one! (Gluten-Free with Vegan Option)
5 from 2 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 9 pieces
Calories: 284kcal

Ingredients

  • 1 ½ cup Yellow cornmeal
  • 1 cup Gluten-free all-purpose flour (that contains xanthan gum) or regular all purpose flour
  • 1 can Pumpkin puree
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • ¾ tsp Salt
  • 1 cup Non dairy milk of choice (or regular milk)
  • ½ cup Butter melted
  • 2 Eggs lightly beaten
  • ½ cup Brown sugar or coconut sugar
  • cup Maple syrup
  • 2 tsp Vanilla
  • 2 tsp Pumpkin pie spice

Instructions

  • Preheat the oven to 375°F. Grease a 10-inch cast iron skillet with butter and set it in the oven on the lower middle rack.
  • In a large bowl, whisk together the dry ingredients.
  • In a separate bowl, combine pumpkin puree, eggs, milk, maple syrup, and vanilla. Whisk to combine well. The mixture should be smooth and thick.
  • Using a rubber spatula, combine the dry ingredients with the wet ingredients. gently fold the pumpkin mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
  • Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges.
  • Bake for 25-30 minutes or until the top is puffy and golden brown. There should be cracks visible around the edges of the cornbread.
  • Let the cornbread cool for 5-10 minutes in the cast iron. Then, slice and serve with butter. Enjoy!

Notes

Storage and Leftovers

After the cornbread has cooled completely, store it in an airtight container. It can be left at room temperature for a day or two but for a longer shelf life, place it in the refrigerator and consume it within a week.
Pro Tip: Crumble your leftover pumpkin cornbread and add it to a stuffing!
 
GLUTEN-FREE BAKING: The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
 
I’ve made this recipe with Bob’s Red Mills 1:1 Gluten-free flour and King Arthur, Gluten-Free Measure for Measure Flour. Both Options work great. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)
 
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Nutrition

Serving: 1slice | Calories: 284kcal | Carbohydrates: 59g | Protein: 4.8g | Fat: 10g | Saturated Fat: 5.2g | Cholesterol: 59mg | Sodium: 377mg | Potassium: 339mg | Fiber: 3.7g | Sugar: 16.6g | Calcium: 101mg | Iron: 2mg