Pumpkin Cornbread

Pumpkin Cornbread

When savory cornbread meets sweet pumpkin, you’ve got a holiday treat that can’t be beat! This pumpkin cornbread has just a hint of creamy sweetness, but the pumpkin purée also helps to keep the texture nice and moist. A crave-able Thanksgiving side dish—that’s totally gluten-free!


Dry Ingredients
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup cornmeal
  • 1/4 tsp nutmeg
  • 1 cup oat flour
  • 1/2 tsp pumpkin pie spice
  • 1 tsp salt
  • Wet Ingredients
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/2 cup milk of choice
  • 1 Tbsp molasses
  • 1 cup pumpkin puree
  • Procedure

  • Preheat oven to 400°F (200°C).
  • In a bowl, combine oat flour, corn meal, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Whisk to combine.
  • To a separate bowl, add pumpkin purée, eggs, milk, coconut sugar, and molasses and mix well. Add the dry ingredients into the wet and beat well with a hand mixer.
  • Spray down an 8×8-inch glass baking dish with cooking spray. Pour batter into dish and smooth out the top.
  • Bake about 30 minutes, until a toothpick comes out clean.
  • Serve warm and enjoy!
  • 34g carbs | 4g fiber
  • *Nutrition provided for pumpkin cornbread cut into 9 pieces.
  • Nutritional Info

    Serving: 1 piece
    9 servings
    Calories: 177

    • 34g Carbs

    • 3g Fat

    • 5g Protein

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