Pumpkin Cornbread

Pumpkin Cornbread – Healthy Side Dish for Thanksgiving!

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 from the pumpkin puree, which also helps to keep the texture nice and moist.

But, if you’re a cornbread purist, don’t worry. Even though I’ve lightened up this pumpkin cornbread recipe, it still has the savory comfort and fluffy texture of a classic cornbread!

A crave-able, healthy Thanksgiving side dish that everyone is sure to love. And, it’s totally gluten-free!

Upping the Flavor AND Nutrients

The base of this batter is still cornmeal, just combined with the whole grain goodness of oat flour. Actually, I think the oat flour makes this pumpkin cornbread even more indulgently fluffy! Plus, it adds a nice nutritional boost and packs in more satiating fiber.

In just one piece of pumpkin cornbread, there are 4g of dietary fiber—along with a whopping 5g of protein! And, the natural sweetness and sugars in the pumpkin puree helps cut down on the additional sugar needed in this recipe.

Of course, I just want more of that delicious pumpkin flavor in my holiday meal. But, pumpkin puree also adds to the fiber content and packs over 50% of your recommended daily vitamin A into each piece of pumpkin cornbread!

Fluffy, comforting, and filling, this healthy Thanksgiving side dish will satisfy your taste buds and your hunger. For even more festive indulgence, I recommend enjoying this pumpkin cornbread warm with some corn butter!

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Find TONS more in my 150+ Healthy Holiday Recipes eBook!


Gluten Free Pumpkin Cornbread Recipe

Pumpkin Cornbread
  • Author: Alyssia Sheikh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings 1x


Dry Ingredients:
1 cup oat flour
1 cup cornmeal
½ tsp cinnamon, ½ tsp pumpkin pie spice, & ¼ tsp nutmeg
1 tsp salt
1 Tbsp baking powder

Wet Ingredients:
1 cup pumpkin purée
2 eggs
½ cup milk of choice
½ cup coconut sugar
1 Tbsp molasses


  • Preheat oven to 400°F (200°C).
  • In a bowl, combine oat flour, cornmeal, spices, salt, and baking powder. Whisk to combine.
  • To a separate bowl, add pumpkin puree, 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!
  • Yields 9 pieces of pumpkin cornbread (depending on size of cut).


  • Serving Size: 1 piece pumpkin cornbread
  • Calories: 177
  • Sugar: 13
  • Fat: 3
  • Carbohydrates: 34
  • Fiber: 4
  • Protein: 5

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