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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Pumpkin Cornbread

Gluten Free Pumpkin Cornbread Recipe

5 stars (6 ratings)

Ingredients

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

Instructions 

  • 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 8x8-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: 1piece pumpkin cornbread, Calories: 177kcal, Carbohydrates: 34g, Protein: 5g, Fat: 3g, Fiber: 4g, Sugar: 13g
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