Pumpkin Cornbread

"Super easy, thick + fluffy pumpkin butter cornbread 😍😍 aka the ultimate fall side dish. Having this with chili tonight for dinner and I cannot wait. It’s just lightly sweet, and hearty like regular cornbread with a lil fall flavor and vitamin A boost. It’s gluten free, too!"
-- @gatherednutrition
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  • Recipe Card
Prep time 10mins
Cook time 30mins

Recipe Card


  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/2 cup unsalted butter, melted and cooled, plus more not melted for serving
  • 1/3 cup non-dairy milk
  • 1 cup gluten free all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • Honey, (optional), for serving


  • Step 1

    Preheat oven to 375ºF. Generously butter a 9-inch pie dish.

  • Step 2

    Whisk pumpkin, eggs, coconut sugar, butter, and milk together in a large bowl. Combine remaining ingredients in a separate bowl. Pour wet into dry and mix together until a smooth batter forms. Pour into prepared pie dish and use a spatula to smooth out the batter.

  • Step 3

    Bake for 30 minutes or until a toothpick in the center comes out clean. Let cool before slicing. Serve with butter and honey, if desired.