"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!"
Pumpkin Cornbread
5
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- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 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
Method
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.