October really is pumpkin month, in my mind. Ok, I think November is too, but I really love pumpkin! Two months out of the year focused on this yummy gourd isn’t too much, when you think of how versatile it is in all kinds of recipes like this gluten free pumpkin cornbread!
When the temperatures start to drop, I get super excited for soups, chilis, stews and gluten free CORNBREAD! But did you know that cornbread is one thing most people THINK is gluten-free, but is NOT GLUTEN-FREE? (potato bread & potato gnocchi are two others, but I digress …)
Cornbread — despite the name — still contains FLOUR, which is wheat, unless you use a gluten free all purpose flour blend instead. Also, you simply must find certified gluten free cornmeal, people! Most grocery stores don’t carry it, just so you know.
That’s one reason I made my gfJules Cornbread Mix: certified gluten-free, made in a dedicated GF facility, and free of the Top 9 food allergens. It’s even CERTIFIED free of the top 9 food allergens!
Plus, you can mix it with a fork in one bowl and it always comes out amazingly fluffy. Even when you make gluten free Pumpkin Cornbread with it!
The only difference between this gluten free pumpkin cornbread recipe and my normal gluten free cornbread recipe is that I use pumpkin purée to replace the sour cream (or yogurt) in my original recipe. It works so well!
Pumpkin purée not only adds flavor, but also moisture, nutrients and wonderful properties that allow you to cut the fat and even egg in some recipes. Hence one of the reasons this gluten free pumpkin cornbread is both delicious and nearly guilt-free!
With my gfJules™ Flour or Cornbread Mix, this gluten free pumpkin cornbread is so light and fluffy; adding the pumpkin and spices generates a warm orange color, subtle flavor and extra nutty fiber that make this recipe even better! Just thinking that this recipe would make great Thanksgiving stuffing too!
P.S. – don’t forget you can use my gfJules™ Gluten Free Cornbread Mix for all the dry ingredients here, then just add liquid ingredients and pumpkin pie spice! (NOTE: if you choose to make this recipe from scratch, be sure to buy only certified gluten free cornmeal to be safe from cross-contamination! Bob’s Red Mill, for example, is NOT CERTIFIED GLUTEN FREE.)
And one more thing: after you measure out the pumpkin for this recipe, you’ll just so happen to have exactly the amount you’ll need to make this insanely good Gluten Free Pumpkin Brownies for dessert! Convenient coincidence? You be the judge!
If you love this recipe, please give it a 5-Star rating in the reviews!
Gluten Free Pumpkin Cornbread or Muffins
Gluten Free Pumpkin Cornbread or Muffins
Pumpkin purée not only adds flavor, but also moisture, nutrients and wonderful properties that allow you to cut the fat and even egg in some recipes. Hence one of the reasons this gluten free pumpkin cornbread is both delicious and nearly guilt-free! Light and fluffy gluten free pumpkin cornbread is the perfect easy bread for nearly any cool weather dinner!
Ingredients
OR
- 1 cup (135 grams) gfJules™ Gluten Free All Purpose Flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbs. baking powder
- 3/4 cup certified gluten-free cornmeal
- 1/4 cup granulated sugar (+ or minus, to taste, or none, if you prefer)
- 1 Tbs. flaxseed meal (optional)
PLUS
- 1 egg (or egg substitute)
- 1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut…)
- 1/2 tsp. apple cider vinegar
- 2/3 cup pumpkin purée
- 1 tsp. pumpkin pie spice
Instructions
Preheat oven to 350º F static or 325º F convection.
Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Pour the batter into an oiled 8 x 8 baking pan, oven-safe cast iron skillet or into 12 oiled or lined muffin pans.
Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins.
Insert a toothpick into the center of the cornbread to test for doneness; it should be lightly browned around the edges and firm to the touch in the centers.
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I made this and despite the recipe saying the batter would be thin, but not watery, it was very thick. I ended up adding about 1/4 cup more milk. It still was not “pourable.” I baked for 35 minutes or until it reached 210 degrees. It tasted very good, but was a bit gummy. Is it possible that something was left out of the recipe? I didn’t have flax so left that out. I also added about 1/2 the amount of sugar called for. Thanks.
Hi Cynthia, anytime changes are made to a recipe’s proportions or the ratio of liquids:dry ingredients, there will be texture changes to be expected. Also, leaving out an ingredient like flax will have an effect on the final results. The biggest impact on this recipe would be 1) making sure you used gfJules Flour (here’s why) and 2) measuring flour correctly (here’s why). Do either of those apply here?
~jules
This was really yummy over taco hamburger mix. I browned the hamburger and added the taco mix. I laid that in the bottom of an 8×8″ ungreased pan. I made the corn bread mix as the recipe calls for and poured it over the taco hamburger mix and baked it per the recipe instructions. I served it hot with a dollup of goat cheese and salsa casera. Thanks for the recipe.
Oh my gosh, Cath, I read your comment before dinner and now I’m super hungry!!!! This sounds super amazing – what a great idea!!! Thanks so much for sharing!
~jules
Jules, have you baked them in oversized muffin pans? I have one whose width is 4″ across the top of the cup and narrows to 2″ at the bottom and is about 1 3/4′ deep. Maybe about 30-35 minutes?
They’ll work just fine in those muffin cups, Ellen. I can’t say exactly how long to bake them though, so just keep an eye on them the first time and take good notes so you’ll know for next time! Muffin cup size, pan material and darkness as well as your oven will affect the time. I’d say 25-30 minutes is a good guess for a start, but they definitely might need more time. ENJOY!
~jules
Can you use honey as a sweetener instead of the sugar?
Hi Nadine, in general yes, but you’ll need to cut the other liquid in the recipe by the amount of liquid sweetener you add in place of the granulated sugar. Also, the texture will be a bit different, but it will taste good with honey!
~jules
Really delicious take on cornbread. We paired it with a white bean pumpkin chili, which worked very well.
That sounds like an out of this world, yummy combination, Craig!
~jules
So they turn out equally well without the flaxseed meal? Just want to be sure. Sounds delicious! I love using pumpkin in baked goods–it’s a sneaky way to add lots of nutrients and eliminate a number of ingredients. Thanks, Jules!
Hi MaryEllen, yes, you can skip the flaxseed meal in this recipe without a worry. I like adding it for nutty flavor and nutrition, but if you don’t have any on hand, don’t let that deter you from trying the recipe!
~jules
I just picked up some certified GF cornmeal an am going to make them this weekend. Thanks, Jules!
Fantastic, MaryEllen! Sometimes it’s hard to find certified GF cornmeal, so you’re lucky! Enjoy the recipe!
~jules
I would definitely use the flaxseed because it makes it so much healthier… it adds omega-3 fatty acids, is anti-cancer, has all these amazing lignans… flax is just awesome for you. I always use a flax “egg” as a substitute for any baking recipe and it’s never failed me. 1 tbsp ground flax plus 3 tbsp water mixed and sat (probably in fridge, that’s what I do) for 15 minutes = 1 egg. If you get whole flax, any cheap coffee grinder should be enough to make flax meal.
This recipe looks and sounds amazing, can’t wait to try it with the vegan alternatives. And I’ll probably try using coconut sugar instead of regular.
Yep. Flaxseed meal and water is always a good egg sub for breads. It works really well in this recipe, and I LOVE coconut palm sugar! Thanks for sharing your thoughts, Tsianina!
~jules
Jules tried to pin sevweral recipes and they keep saying image is too small and I can not do it
That’s so odd, Rachelle! Which ones are you trying to pin? I haven’t had any problems. Tell me one and I’ll try it and see if you can repin.
My whole family enjoyed these this morning, but next time I think I will double the pumpkin pie spice and add a little Truvia (stevia) for extra sweetness. Thanks for all the recipes. I can’t wait to try the King Cake.
Fantastic Alexis! So glad you loved them, and I’m all for extra sugar (Truvia) and spice!
do you have a Gluten Free Rhubarb muffin recipe?
Ruthann, it just so happens that I do! You can search my blog anytime to find recipes like this (use the “search” tab at the top of the page). https://gfjules.com/recipes/
Enjoy!
These are fantastic! Both my husband and my GF son were crazy about them, as was my son’s super-picky best friend.
Definitely a keeper! Thanks Jules!
Awesome, Cassie! So glad to have contributed a “keeper”!
I made these last night and everyone loved them…so good…thanks!
Yay Linda! That’s such a great feeling to be able to share your GF goodies with others and have them LOVED! Congrats!
Where is the comment about the flour?