Love cornbread? Craving pumpkin? Looking to eat healthy or vegan (and not neglect flavor taste!)? Want to slip nutrition in where your family will never suspect it? Have I got the recipe for you! Once you try this gluten free pumpkin cornbread recipe (which can easily be made dairy free and vegan), you may never go back to regular cornbread again!
Fall always brings out the pumpkin fan in me. I love incorporating pumpkin into as many recipes as I can—like putting a delicious spin on traditional cornbread. My pumpkin cornbread not only tastes insanely good and perfect for fall, it has the added benefit of being gluten free. And, with simple substitutions, it can be turned into a dairy free and vegan recipe, making it suitable for many common dietary restrictions or eating plans.
- 1 egg (or egg substitute like 1 banana)
- 1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut…)
- 1/2 tsp. apple cider vinegar or lemon juice
- 2/3 cup pumpkin purée
- 1 cup gfJules™ All Purpose Gluten-Free Flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbs. baking powder, gluten-free
- 3/4 cup cornmeal (certified gluten free)
- 1/3 cup granulated sugar or coconut palm sugar
- 1 tsp. pumpkin pie spice
- 2 Tbs. flaxseed meal (optional, but recommended!)
Preheat oven to 350° F static or 325° 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 or into 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 cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.