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.
Pumpkin Cornbread
Ingredients
Pumpkin Cornbread
- 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!)
Instructions
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.
Just tried this recipe. Really good I used a different gluten free flour. I also did not use sugar. I used honey instead just 3T. I used an egg, will try it next time with banana. very moist. Like the fact that it has no oil.
Good to know, Gail! Thanks for sharing your modifications and results!
~jules
does anyone have the recipe for Jules’ all-purpose flour mix? I had it at one time, but am unable to locate it now. Thank you so much!
Hi Mari,
At the end of this article on gluten free flours, I offer a recipe to make your own mix with flours you prefer and can enjoy in your diet. I also offer my favorite blend pre-mixed as my gfJules Gluten Free All Purpose Flour. I hope this helps!
~jules
Hi,Jules! You had posed a different flour combo in Frre 4 All Cooking. It was :
“1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum”
Can you help us understand the difference from this blend you mention please thanks for all your delish recipes and all you do, positively.
My pumpkin cornbread muffins are in the oven – rising! I stuck a pecan on top of each one (let’s see if they stick). My batter didn’t come out thin, so I was a bit concerned. I used “flax eggs” as I’m vegan, too, and they seem OK so far. But I didn’t have your flour (found your blog today) and had to sub another all purpose GF flour I had on hand (withOUT garbanzo flour, which I really don’t care for). I need to peruse your site some more to find out what kind of flours are in your blend. Yes, hoping my muffins don’t dry out too soon!
Fingers crossed for you, Cat! Hope they turned out! All GF flour blends behave differently (and yes, those bean flours don’t taste so good!), so if they don’t turn out totally awesome, then please do try with my flour because this Pumpkin Cornbread is completely wonderful! So glad you found my blog – have fun with the recipes and let me know if you ever have GF baking questions – I’m here to help!
Sabrina – thanks so much for sharing your sub! It’s great to know that pumpkin pie filling works in this recipe as well as does straight puree! I agree about leaving goodies out on the counter, btw! I never refrigerate mine and I always love to see if they get gobbled up first or if they survive for a few days on the counter before they’re totally devoured! It’s no fun making great foods if they don’t still taste good the next day!
WONDERFUL! I actually had some pumpkin pie filling my hubby bought on accident that I wanted to use up so I gave it a try…WORKED PERFECT! I always like to see how long a new GF recipe can be kept on the counter and not dry out (sign of a great recipe) and this is STILL moist after being made early on Wednesday – does not need warmed up to devour – It was cornbread on the verge of naughty, lol! Loved the flaxseed being in there, best cornbread recipe we’ve ever had – thanks!
Cornbread and pumpkin pie – my two favorite things combined into one! Great idea, can’t wait to try it.
These recipes all look very yummy. I am excited to try them. My 8 year old daughter is now on a gluten free diet for about a week. This is quite a transition, but she loves to cook and so we can spend some good time together baking and cooking. Do you ever teach cooking classes locally? We would love to attend something. I am new to all of this and searching with as much time as I have. Thanks for any info. I ordered your flour and bread mix and will be ordering your cookbook on amazon too. Thanks, Jennifer
Hi Jennifer,
I actually do teach classes periodically around the country. I was just in Denver and Atlanta, for example, and I am teaching a class in Raleigh, North Carolina next Friday, October 29. I will also be teaching some classes in Seattle November 11 and 12, and in Columbia, Maryland on December 13.
You can find out more about where and when on my free recipe newsletter which comes out each week on Fridays and you can check on my class listings under “Learn From Jules” on my website. If none of these classes are in your area, please let us know where you’d like me to come! Also, be sure to check out all my cooking videos on this blog!
Thank you very much. We will check out your videos and newsletter. We live in Catonsville, Md so Columbia, Md will be perfect. We look forward to learning some great tips from you then!
You MUST make these! They are to die for! I used the pumpkin pie filling, staight from the can, it already has the spices included.
A taste of Fall in my mouth…
: ) Thanks for chiming in!
I just roasted a pumpkin for pie and have lots leftover. Gee wonder what I might use it for?! ; )
This looks so yummy! I actually saw this and thought it might make a good stuffing,and I’m a real sucker for sage and cornbread stuffing. Then I came across your stuffing recipe…well you’ve given me so many ideas,thank you!
Most of the grocery stores were out of pumpkin puree(low crop yield)this last year, but it is now showing up in the stores. I use pumpkin puree, not pumpkin pie filling.
Yes! When I see pumpkin puree (especially organic!) I buy loads of it “just in case,” as my mom always said! And good point about the pie filling – I only use puree or fresh pumpkin that I bake and puree myself.
Yum! Making those tonight to go with salad and soup for dinner.
Pumpkin puree and the canned pumpkin are the same thing. Just make sure it is plain pumpkin with nothing added.
cheers!
I’d love to take advantage of your free bread mix offer. Before I do, I’d like to kanow how to store 5 lbs. of flour. I don’t do thst much baking. Thanks
Hi Barbara, luckily with my flour it’s easy to store. No need to refrigerate or freeze it, but you can certainly feel free to do so if you’d prefer. I store my 5 lb bags in a clear lucite container I keep in my kitchen so I can always see when I’m getting low! It has a rubber seal to keep moisture and bugs out, and the flour keeps beautifully there. The flour also has a 15 month shelf life — especially with the holidays coming up, I’m sure you’ll go through it!
hi. I am from Norway so some of the items in your recepies are not available here. As ex the Jules flour. But I asume I can use what ever glutenfree flour like ex Semper or Finax?
I also wonder- is it any possiblity on you website that you can start putting in information of places to eat when people have been travelling? As ex have been in Spain, Denmark, and now in October Disney World Florida and there are places to recomend to find glutenfree meals. I am allways in seach for such information when we are going to travel. All this could be put in one place. I am trying to open up a website my selves for this purpose but since you already have a great website, maybe you could have it here?
Thanks for the fantastic ideas! I will definitely be sharing that kind of information on my blog, and hope that others will share as well so that we can all benefit. There are so many wonderful restaurants and vacation destinations around that world that are catering to us gluten-free-ers now – we should be sharing the love! I actually wrote a chapter in my book, “The First Year: Celiac Disease and Living Gluten-Free,” on traveling internationally, and listed therein some great sites in many countries that share that information. Also, in the US, both the GIG website and their GFRAP – Gluten-Free Restaurant Awareness Program, and the NFCA website and their GREAT program, both list restaurants which have gone through certification procedures to train the staff to prevent cross-contamination and menu planning. Other wonderful resources!
Regarding your question as to flour, my recipes are written for my flour which is not too heavy, nor too starchy, and which does not have any grit or aftertaste. If you can find a flour in Norway which seems to fit this description, definitely try it in my recipes! My latest book, “Free for All Cooking,” actually has a homemade flour blend in it with lots of different flour options to fit different dietary restrictions — it might help you in your search for flours to blend yourself as well!
Cecilie,
Be sure to go to the Disney website before you travel. The chefs for Disney are among the best for accommodating any type of food allergy. In the US, the head chef will even speak to you on the phone to make special arrangements for eating while you visit the parks!
I have some leftover pumpkin that I need to use up. This recipe looks perfect! I’m going to give it a try and serve it with lentil soup.
It always feels so good to find just the right recipe to use those “leftovers”! This would be great with lentil soup, too!
ooh – that sounds like the ultimate winner!
Thanks so much for helping all of us
with recipes that look and taste really
good.
I made these the other day for several Celiac and non-celiac friends. They loved them!!! I even used fresh pumpkin. Thanks so much for the great recipe!
Where do you get pumpkin puree’? I can find canned pumpkin in the store, not pumpkin puree.
Hi Susan,
As another reader said, canned pumpkin and pumpkin puree are really the same thing. When cooking a pumpkin for recipes, you puree it before using; it’s already done for you in a can. When recipes call for pumpkin puree though, be sure you don’t buy pumpkin pie filling — NOT the same thing! : )
I am really glad that you started a blog! I will have to try this recipe! Thank you for sharing!
This looks so good. Perfect for a fall day.