This easy and sweet clean eating recipe will make all your dreams come true this fall! Top this healthy side dish with butter, honey, or maple syrup. Serve alongside soup, chili, or stew for a comforting and skinny meal. You can easily make this batter into gluten free and dairy free muffins too!
Course: Side Dish
Cuisine: American, Gluten Free
Keyword: bread, chili, cornnbread, dairy free, fall, gluten free, honey, maple syrup, pumpkin, side dish, soup
1cupgluten-free flour blendor whole wheat flour
1/2tsppumpkin pie spice
1/3cupcoconut oil, meltedor melted butter
Preheat oven to 375F. Spray an 8x8 pan with cooking spray and set aside.
In a medium-sized bowl, mix together dry ingredients.
In a separate medium-sized bowl, whisk together wet ingredients. Add the dry ingredients to the wet and mix until just combined.
Pour batter into the prepared pan and bake for 35 minutes or until a toothpick inserted comes out clean.
Top each piece with butter, maple syrup, or honey.
**Use the whole can (15oz) of pumpkin puree and double the other ingredients. Grease a 9x13 pan and bake according to instructions above.