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Pumpkin Cornbread

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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Gluten Free
Keyword: bread, chili, cornnbread, dairy free, fall, gluten free, honey, maple syrup, pumpkin, side dish, soup
Servings: 9 servings
Calories: 235kcal
Cost: $5

Equipment

  • large bowl
  • medium bowl
  • whisk
  • spatula
  • 8x8 pan

Ingredients

  • 1 cup cornmeal
  • 1 cup gluten-free flour blend or whole wheat flour
  • 1 Tbsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/3 cup coconut oil, melted or melted butter
  • 1/3 cup maple syrup
  • 1 cup pumpkin puree

Instructions

  • 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.

Notes

**Use the whole can (15oz) of pumpkin puree and double the other ingredients. Grease a 9x13 pan and bake according to instructions above.