This Pumpkin Cornbread is soft, moist, fluffy, and has a hint of pumpkin spice. Enjoy it with a bowl of chili or drizzle with honey for breakfast. This delicious pumpkin cornbread is refined sugar-free, gluten-free, and dairy-free. 

pieces of gluten-free maple pumpkin cornbread topped with melted dairy-free butter

Pumpkin season means pumpkin variations on everything. And now it’s time for my Pumpkin Cornbread to make an entrance!

This gluten-free pumpkin cornbread is soft, moist, and fluffy. It’s a little sweet and has a hint of pumpkin spice. 

It’s like the cousin of my Honey jalapeño Cornbread that comes just in time for the fall.

I love pairing this cornbread with a big bowl of chili. Like this Turkey Pumpkin Chili or my Sweet Potato Chili. The combo makes the best cozy fall dinner for sure! 

You are going to love this recipe! 

a pyramid of pumpkin cornbread squares. they are golden brown and looks moist and fluffy

Why I love this Pumpkin Cornbread

There are so many reasons to love this gluten-free pumpkin cornbread!

Soft moist and fluffy

Okay, this is an obvious one. But seriously, this pumpkin cornbread is so delicious.

The amazing texture and flavor combo of corn and pumpkin is something extra.

I also love that it’s not overly sweet and has a hint of pumpkin spice.

Easy to make

This gluten-free bread is super easy to make. You basically add everything to a bowl, mix it up, and bake.

And the best part is, it’s easily whipped up while the chili is cooking in the instant pot.

Another way to channel my love for pumpkin

I’m sure you know how much I love pumpkin everything! And this is just another way to express that obsession.

However, the pumpkin spice flavor is very subtle, which means it works paired with a savory chili.

pumpkin cornbread is Versatile

Enjoy this pumpkin cornbread on its own as a snack or breakfast, dip it in chili or soup, or drizzle with honey or maple syrup for a delicious and dessert.

I’m sure you can come up with even more ways of enjoying this treat! 

Healthier version of cornbread

With just a handful of wholesome ingredients, this pumpkin cornbread is gluten-free, dairy-free, and refined sugar-free. 

Ingredients for gluten-free Pumpkin Cornbread

two pieces of gluten-free bread stacked on top of each other

This Pumpkin Cornbread is made with wholesome and accessible ingredients found in your regular grocery store.

Dry Ingredients

Gluten-free flour
Or regular all porous flour if you are not avoiding gluten.

Corn flour
Cornflour gives this bread the characteristic crumbly cornbread texture.

Baking powder
To make this cornbread fluffy, add baking powder.

Pumpkin spice
Anything with pumpkin in it, need a hind of pumpkin pie spice.

Wet Ingredients

Pumpkin puree
Adding pumpkin puree to cornbread makes the texture soft and moist, and the flavor divine. You can make your own pumpkin puree using this recipe.

Eggs

Butter
Melted and cooled. If you want to make this dairy-free, use vegan butter

Milk

Maple syrup
Maple syrup adds to the fall-flavored theme. It also makes the pumpkin cornbread refined sugar-free. If you would like a sweeter cornbread you can add extra brown sugar or coconut sugar as well.  

How to make Pumpkin Maple Cornbread 

Start with preheating the oven and greasing a 9 by 9 baking dish.

Lastly, bake for 20-23 minutes, or until a toothpick comes out clean. The top should appear golden brown and slightly cracked.

Enjoy! 

Tips on Making the Best Gluten-Free Pumpkin Cornbread

Here are a few tips and tricks for the best possible result. 

  1. Make sure the oven has the right temperature
    I’m using an oven thermometer to know when my oven is ready. If you don’t have one, wait for another 10 minutes after the oven “beeps” before you insert the cornbread into the oven. 
  2. Bake with room temperature ingredients
    The eggs, butter, pumpkin puree, and milk should all have the same temperature, and you will reach best result if that is room temperature. I actually microwaved my milk to get it to the right temp. You could also warm up your eggs by putting them in a bowl of warm water. 
  3. Do not over mix the batter
    When combining the wet and dry ingredients, only mix until everything just comes together. If over mixing, the texture of the pumpkin cornbread will come out gummy-like.
  4. Extra sweet pumpkin cornbread
    If you would like a sweeter cornbread, add 1/4 cup of brown sugar or coconut sugar. This is delicious especially if you are planning to eat the gluten-free cornbread as dessert.
  5. Pumpkin Cornbread Muffins
    You can make this Pumpkin Cornbread recipe into muffins as well. Pour the batter into a muffin tin and bake for approximately 15 minutes. 

two pieces of gluten-free bread stacked on top of each other. They are topped with vegan butter and being drizzled with maple syrup

How to serve this Pumpkin Cornbread

I love this gluten-free recipe a lot because it can be enjoyed in so many different ways. 

squares of soft and moist pumpkin cornbread that's gluten-free and dairy-free that's topped with honey butter

How to store Pumpkin Cornbread

This gluten-free cornbread can be stored on the countertop for a couple of days or in the fridge for 5 days. Keep it in an air-tight container. 

Yes, you can freeze it! 

Cut the cornbread and freeze the pieces individually for easier access. 

To defrost you can bake it directly in the oven at 350 F for 10 minutes or until it’s heated through.

You can also microwave it for 30 seconds. Just make sure not to overheat it. It will become stale. 

I really hope you will love this Pumpkin Cornbread recipe as much as I do. And please leave me a comment and review when you have made it. It would mean the world to me! 

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

soft and moist pumpkin cornbread that's gluten-free and dairy-free

More fall-themed recipes to make:

1. Roasted Butternut Squash Soup

2. Apple Cider Chicken Skillet

3. Thai Pumpkin Curry

moist and fluffy gluten-free pumpkin cornbread topped with vegan butter

Get the recipe:Gluten Free Pumpkin Cornbread

This Pumpkin Cornbread is soft, moist, fluffy, and has a hint of pumpkin spice. Enjoy it with a bowl of chili or drizzle with honey for dessert.
5 stars (2 reviews)

Ingredients

Wet ingredients

  • 1 cup pumpkin puree
  • 2 eggs room temp
  • ¼ cup butter or vegan butter, melted and cooled *
  • 1 cup milk of choice
  • 1/4 cup maple syrup

Dry ingredients

  • 1 cup gluten-free flour
  • 1 cup corn flour
  • 1 tbsp baking powder
  • 2 tsp pumpkin spice
  • ½ tsp cinnamon
  • Pinch of salt

Instructions 

  • Preheat the oven to 400F and grease a 9×9 baking dish.
  • In a large mixing bowl, combine all dry ingredients: corn flour, gluten-free flour, baking powder, pumpkin spice, cinnamon, and a pinch of salt.
  • In a separate large bowl, whisk together all of the wet ingredients: eggs, milk, melted butter, pumpkin puree, and maple syrup.
  • Make a well in the middle of the dry ingredients and add the wet mixture. Gently combine.
  • Pour the pumpkin cornbread batter into the greased baking dish.
  • LBake for 20-23 minutes, or until a toothpick comes out clean. The top should appear golden brown and slightly cracked.
  • Cut into squares and enjoy! 

Notes

    1. Use Vegan Butter to make this pumpkin cornbread dairy free
    2. Bake with room temperature ingredients including, eggs, milk, pumpkin puree, and butter
    3. If you would like sweeter cornbread, add 1/4 cup of brown sugar or coconut sugar. 
Serving: 1g, Calories: 164kcal, Carbohydrates: 21g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 45mg, Sodium: 195mg, Fiber: 2g, Sugar: 5g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.