Pumpkin Cornbread {Gluten-free Flour}

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 sweetened by honey and is free of conventional dairy products.

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! 

Why I love this Pumpkin Cornbread

There are so many reasons to love this 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 cornbread 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! 

Lighter version of cornbread

It is less sweet than traditional cornbread and there is no dairy or gluten in this recipe.

Ingredients for Pumpkin Cornbread

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. 

How to serve this Pumpkin Cornbread

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

• Serve this Pumpkin Cornbread with your favorite chili. This Pumpkin Turkey Chili and this Sweet Potato Chili are my favorites this time of the year. 
• Generously spread honey butter or regular softened butter on top
• A big cup of Pumpkin spice latte
• Homemade apple butter!
• Pumpkin butter

How to store Pumpkin Cornbread

This 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