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.
Servings: 12
Calories: 164kcal
Equipment
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 9x9 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
- Use Vegan Butter to make this pumpkin cornbread dairy free
- Bake with room temperature ingredients including, eggs, milk, pumpkin puree, and butter
- If you would like sweeter cornbread, add 1/4 cup of brown sugar or coconut sugar.
Nutrition
Serving: 1g | Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 195mg | Fiber: 2g | Sugar: 5g