The Best Pumpkin Cornbread Recipe
(Vegan and gluten-free pumpkin cornbread! This post is sponsored through my partnership with Blue Diamond Almond Breeze.)
It can be difficult to think of an intro for a recipe when you’re still in the process of eating and swooning over it. I thought about creating an air-tight defense for my arguably overeager use of canned pumpkin before fall’s official arrival, but I realized it’s not needed. Just try it, and I think you’ll see things my way.
I thought we would need a go-to, make-along-with-everything-especially-simmering-chili-in-the-slow-cooker-on-a-cool-evening kind of side. This is the one!
Vegan Pumpkin Cornbread Recipe
This recipe is gluten-free, vegan, and sweetened with brown sugar and honey. It has a light warmth from cinnamon, and the texture is from the pumpkin instead of added fats or oils.
By adding a tablespoon of apple cider vinegar to the Almond Breeze, it transformed it into a tangy vegan buttermilk.
The batter took about 5 minutes to mix together,
and 40 to bake until it was golden brown, and absolutely perfect with a little butter on top. (Vegan butter would be lovely, too.)
Even though I’m in no hurry for summer to leave, I’m definitely excited for a little more pumpkin around here 😉
Here’s the recipe if you’d like to give it a try! <3
Vegan pumpkin cornbread
The “make with everything” side dish for fall. Gluten-free, lightly sweetened, and no added oils.
- Total Time: 50
- Yield: 6 1x
Ingredients
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 cup Almond Breeze unsweetened almond milk mixed with 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking sode
- 1 cup cornmeal
- 1 1/3 cup almond meal
- pinch of sea salt
Instructions
- 1. Preheat the oven to 350 degrees and spray a 9×13 inch baking dish with olive oil or nonstick spray.
- 2. In a large bowl, combine the pumpkin, brown sugar, honey, almond milk mixture and cinnamon. Stir to combine.
- 3. In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.
- 4. Add the dry mixture to the wet mixture and stir until smooth and fully combined.
- 5. Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.
- 6. Allow to cool slightly before serving, if you can wait that long 🙂
Notes
- Feel free to use any whole grain flour instead of the almond meal!
- Some vegans include honey in their diet, while others choose to skip it. If you prefer to nix the sugar, try maple syrup instead.
- This tastes even better the next day 🙂
Nutrition
- Serving Size: 6
More pumpkin recipes to try this fall:
Flourless Pumpkin Chocolate Chip Bars
xoxo
Gina
This post is sponsored through my partnership with Blue Diamond Almond Breeze, my favorite almond milk. As always, all opinions (and pumpkin obsessions) are my own.
It’s survey time! Earlier in the year, I asked my newsletter subscribers and Facebook friends for some feedback on the blog. I write this for all of you, so I’m always interested to hear more about what you’d like to see. Now that the revamp is mostly up (with a few tweaks here and there), I figured it would be a perfect time for a blog survey. This survey is in partnership with Almond Breeze, and I’m excited to learn about your preferences and requests for the blog. If you wouldn’t mind taking a couple of minutes to answer, I would appreciate it so much. After you complete the survey, please let me know in the comments below. One lucky winner from the comments section will receive a $100 Visa gift card as a token of appreciation. xo
247 Comments
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This looks amazing! I’ve been scoping out sweet potato cornbread recipes for turkey day, and there’s no time like today to start taste testing . I’m going to try this pronto!
let me know how it turns out! 🙂
I completed the survey. Also, I think I have everything in my pantry to make this cornbread. Bonus.
let me know if you give it a try!
I took the survey. The blog looks great! 🙂
thank you!
Took your survey. Love the revamp!
Just took my first survey! Love your blog…I stalk it but haven’t commented until now 🙂
thank you so much for reading! (and for saying hi! hopefully we’ll see you around more often?? xoxo) <3
Thanks for the opportunity to take the survey! Looking forward to trying this recipe.
Took the survey! Love the new look of the blog, and this cornbread looks delicious. Can’t wait to try it out!
Survey completed!
this recipe looks great! just completed the survey as well!
Took the survey! This recipe looks yummy! Can’t wait for fall:)
Took the survey. Always appreicate the variety of content on the site!
I love cornbread and always looking for new inspirations for recipes, this looks fantastic!! Taking the survey for you too. 🙂
thank you so much!
Took the survey! The weather in Minnesota has been cooler this week so cornbread sounds amazing!
I Completed the survey.
I love everything about this recipe! It makes me really really happy 🙂 (I took the survey too!)
I did the survey. Revamp looks great!!
Survey complete and the recipe looks fantastic! Perfect for fall weather and football season! 🙂
Survey complete – bring on the pumpkin 🙂
I took the survey for you! Love your blog!
That corn bread looks so good! I love the flavors of sweet corn and pumpkin together! I just took the survey! I hope all is well girlfriend!!
Just finished the survey. Thanks!
I completed the survey and I can’t wait to try the pumpkin cornbread recipe!
Survey complete! I’m down with the pumpkin 🙂 No shame . . .
I completed the survey!
Oh my gosh that Pumpkin Cornbread looks so yummy!
I completed the survey and love the blog design. I’m always so grateful for your efforts on our behalf Gina! Thank you!
Survey done! I seriously love your blog and this recipe will be happening! 🙂
Aaaand, the nasacort ad just started playing again (4th time).
Survey completed 🙂
I love pumpkin anything! I have already been adding canned pumpkin to my plant protein smoothies in the morning.
Survey complete, and love the new look 🙂
Took the survey! Love all things pumpkin!
Everything’s coming up pumpkin and I love it! Survey done. 🙂
Took the survey!
Filled out the survey – I hope it’s helpful!
I took the survey! The pumpkin cornbread looks like a great match to my PSL!
Survey done!!
Survey done. Will you share the results with us?
Survey completed! Thanks for the opportunity to share my opinions 🙂
I completed the survey! Love the new look!
Completed the survey. I’m interested to try pumpkin cornbread. I love cornbread and pumpkin on their own so might be fun to mix them.
AHHH, IT’S FALL! BRING ON THE RECIPES.
I completed the survey
oh wow! pumpkin cornbread!? i would have never thought of this! sounds faaaantastic!
I just completed the survey! Good luck 🙂
I took the survey! This cornbread looks delicious. I need to restock on almond meal then I’ll be good to go!
I’ve completed the survey! And I’m excited to try the cornbread…but it’s going to have to wait a few months – it’s still summertime in NC.
Just completed! And now I want that cornbread!
Can’t wait for pumpkin everything! Just took the survey!
I just completed the survey! Aosl, do you think this would work with regular flour instead of almond meal?
took the survey-just keep doing your thang!
Survey completed!
I like the spin on traditional cornbread! I drink almond milk instead of regular milk but am not vegan or gluten-free. It’d be nice to see recipes that use almond milk but cater to what most people already have stocked in their pantry. I know a lot of people may already have almond meal, coconut flour etc. but that’s not something I or most people I know have on hand and they can be expensive to buy.