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.

vegan, gluten-free pumpkin cornbread

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!

Pumpkin cornbread vegan gluten-free

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.

pumpkin cornbread ingredients

By adding a tablespoon of apple cider vinegar to the Almond Breeze, it transformed it into a tangy vegan buttermilk.

making buttermilk with almond milk and vinegar

The batter took about 5 minutes to mix together,

pouring pumpkin cornbread batter into a baking dish

and 40 to bake until it was golden brown, and absolutely perfect with a little butter on top. (Vegan butter would be lovely, too.)

fresh-out-of-the-oven pumpkin cornbread

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 

a slice of pumpkin cornbread with vegan butter


Vegan pumpkin cornbread

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The “make with everything” side dish for fall. Gluten-free, lightly sweetened, and no added oils.

  • Total Time: 50
  • Yield: 6 1x


  • 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


  1. 1. Preheat the oven to 350 degrees and spray a 9×13 inch baking dish with olive oil or nonstick spray.
  2. 2. In a large bowl, combine the pumpkin, brown sugar, honey, almond milk mixture and cinnamon. Stir to combine.
  3. 3. In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.
  4. 4. Add the dry mixture to the wet mixture and stir until smooth and fully combined.
  5. 5. Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.
  6. 6. Allow to cool slightly before serving, if you can wait that long 🙂


  • 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 🙂


  • Serving Size: 6

More pumpkin recipes to try this fall:

Flourless Pumpkin Chocolate Chip Bars

Pumpkin-Banana-Oat Pancakes

Pumpkin Chia Seed Pudding

Pumpkin Oatmeal Bake



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.

Blue diamond almond breeze logo

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

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  1. Kate on September 1, 2014 at 1:17 am

    Survey done! I’m totally making this pumpkin cornbread happen soon. Sounds like the perfect almost-fall-cooler-weather treat!!

  2. Jenna G on September 1, 2014 at 5:51 am

    Completed the survey! I was so excited to see a pumpkin recipe – must mean fall is here 😉

  3. Christina on September 1, 2014 at 11:01 am

    Took the survey !!

  4. Kayla on September 1, 2014 at 11:55 am

    I love the gluten and dairy free recipes! This looks great!

  5. Christin on September 1, 2014 at 12:58 pm

    Made this today and it is amazing! Thank you for the great recipe.

  6. Raimie on September 1, 2014 at 3:15 pm

    surveyed! I was initially putting up some mild resistance to this whole Fall thing, but pumpkin is a year-round contender 🙂

  7. Racheal on September 1, 2014 at 11:26 pm

    Just finished the survey

  8. Jessica on September 1, 2014 at 11:56 pm

    Survey done! Enjoy your blog Gina!

  9. Amanda Perry @ Sistas of Strength on September 2, 2014 at 10:46 am

    This looks awesome! Definitely gonna try!

    Also, love your new blog design!

  10. Katie on September 2, 2014 at 11:06 am

    survey completed! 🙂

  11. Adrienne on September 2, 2014 at 12:04 pm

    Took the survey!

  12. Kristen on September 2, 2014 at 12:28 pm

    Survey done!

  13. Allison D. on September 2, 2014 at 1:26 pm


  14. Maggie on September 2, 2014 at 1:34 pm

    I took the survey!

  15. Crystal B on September 2, 2014 at 2:04 pm

    Done with the survey and I need to be done with work so I can make the cornbread already. I have been impatiently waiting for Sept 1, which is when I can bust out fall- according to my husband. PUMPKIN EVERYTHING!

  16. Amanda F on September 2, 2014 at 2:33 pm

    Survey completed. So excited to replenish my pumpkin stock.

  17. Sarah on September 2, 2014 at 2:39 pm

    Survey done! Cannot wait to make this bread! I share your pumpkin obsession 🙂

  18. Meg on September 2, 2014 at 4:03 pm

    Completed the survey!! 🙂

  19. Jennie on September 2, 2014 at 5:54 pm

    I completed the survey.

  20. Carolyn on September 2, 2014 at 8:21 pm

    Possible substitute for almond meal?

  21. JoHannah on September 3, 2014 at 2:20 pm

    Survey = Done!

  22. Sharon on September 3, 2014 at 6:57 pm

    I took the survey!

  23. *Andrea* on September 3, 2014 at 10:15 pm

    all set – survey done!! that cornbread looks perfect for football season!!

  24. ErinL on September 3, 2014 at 10:40 pm

    I made this today– my hubby said “best cornbread ever!” Thanks for a great recipe!!!

    • Fitnessista on September 4, 2014 at 2:48 pm

      wahoo! that is awesome 🙂

  25. Amy Touchette on September 4, 2014 at 3:25 pm

    Took the survey. Can’t wait for pumpkin EVERYTHING!

  26. Racheal @ Running with Racheal on September 4, 2014 at 4:02 pm

    I am looking forward to that cornbread at least once a week all fall/winter. I also completed the survey! 😉

  27. Jacquelyn Schober on September 5, 2014 at 1:12 am

    Best. Cornbread. Ever. How am i going to keep myself from eating the whole thing!!! It’s deeeeelicious! You’ve done it again Gina!! Ur recipes are the best! Xox

  28. Jacquelyn Schober on September 5, 2014 at 1:20 am

    Ohh and I just did your survey as well! <3

  29. Katie M on September 5, 2014 at 9:16 pm

    I completed your survey!

  30. Kaylin @ Enticing Healthy Eating on September 7, 2014 at 6:32 pm

    Hi again Gina! Just wanted to let you know I tried this recipe today for my parents and I to go along with our white chicken chili soup and this pumpkin cornbread was so yummy! I tweaked a couple of things in the recipe but it still came out tasting great. Thanks for the inspiration!

    • Fitnessista on September 8, 2014 at 6:48 pm

      wahoo! happy you liked it 🙂

  31. Margo on October 9, 2015 at 8:47 am

    Think you have the wrong pan size. 9×13 was way to big unless you double the batch.

    • Fitnessista on October 9, 2015 at 9:44 am

      thank you for letting me know! i will update it!

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