1cupall purpose flour OR gluten-free flour blendsee note
3/4cupyellow cornmealnot coarse ground
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1/2teaspoonpumpkin pie spice
2largeeggs, beaten
1cupcanned pumpkin pureenot pumpkin pie filling
1/2cuphoney or pure maple syrup
1/4cupcanola oil, vegetable oil or melted coconut oil (refined)
1/4cupmilk
Instructions
Preheat oven to 350°F. Grease a 9x9 square baking pan.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pie spice.
In a separate bowl whisk eggs, pumpkin puree, honey or syrup, oil, and milk until combined. Pour the wet ingredients into the dry ingredients and stir until combined.
Pour the batter into the prepared pan and bake for approximately 30 minutes (begin checking it at 25 minutes). A toothpick inserted into the center should come out clean. Serve warm with butter and honey.
Notes
When making this recipe gluten-free I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour.You can also make these into muffins by dividing them between a 12-cup muffin tin and baking at 350° for about 15 minutes, or until a toothpick inserted into the center comes out clean.