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Stack of pumpkin cornbread on a yellow plate.
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5 from 1 vote

Pumpkin Cornbread (Gluten-free option)

Moist and tender homemade Pumpkin Cornbread.
Course bread, gluten-free, side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 182kcal


  • 1 cup all purpose flour OR gluten-free flour blend see note
  • ¾ cup yellow cornmeal not coarse ground
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 2 large eggs, beaten
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • ½ cup honey or pure maple syrup
  • ¼ cup canola oil, vegetable oil or melted coconut oil (refined)
  • ¼ cup milk


  • 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 25 minutes (begin checking it at 20 minutes). A toothpick inserted into the center should come out fairly clean (no raw batter). Serve warm with butter and honey.


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.


Calories: 182kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 117mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg