PUMPKIN CORNBREAD (GLUTEN-FREE OPTION)
Pumpkin Cornbread – Moist and tender homemade pumpkin cornbread with a slight sweetness and subtle pumpkin flavor. A delicious seasonal twist on cornbread. It can also be made gluten-free, if necessary.
Hi there! I’m keeping it short and sweet today. We have a busy day filled with football, Halloween costume prep, and a pumpkin carving party. I hope you have fun plans too!
INGREDIENTS
1 cup all purpose flour OR gluten-free flour see note
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs beaten
1 cup canned pumpkin puree not pumpkin pie filling
1/2 cup honey or pure maple syrup
1/4 cup canola oil or melted coconut oil
1/4 cup milk
INSTRUCTIONS
For full intruction please see: celebratingsweets.com
Hi there! I’m keeping it short and sweet today. We have a busy day filled with football, Halloween costume prep, and a pumpkin carving party. I hope you have fun plans too!
INGREDIENTS
1 cup all purpose flour OR gluten-free flour see note
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs beaten
1 cup canned pumpkin puree not pumpkin pie filling
1/2 cup honey or pure maple syrup
1/4 cup canola oil or melted coconut oil
1/4 cup milk
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.
For full intruction please see: celebratingsweets.com
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