Fall is my favorite time for baked comfort foods like this fluffy gluten free maple pumpkin cornbread. It is a mouthwatering homemade bread that can be served with a meal or as a dessert. It is perfectly suited for serving with your Thanksgiving meal or any family gathering!
Why This Recipe Is Great:
- The combination of maple and pumpkin adds a delightful blend of sweet and earthy flavors to the traditional cornbread. It makes an incredible flavor experience.
- Maple pumpkin cornbread makes a great snack, side dish, or even a dessert, offering versatility in how you serve it.
- Pumpkin puree in the recipe contributes moisture and tenderness to the cornbread, resulting in a softer and more flavorful texture.
- You can use my easy, DIY Gluten Free Cornbread Mix to make this recipe.
The flavors in this recipe were inspired by a recipe I saw in the NYT food section. I changed most of the recipe, including making it gluten free. If you love baking, I have a lot of incredible gluten free bread recipes you can make.
This recipe is gluten-free, soy-free, and nut-free. See the Substitutions section below for dairy-free and egg-free options.
- My GF Cornbread Mix - Masa or corn flour, corn meal, tapioca starch, baking powder, xanthan gum, sugar, and salt.
- Egg - Size large.
- Pumpkin Puree - Use canned pumpkin and not pumpkin pie filling.
- Butter - Use unsalted or salted butter. I used unsalted, but everyone's tastes are different.
- Maple Syrup - Use real maple syrup. Grade A or Grade B.
- Pepitas - Use raw pepitas to sprinkle on top.
- Make it dairy-free using plant-based butter.
- Make it egg-free using Just Egg or Bob's Red Mill Egg Replacer.
Tips For Sucess:
- Do not use an electric or stand mixer. They tend to overmix the batter.
- If you do not want this too sweet, reduce the amount of brown sugar by ¼ cup.
If you are looking for more traditional cornbread muffins, try these Old-Fashioned Gluten Free Cornbread Muffins.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: Add the wet ingredients to a smaller
Step 3: Pour the wet ingredients into the dry ingredients. Mix gently to not overmix the batter. This photo is what your batter will look like.
Step 4: Line an 8x8 baking pan with parchment paper. Add your pumpkin cornbread dough to the pan and spread it out.
Preheat the oven to 350º F now. This allows your batter to rest so the cornmeal softens a bit.
🔑 Sandi says: You can also bake this in an 8-inch cast iron skillet.
Step 5: Sprinkle the pepitas over the top of the cornbread. This is optional.
Step 6: Bake the bread for 25-30 minutes. The final baking time can vary depending on the pan size you use and the material the pan is made from. I find glass baking dishes often need a little more baking time than metal pans.
Store the cooled pumpkin cornbread in an airtight container in the refrigerator. You can also freeze this bread and store it in a large freezer-safe zip bag.
This cornbread will keep fresh for up to 4 days in the refrigerator. It will last up to 3 months in the freezer.
More Gluten Free Baking Recipes:
- Gluten Free Cornmeal Scones
- Easy Gluten Free Sourdough Bread
- Gluten Free Honey Rolls
- Homemade Gluten Free Oat Bread
Gluten Free Maple Pumpkin Cornbread
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- 1 cup corn flour or masa see notes
- ½ cup cornmeal
- ½ cup tapioca starch see notes
- ½ cup brown sugar
- 2 tablespons sugar
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon salt
- 1 cup pumpkin puree don't use pumpkin pie filling
- 1 large egg
- ½ cup unsalted butter melted
- ½ cup maple syrup
- ¼ cup pepitas for the topping, but optional
- Add the dry ingredients to a large mixing bowl. This includes masa (or corn flour), cornmeal, tapioca starch, sugar, baking powder, binders like xanthan gum, and salt. Use a whisk to blend it.
- Add the wet ingredients to a smaller mixing bowl. This includes the egg, pumpkin, butter, and maple syrup. Whisk to mix.
- Pour the wet ingredients into the dry ingredients. Mix gently to not overmix the batter. This photo is what your batter will look like.
- Line an 8x8 baking pan with parchment paper. Add your pumpkin cornbread dough to the pan and spread it out.
- Preheat the oven to 350º F now. This allows your batter to rest so the cornmeal softens a bit.
- Sprinkle the pepitas over the top of the cornbread. This is optional.
- Bake the bread for 25-30 minutes. The final baking time can vary depending on the pan size you use and the material the pan is made from. I find glass baking dishes often need a little more baking time than metal pans.
- I tested this recipe as written and with potato starch. You can substitute the tapioca starch for potato starch if needed. I didn't test cornstarch.
- Be sure the corn flour/masa and cornmeal are gluten free. A few brands like Bob's Red Mill and Arrowhead Mills label their gluten free cornmeal.
- This recipe needs a binder like xanthan gum or guar gum. I haven't tested it yet, but 1 teaspoon of psyllium husk should also work.
- Store the cooled pumpkin cornbread in an airtight container in the refrigerator. You can also freeze this bread and store it in a large freezer-safe zip bag.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Simplifying the art of baking and cooking gluten-free recipes.