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Pumpkin Maple Vegan Cornbread – moist and sweet, this is not your traditional cornbread – it’s better!
This Pumpkin Maple Vegan Cornbread tastes almost more like cake than cornbread.
It’s sweetly flavored with pure maple syrup and I’ve added pumpkin puree and cinnamon to give it that warm taste of autumn. The top layer forms a bit of a sweet caramelized crust while the center remains soft and cake-like.
This fall flavored cornbread recipe is delicious alongside savory or spicy dishes or on it’s own as a snack.
Perfect for Fall
Cornbread is such a cozy, comforting dish, don’t you think? And with the addition of the pumpkin and warm spices, your house will be smelling of fall as this bakes in your oven.
It makes a perfect side on your Thanksgiving table, next to a big bowl of soup or chili, or even just a sweet snack for any day of the week.
Better for You Ingredients
Dairy free, egg free, oil free and made with whole grains, you can feel good about reaching for a second piece of this sweet vegan cornbread. And, trust me, you will reach for one!
Sweet Complements Savory
Even though this cornbread recipe is sweet, it would be a perfect accompaniment to my Pumpkin Lentil Chili or my Autumn Kale Salad w/ Warm Pumpkin Vinaigrette.
It comes together easily and quickly. From start to finish, it’s ready in about 30 minutes. Who doesn’t love a quick easy recipe like that?!
Pumpkin Maple Vegan Cornbread
I hope you guys love this Pumpkin Maple Vegan Cornbread as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 1 cup non dairy milk (I used Rice Milk)
- 3/4 cup pure pumpkin puree
- 3/4 cup pure maple syrup
- 1 1/2 cups cornmeal
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- Pre-heat oven to 400 degrees F.
- In a medium mixing bowl, whisk non dairy milk, pumpkin puree and maple syrup together until smooth.
- In a small mixing bowl, whisk cornmeal, whole wheat flour, baking soda, cinnamon and salt until combined.
- Pour dry ingredients into wet ingredients while whisking until smooth.
- Pour into an 8x8 baking dish that has been sprayed lightly with cooking spray.
- Bake 25-30 minutes until top is golden brown and toothpick inserted into the center comes out clean.
- Let cool for a few minutes before cutting yourself a big piece and enjoy!
~This Pumpkin Maple Cornbread is delicious served warm or cold. Store leftovers covered in the fridge.
More Vegan Thanksgiving Recipes to Love:
Maple Cinnamon Cranberry Pear Sauce
Broccoli & Shredded Brussel Sprout Salad
Carol says
11/20/2018 at 6:01 pmHi, Jenn! I just made this and WOW! It is GOOD! Thank you for another great recipe!
Jenn S. says
11/21/2018 at 2:30 pmOh, I’m so glad you love it! I never make it any other way…so good! 🙂
Vanessa G. says
11/21/2018 at 5:00 pmCan one use cornflour instead of cornmeal?
Jenn S. says
11/22/2018 at 9:27 pmHi, Vanessa. Sorry, I’m just seeing this now. I have never used cornflour, so I’m not sure. I’m guessing it’s finer in texture than cornmeal, so it might throw off the liquid measurements. I’m sorry I can’t help more!
Vanessa G says
11/24/2018 at 8:13 amI found some cornmeal and you’re right about the finer texture throwing off the recipe.
Jenn S. says
11/24/2018 at 2:32 pmGlad you were able to find cornmeal!
Lauren Vaught says
11/20/2018 at 12:39 pmHi Jenn,
This cornbread recipe is super easy and delicious. I can see how it would be a hit with the kids, and I’ll most certainly make it for my grandchildren! When I make cornbread for me and he, we like actual corn pieces in it. I’d like to include corn the next time I make this and wondering how much longer would you suggest (if at all) I bake it? Thanks for all the veggie inspiration!
Jenn S. says
11/20/2018 at 2:41 pmThank you, Lauren! So happy you love it. And thanks for sharing on IG too! I think corn would be a great addition. I don’t think you’ll need to adjust…maybe just a few more minutes. Check with a toothpick at normal time and add an additional few minutes if it’s not quite done. Enjoy!
Debi ford says
10/19/2018 at 9:19 amThis cornbread is so delicious! A huge hit! I am making it for a dinner party and both Xmas and Thanksgiving!
Jenn S. says
10/20/2018 at 8:45 amThank you, Debi! I always make it for the holidays too! So happy you love it!
pam says
11/08/2018 at 9:13 amIs it possible to substitute wheat flour for almond flour or some other gluten free flour?
Jenn S. says
11/08/2018 at 11:48 amA gluten free flour blend would work – I like using Bob’s Red Mill 1:1…it’s meant to replace wheat flour equally. I’m not sure about almond flour. I’m sure it would work with some tweaking…almond flour absorbs more liquid than wheat flours so you may need more of it. I’m unsure what amounts to tell you though as I haven’t tried it myself. Let me know if you give it a try.
Linh says
04/11/2018 at 8:06 pmA little late to this recipe but wondering if this recipe could be modified or used as is to make muffins/mini muffins?
Jenn S. says
04/11/2018 at 8:15 pmHi, Linh! Yes! I have made muffins out of them before. I can’t remember how long I baked them for. Keep an eye on them and start checking around 15-20 minutes. They are pretty sticky because of the maple syrup, so they do tend to stick to paper wrappers. I think it works better to spray a muffin pan with oil and then when they’re done, run a sharp knife carefully around the outside of each one and then they should come out easily. Enjoy!
June Prior says
12/06/2017 at 9:59 amThis sounds so good…can’t wait to try it. Just how much of the maple syrup can I leave out and still et it to turn out, or can you suggest a substitute?
Jenn S. says
12/06/2017 at 11:59 amThanks, June. I would think you could decrease by 1/4 cup easily…maybe even by 1/2 cup if you don’t mind a more savory cornbread. Add a little extra pumpkin purée and plant milk to make up the difference in liquid. Let me know how it turns out!
Julia says
10/07/2017 at 8:18 amLove this recipe and the flavors! It looks like the perfect bread to make in fall! 🙂
Jenn S. says
10/10/2017 at 4:51 pmThanks so much, Julia! Enjoy!
Amy | The Cook Report says
10/07/2017 at 6:58 amSounds like a gorgeous autumn treat!
Jenn S. says
10/10/2017 at 4:52 pmThanks, Amy!
Ellen says
10/07/2017 at 6:20 amThis would be perfect with any fall soup, stew or chili.
Jenn S. says
10/07/2017 at 11:26 amDefinitely! Thanks, Ellen!
Vicky @ Avo says
10/07/2017 at 4:54 amIf you say this tastes more like cake than cornbread then I am most certainly in!!
Jenn S. says
10/07/2017 at 11:25 amHaha, right?! Thanks, Vicky!
Chris says
10/06/2017 at 10:54 pmYou had me at ‘ I’ve added pumpkin puree and cinnamon to give it that warm taste of autumn’… Could this delicious cornbread be and more Fall if it tried!? DEFINITELY putting this recipe on my to-do list. Thanks for the upload, Jenn 🙂
Jenn S. says
10/07/2017 at 11:25 amThanks, Chris! Fall is definitely my favorite food season. 🙂
Kim V says
10/06/2017 at 10:53 pmThis cornbread is super delicious. I made it tonight to go with a vegetable quinoa soup. The whole family loved it, especially my 3 1/2 year old who could hardly wait until it was cool enough to eat. I could not imagine an oil free egg free cornbread could have such a perfect texture. I will definitely be making for Thanksgiving. Thanks for an awesome recipe!
Jenn S. says
10/07/2017 at 11:24 amYay!!! I’m so glad you loved it. Kid approved is definitely a major win! I make it for Thanksgiving every year too – it’s also great as muffins! Thank you so much, Kim, for stopping by to leave your feedback! I really appreciate it!
Lia K says
11/24/2016 at 12:27 amI just made this and it’s so amazing!! I’m making another batch for Thanksgiving and I know people will be shocked it’s vegan!! You have no idea how excited I am! And I will try the next batch with a reduction in syrup since I think it will still be fabulous!! Thank you thank you thank you! You just made my year!
Jenn S. says
11/24/2016 at 8:13 amThis might be the best comment ever! Thank you so much, Lia! It makes me so happy to hear that you loved it. Truly makes me thankful for what I do and for my amazing readers like yourself. Have a fantastic Thanksgiving!!
Sara says
01/07/2016 at 1:31 pmThis cornbread is delicious – especially with your Chickpea White Chili. Our meat-eating friend, who doesn’t mind a plant-based meal every so often, said the combination of the flavors was perfect! Thanks for two super quick and healthy recipes! (I did decrease the maple syrup just a tad to make it even healthier.)
Jenn S. says
01/07/2016 at 2:58 pmI’m so glad to hear that, Sara! This cornbread is for sure my favorite! Glad to know it works with even less maple syrup. I’ll try that next time. Thank you!
Brie @ ToasterOvenLove says
10/28/2015 at 5:24 pmYou had me at sweet caramelized crust! Love how simple this recipe is that I have all of the ingredients on-hand, Pinning to try this weekend if I can wait that long 🙂
Jenn S. says
10/28/2015 at 5:36 pmThank you, Brie! I can’t wait to hear how it turns out! A batch now and another one this weekend?? 🙂
Jennifer says
10/24/2018 at 12:06 pmI was just wondering if you have a suggestion to make these gluten free ? Thanks for all your fabulous recipes. This is my #1 recipe blog to go to now !
Jenn S. says
10/24/2018 at 12:27 pmThank you so much, Jennifer! For this recipe, since I haven’t tested it with any other flours, I would suggest using a gluten free mix that is designed to use as a 1:1 substitute for wheat flour – like Bob’s Red Mill. Let me know if you give it a try! Enjoy!