Pumpkin Maple Cornbread – moist and sweet, this is not your traditional cornbread – it’s better!
This Pumpkin Maple Cornbread tastes almost more like cake than cornbread. It’s sweetly flavored with 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 any ol’ day.
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. And, trust me, you will reach for one!
Sweet Complements Savory
Even though this 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 Cornbread
I hope you guys love this Pumpkin Maple Cornbread as much as we do. If you try it, please come back and leave me a comment below with your feedback. 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 Bread Recipes to Love:
Peanut Butter Banana Bread w/ Chocolate Chips
Banana Chocolate Chip Snack Cake
I 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!
This 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!!
This 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.)
I’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!
You 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 🙂
Thank you, Brie! I can’t wait to hear how it turns out! A batch now and another one this weekend?? 🙂