Pumpkin Cornbread

Pumpkin Cornbread

Gluten free, dairy free


1 C Gluten-Free all-purpose flour (Bobs Red Mill)
1 C ground cornmeal
1/2 C honey
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2 eggs
1 can or 15 oz pureed pumpkin
4 T unsalted butter melted
½ C milk (can be non-dairy, I like coconut milk)
¾ C coarsely chopped pumpkin seeds


  1. Heat oven to 350O.
  2. Combine flour, cornmeal, baking powder, cinnamon, baking soda and salt in a large bowl, set aside.
  3. Whisk together eggs, pumpkin, honey, butter and milk in a smaller bowl.
  4. Add wet ingredients to dry ingredients until combined. Add pumpkin seeds.
  5. Bake 40-55 minutes.