This Pumpkin Cornbread is the perfect combination of two of my favorite things! Simple to make, lightened up and loaded with fall flavors.
I have to thank Trader Joe's for inspiring me to make this recipe. I was browsing through my favorite store and I saw a box of pumpkin cornbread on the shelf and I knew I had to make something like that at home.
This recipe has a bit more of a pumpkin taste than a cornbread taste. You can omit the pumpkin spice and vanilla if you'd like it to be more savory. That's up to you, but this is how I like it.
It's pretty moist (man I hate that word), but you get the idea. Oh yeah, it's vegan and has no refined sugars either! Sorry Trader Joe's….
If you are looking for more healthy pumpkin recipes, you will love these No Bake Pumpkin Spice Donut Holes, No Bake Pumpkin Cheesecake Bars, Pumpkin Filled Crepes and definitely my Gluten Free Pumpkin Pie with Pecan Crust.
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte and definitely some Spiked Apple Cider!
Our Trip To Disney
We just got back from Disney. It was so incredibly fun. And so unbelievably exhausting. We probably walked 10-15 miles a day!
The weather was perfect and my kids had a blast. It really was the perfect family vacation.
The weather was gorgeous. Every single day. It was in the high 70's and sunny during the day and cooler at night.
We waited to bring the kids to Disney until my youngest turned 5 years old so he could go on all the rides. And boy did he!
He wanted to go on Space Mountain and Tower of Terror multiple times. If you haven't taken your kids there yet, start saving for it. It's worth it!
But did I mention how exhausted I am? I need a vacation from that vacation!
That's my 5 year old sitting next to me. He was laughing the whole time! Check out my older two sitting in front of him.
You'd never know how much fun they were having from this picture. Oh, and Disney is decorated for Christmas! It felt a little early since it's only the beginning of November (and it was so hot out!) but it was beautiful and definitely got me in the spirit.
Back to this pumpkin cornbread...
Spicy Cornbread Stuffed with Cheese from Lauren Kelly Nutrition
Mexican Cornbread from Well Plated by Erin
Moist and Sweet Cornbread from Baking a Moment
Low Carb Cornbread from Wholesome Yum
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- ½ cup whole wheat flour
- ⅓ cup whole grain corn meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin spice
- ¼ teaspoon salt
- 14 oz pumpkin puree can, 100% pure pumpkin
- 1 teaspoon vanilla
- ¼ cup 100% maple syrup
- Preheat oven to 400 degrees.
- Grease a 8 x 4 pan and set aside.
- In a large bowl, mix together the flour, corn meal, baking powder, baking soda, pumpkin spice and salt.
- In a small bowl, mix together the pumpkin, vanilla and maple syrup until combined.
- Gently mix wet ingredients in with dry ingredients being careful not to over mix.
- Pour battre into prepared pan and bake for 20-25 minutes or until a toothpick placed in the center of the bread comes out clean.
It is so light and very easy to make! I love that the taste of the pumpkin really stood out, so so good!