I’ve shared a cornbread recipe before, but this vegan pumpkin cornbread recipe is the next level. The pumpkin doesn’t change the texture, but it does add a subtle sweetness to the cornbread. It makes a great Thanksgiving side dish! So many people have allergies or food preferences these days. This gluten-free vegan cornbread recipe will please any vegan, vegetarian, gluten-free guest you may have at the table. Don’t we all need more pumpkin flavored foods in our lives?
It seems like pumpkin-spiced lattes are everyone’s favorite thing about fall. Can I share a secret? I HATE pumpkin-flavored drinks. I don’t drink coffee, so pumpkin spiced lattes are out of the questions. But pumpkin spiced tea? No thanks. Pumpkin beer? Yuck. Instead of drinks, I adore pumpkin baked goods. Pretty sure I am a carb-aholic, and would be even if I didn’t run so much.
Now that it’s Thanksgiving week, I am in full holiday baking mode. Last week, I posted the roasted vegetables with maple tahini dressing side dish recipe I plan to bring, and today it’s another side. Sides are the best part anyway. Last Thanksgiving, my family loved the vegan cornbread I made. I didn’t even tell them it was vegan! This holiday, I wanted to change up the recipe slightly, to keep them on their toes. Enter gluten-free vegan pumpkin cornbread. This recipe makes enough for 15 muffins or a 10-inch cast-iron skillet.
Pumpkins are packed with Vitamin A, which leads to better eyesight and immune function. Runners can benefit from eating pumpkins to stay healthy during training, especially as the flu season picks up. Both fresh and canned pumpkin offers a healthy amount of potassium, an important electrolyte for runners, and good amount of carbohydrates (source).
Including pumpkin seeds in this pumpkin cornbread recipe not only adds crunch, but layers in additional health benefits. Pumpkin seeds are high in magnesium. In this week’s blog newsletter, I shared the benefits of magnesium and different food sources of this important element. Athletes benefit from magnesium because it aids in recovery, uptake of calcium, and energy production; runners low in magnesium can feel tired, low energy, and experience muscle spasms (source).
This gluten-free vegan cornbread recipe is a fun twist on a traditional Thanksgiving recipe. No matter the food preference or allergy, all guests can indulge in the rich, buttery taste and thick texture. Runners can benefit from adding pumpkin cornbread to their plates for the holidays – carbohydrates, electrolytes, vitamin A and magnesium to replenish from any Thanksgiving Turkey Trot in the morning. But really, this is a healthy and hearty side dish for everyone’s plate.
Are you a pumpkin spice fan or foe? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see your vegan pumpkin skillet cornbread creations!
Linking up with the Recipe Redux for this naturally-sweetened Thanksgiving recipe.