Gluten-Free Vegan Pumpkin Cornbread Skillet Recipe

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.

 

Gluten Free vegan pumpkin skillet cornbread

 

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).

 

 

vegan pumpkin cornbread muffins
This recipe makes great muffins too!

 

 

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!  

 

Happy thanksgiving,

Becca

 


Print Recipe
Gluten-Free Vegan Pumpkin Cornbread
This gluten-free vegan pumpkin cornbread skillet recipe is wholesome, and flavorful. It's a perfect side dish for Thanksgiving and will please any guest!
vegan gluten-free pumpkin cornbread
Course Side Dish
Cook Time 35 minutes
Servings
slices or muffins
Ingredients
Dry Ingredients
  • 2 cups stone-ground yellow cornmeal *Check to make sure gluten free
  • 1/2 cup all-purpose gluten free flour *See notes for substitutions
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/4 cup + 2 tbsp pumpkin seeds
Wet ingredients
  • 1 cup unsweetened almond milk *Room temperature
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin puree
  • 1/4 cup melted coconut oil *plus more for greasing the pan
  • 4 TBSP maple syrup
  • 2 TBSP molasses
Course Side Dish
Cook Time 35 minutes
Servings
slices or muffins
Ingredients
Dry Ingredients
  • 2 cups stone-ground yellow cornmeal *Check to make sure gluten free
  • 1/2 cup all-purpose gluten free flour *See notes for substitutions
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/4 cup + 2 tbsp pumpkin seeds
Wet ingredients
  • 1 cup unsweetened almond milk *Room temperature
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin puree
  • 1/4 cup melted coconut oil *plus more for greasing the pan
  • 4 TBSP maple syrup
  • 2 TBSP molasses
vegan gluten-free pumpkin cornbread
Instructions
  1. Preheat oven to 350F. Place skillet in the oven to warm.
  2. In a small bowl, whisk together to almond milk and apple cider vinegar. Set aside for at least 5 minutes to curdle.
  3. In a large bowl, stir together the pumpkin puree, melted coconut oil, maple syrup and molasses. Add in the almond milk and apple cider vinegar.
  4. Sift in the cornmeal, flour, baking powder, pumpkin pie spice, sea salt and 1/4 cup of pumpkin seeds. Mix until just combined.
  5. Lightly grease the warmed skillet with thin layer of coconut oil. Transfer batter to skillet and sprinkle remaining 2 tbsp of pumpkin seeds. Bake for 30 minutes at 350F. Remove and let cool. Serve with vegan butter and/or maple syrup.
Recipe Notes

Substitutions:

  • For gluten-free flour: can sub regular all-purpose white flour, whole wheat flour, spelt flour, or oat flour in one-to-one ratio.
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Linking up with the Recipe Redux for this naturally-sweetened Thanksgiving recipe.

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7 Comments on "Gluten-Free Vegan Pumpkin Cornbread Skillet Recipe"

Leave a Comment, I'm Interested in Your Thoughts

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Karman Meyer, RD LDN (@KarmanRD)
Guest

Super creative recipe! Perfect for any get-togethers!

AZ@...And a Dash of Cinnamon
Guest
AZ@...And a Dash of Cinnamon

I like the idea of combining pumpkin and cornbread!

Tara | Treble in the Kitchen
Guest

I absolutely love ALL things pumpkin (well…MOST!!) 🙂 Looks so good!

Laura
Guest

This is such a fun idea! I’m not the biggest cornbread fan, but add My wife umpiring sounds like something I’d love!

Ginger Hultin
Guest

oh YUM these look fabulous for fall!

Alison's Allspice
Guest

I love the idea of putting pumpkin in cornbread! The pumpkin seeds make for great presentation as well. Perfect for the holidays!

Chocolaterunsjudy
Guest

This sounds great! I made cornbread the last couple of years, but it seems no one every eats it (although I love it). Probably too late for this year — too many other things to make at the moment — but I’ve pinned it!

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