Friday Foodspiration: Pumpkin Cornbread

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Fall has arrived, so at my house it is pumpkin EVERYTHING!  I was excited to find this recipe for pumpkin cornbread.  A few simple changes made it a healthier, gluten free, dairy free alternative to that boxed cornbread from the store.  


  • 1 cup Almond Milk

  • 1 tbs White Vinegar

  • 1 cup Cornmeal

  • 1 cup Almond Flour

  • 1/2 tsp Sea Salt

  • 1 tsp Cinnamon

  • 1/4 tsp Cloves

  • 1/2 tsp Baking Soda

  • 1/2 cup Coconut Oil, melted

  • 1/3 cup Golden Monkfruit Sweetener

  • 1 (15 oz) can Pumpkin Puree


  1. Preheat oven to 375 degrees.

  2. Coat a 8 inch round pan (or cast iron) with cooking spray.

  3. Stir together almond milk and vinegar and let sit for 10 minutes.

  4. Meanwhile, whisk together cornmeal, almond four, salt, spices, and baking soda.

  5. In a separate bowl, thoroughly combine oil, sweetener, and pumpkin puree until smooth.

  6. Add almond milk mixture to wet ingredients, followed by dry ingredients until combined.

  7. Pour into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.

  8. Allow to cool before cutting and serving.