Easy Maple Pumpkin Cornbread (no eggs!)
Last Updated on September 24, 2024
This quick and Easy Maple Pumpkin Cornbread is made with cornmeal and real pumpkin puree. You don’t need any eggs to make this gluten-free, vegan cornbread! This cornbread recipe is slightly sweetened with maple syrup and it’s perfect for Fall.
I had some pure pumpkin puree in my fridge that I needed to use up, and since there’s not a cornbread recipe on the blog as of yet, I thought it would be the perfect way to use it. Pumpkin also make a great replacement for eggs in vegan baking (in the right recipe), so I am super excited to share this Easy Maple Pumpkin Cornbread with you 🙂 .
Maple Pumpkin Cornbread Ingredients
This Easy Maple Pumpkin Cornbread only requires 8 simple ingredients.
Cornmeal. You will need 2 cups of cornmeal. I prefer fine or medium grind cornmeal. In this recipe I used Bob’s Red Mill Organic Medium Grind Cornmeal (not sponsored).
Pumpkin puree. Not to be confused with canned pumpkin pie! You want to buy canned 100% pure pumpkin, with the only ingredient being pumpkin.
Butter. Dairy-free, vegan butter is melted and used in the recipe and then you’ll need more butter for spreading on top if desired. You will need 4 tablespoons of melted butter to stir into the cornbread batter.
Maple syrup. I love sweet cornbread! I have made this cornbread with honey before, but since honey isn’t technically vegan I decided to swap out the honey for pure maple syrup. Be sure not to use maple-flavored syrup! You want pure maple syrup.
Plant milk. I used oat milk in this recipe, but you can use whatever plant-based milk you’d like. I think that using oat milk, cashew milk, and coconut milk will offer the creamiest flavor, but I have also made this cornbread using almond milk.
Baking soda & baking powder. Since this cornbread recipe omits eggs, you’ll need to use both baking soda and baking powder. You will need 1 teaspoon of baking soda and 2 teaspoons of baking powder to help the cornbread to rise.
Salt. You’ll need 1 teaspoon of salt.
What Is Cornmeal?
Cornmeal is ground up dried corn. This whole grain corn can be ground in fine, medium and coarse consistency from golden corn or white corn. Cornmeal is used in a variety of recipes from cornbread to muffins, to waffles and more! I prefer to use stone ground cornmeal in my recipes to preserve nutrients and fiber.
Cornmeal isn’t to be confused with corn starch or flour nor is it the same as grits- mostly due to how coarse or fine the dried corn is ground. Cornmeal has more of a gritty texture than corn flour, but is not quite as coarse as grits.
How To Make This Cornbread
This Easy Maple Pumpkin Cornbread is exactly what it says… Easy! Simply whisk together the dry ingredients: cornmeal, baking soda, baking powder, and salt in a large bowl. Next, melt the butter and add it to the bowl along with the other wet ingredients: pumpkin puree, plant milk, and maple syrup.
Whisk the batter to combine well, it will be a tad runnier than you might be used to, and then pour the batter into an 8×8 parchment-lined baking pan. Bake in the oven at 400 degrees F for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Allow the cornbread to cool and set up for about 15-20 minutes, slice, and enjoy!
Why You’ll Love It!
Quick & easy to make. This cornbread recipe is seriously so easy to make from scratch! Skip the pre-boxed cornbread mix and make your own in under 45 minutes! All you need to do is whisk together all of the ingredients, pour the batter into a baking pan and bake!
Simple ingredients. Many of these ingredients you might already have in your pantry! And in the Fall I always like to keep a couple cans of pumpkin on hand for when the mood hits 😉 .
No mixer is required. You don’t need a stand or hand mixer for this cornbread recipe! Just a large bowl, a whisk, parchment paper, and an 8×8 baking pan!
Still soft and moist without the use of eggs! While this cornbread is a tad crumbly, it’s definitely not dry. The crumbly texture is to be expected because there are no eggs in the recipe, and it’s also gluten-free.
Can I Use A Different Cornmeal?
Yes! You can use fine ground cornmeal, or even white cornmeal if you prefer. However, Remember we are adding pumpkin to this cornbread, so the color will be more orange and not white or pale yellow.
What To Eat With Cornbread
Cornbread makes a great side to a cozy meal, like chili, soup or even macaroni and cheese. Maybe try this cornbread with one of these dishes:
Vegan Three Bean Harissa Pumpkin Chili
Traditional chili gets an upgrade! This Vegan Three Bean Harissa Pumpkin Chili features kidney beans, butter beans, and pinto beans tossed with fresh mushrooms and sweet potato in a pumpkin-harissa spiced chili sauce for your new favorite meat-free, chili recipe!
Easy Plant-Based Minestrone Soup
This Easy Plant-Based Minestrone Soup recipe is the perfect warming soup on a cold day. It's made completely vegan and gluten free with vegetable broth, onion, garlic, celery, carrots, fire roasted tomatoes, kidney beans, lentils, basil, parsley and gluten-free noodles for a filling, nourishing Italian-inspired soup recipe!
Stovetop Vegan Mac and Cheese
A classic comfort food made gluten-free and vegan! My version of stovetop vegan mac and cheese is ready in just 20 minutes and is so creamy you won't believe that it's dairy-free!
Roasted Creamy Tomato Carrot Soup
This Roasted Creamy Tomato Carrot Soup features fresh roasted tomatoes, carrots, and onion seasoned with Italian seasoning, salt and pepper, then blended with plant-based milk, vegetable broth, and garlic for the perfect plant-based, nourishing creamy soup!
Other Ways To Use Up Pumpkin Puree
Pumpkin Apple Cider Mocktails
These non-alcoholic Pumpkin Apple Cider Mocktails are made with real pumpkin, apple cider, pumpkin spice, vanilla and a splash of kombucha! Decorate the rims with coconut sugar and add a slice of apple on top. Kids and adults alike will love these non-alcoholic cocktails, they’re perfect for all your Fall parties!
No-Bake Pumpkin Brownie Oatmeal Cookies
These No-Bake Pumpkin Brownie Oatmeal Cookies are the best gluten-free, vegan, no-bake cookies and are so easy to make! Real pumpkin gets combined with vegan butter, sunflower seed butter, coconut sugar, plant milk, melted chocolate and vanilla then poured over gluten-free oats. Chill until set and enjoy these no-bake, naturally sweetened cookies!
10 Minute Pumpkin Cinnamon Roll Mug Cake
This 10 Minute Pumpkin Cinnamon Roll Mug Cake is made gluten-free and vegan without all of the work that goes into making traditional cinnamon rolls! In just 10 minutes you can enjoy this frosted pumpkin cinnamon roll treat!
Pumpkin BBQ Sauce
This lusciously thick gluten-free vegan Pumpkin BBQ Sauce is sweet, smoky and tangy. Using simple ingredients, and the secret ingredient pumpkin puree, it's ready in less than 10 minutes. Use it as a basting sauce, dip or pouring sauce – perfect for all those game-day eats.
Let me know what you think about this flavorful, easy Maple Pumpkin Cornbread recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a delicious Fall cornbread recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!
Easy Maple Pumpkin Cornbread (no eggs!)
This quick and Easy Maple Pumpkin Cornbread is made with cornmeal and real pumpkin puree. You don't need any eggs to make this gluten-free, vegan cornbread! This cornbread recipe is slightly sweetened with maple syrup and it's perfect for Fall.
Ingredients
- 2 cups cornmeal*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 4 tablespoons vegan butter, melted
- ¾ cup pure pumpkin puree
- 1 ½ cups oat milk (or other plant milk such as cashew, coconut, almond, etc.)
- ¼ cup pure maple syrup
Instructions
Preheat the oven to 400 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
In a large bowl, whisk together the cornmeal, salt, baking soda, and baking powder. Next, melt the butter and add it to the bowl along with the pumpkin puree, oat milk, and maple syrup. Whisk everything together to create a batter, until all the cornmeal is incorporated, and then pour into the baking pan. Bake in the oven for 25-30 minutes, until a toothpick inserted in the center of the cornbread comes out clean.
Allow the cornbread to cool and set up for about 15-20 minutes then slice and enjoy! Serve with more butter if desired.
Store leftover cornbread in an airtight container on the counter for up to 3 days and in the refrigerator for up to 5. Warm it in the microwave 30 seconds to 1 minute to soften.
Notes
* I used medium grind in this recipe, but you may use finely ground cornmeal.
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
