Pumpkin Cornbread with Whipped Pumpkin Butter

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  • Total Time: 25 mins
  • Makes: 10 slices

This gluten-free pumpkin cornbread comes together in a jiffy with a Bob’s Red Mill gluten-free mix. It bakes up fluffy, moist and golden brown. Make sure to slather it with some whipped pumpkin butter. Makes a great side dish for those autumn chilis, soups and stews. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Cornbread

    1 package of Bob’s Red Mill Gluten Free Cornbread Mix

    1.5 cups of milk of choice, dairy or plant based

    1 large egg

    1/4 cup of canned pumpkin (not pumpkin pie mix)

    1/2 cup of melted butter or oil

    *optional 1/4-1/2 teaspoon of pumpkin pie spice or cinnamon


    Whipped maple pumpkin butter

    1 cup of unsalted butter (2 sticks)

    1/4 cup of pumpkin puree (not pumpkin pie mix)

    3 tablespoons of Frontier Co-op maple powdered sugar

    1.5 teaspoons of Frontier Co-op pumpkin pie spice

    *if you don’t have pumpkin pie spice then you can substitute Frontier Co-op or Simply Organic: 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves and 1/8 teaspoon of ground nutmeg



    1. Follow the directions on the back of the Bob’s Red Mill gluten-free cornbread mix.  Substituting 1/4 cup of pumpkin for 1 of the eggs. 
    2. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes.


    Whipped maple pumpkin butter

    1. Whip the butter and maple powdered sugar until fluffy. 
    2. Slowly add in the pumpkin puree and spices until thoroughly combined.
    3. Refrigerate until ready to serve.
    4. Slather the warm gluten-free pumpkin cornbread with the whipped maple pumpkin butter and dig in.

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