cornbread with butter in a white pie dish

The best gluten free pumpkin cornbread (or cornbread muffins) you will every make!

The best pairing with your cozy bowls of chili or soup.

It couldn’t be easier to make. Just a handful of simple ingredients, and a pretty fool-proof recipe! This is 100% a fall and winter staple in our house.

This pumpkin cornbread can be made in a skillet, a pie dish, or as muffins. Whatever you’ve got on hand or feel like making! The muffin version will have a shorter bake time, so be sure to note that in the directions!

I love pairing this cornbread with my chicken and veggie chili. It’s the perfect pair!

You can also serve them on their own with some butter and honey. Perfect for your fall gatherings, Thanksgiving tables, or even for meal prep!

Be sure to leave a comment and rating below if you make this cornbread so I can hear what you think! Enjoy! xo

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Gluten Free Pumpkin Cornbread

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1012 servings 1x
  • Category: Sides


Perfectly soft + fluffy gluten free pumpkin cornbread, perfect for dipping in your chili! 


  • 1 cup pumpkin purée 
  • 2 eggs
  • 1/2 cup coconut sugar 
  • 1/2 cup grass fed butter, melted and cooled 
  • 1/3 cup dairy free milk 
  • 1 cup all-purpose gluten free flour
  • 1 cup cornmeal 
  • 1 tbsp baking powder 
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt 


  1. Preheat oven to 375°F and generously butter a 9” pie dish or cast iron skillet, or line a cupcake tin with liners.
  2. In a large bowl, whisk pumpkin, eggs, coconut sugar, butter, and milk of choice. 
  3. In a separate bowl, combine all remaining dry ingredients.
  4. Combine wet and dry ingredients until a smooth batter forms. Pour into pie dish and use a spatula to evenly smooth the batter out. For muffins, scoop the batter into 12 muffins. 
  5. If you are making this in a pie dish or skillet, bake for 30 minute, or until a toothpick comes out clean. For muffins, bake for 15-20 minutes, or until tops are slightly golden and toothpick comes out clean (a few moist crumbs are ok). Allow to cool for at least 10 minutes before slicing. Serve with butter and honey or your favorite chili!

Appetizers + Sides, Dairy Free, Recipes, Vegetarian


Sep 29, 2020

Gluten Free Pumpkin Cornbread

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Meghan Briggs says:

    Hi, could you also make this as muffins? Any different bake time? Thank you for another great recipe!

  2. Jackie says:

    Can u make these with regular flour? Will the measurements be the same?

  3. Colleen c says:

    Made these in muffin tins and topped with the Trader Joe’s pumpkin butter. Will definitely make again!

  4. Micaela says:

    Can you make these with vegan butter or ghee for a dairy free option?

  5. Abby says:

    Just curious if this is suppose to be a pretty thick batter? Mine was almost too thick to stir and more like dough so I added an extra splash or two of almond milk. Hopefully I didn’t measure something wrong lol. Fingers crossed it still bakes up okay! Loving all of your recipes 😊

  6. Madeline says:

    We make this recipe a few times each fall and love it! I sometimes use regular flour because we’re not GF and it works really well. My husband loves that it has a touch of pumpkin without being overwhelming. We make it with the Chicken Chili Mia recommends, and paired it with other soups/chili’s too!

  7. Katelin says:

    Holiday must on our table!!

  8. Carly Snyder says:

    These are so perfect with any soup or chili!

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Simple. Attainable. Gathered Nutrition.