October really is pumpkin month, in my mind. Ok, I think November is too, but I really love pumpkin! Two months out of the year focused on this yummy gourd isn’t too much, when you think of how versatile it is in all kinds of recipes. I use pumpkin purée for so many things – adding not just flavor, but moisture, nutrients and wonderful properties that allow you to cut the fat and even egg in some recipes.
I actually showcased this recipe on FOX 5 and you can see the video here.
With my flour, cornbread is so light and fluffy in its traditional form; adding the pumpkin, spices and flaxseed meal generates a warm orange color, subtle flavor and extra nutty fiber that make a recipe even better! As with most all my recipes, this one is easily converted to dairy free, and in fact I made it with vanilla soy milk for the FOX cooking demonstration. This recipe would be great in Thanksgiving stuffing too!
- 1 egg (or egg substitute)
- 1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut…)
- 1/2 tsp. apple cider vinegar
- 2/3 cup pumpkin purée
- 1 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbs. gluten-free baking powder
- 3/4 cup cornmeal
- 1/2 cup granulated sugar
- 1 tsp. pumpkin pie spice
- 2 Tbs. flaxseed meal (optional)
Preheat oven to 350º F static or 325º F convection.
Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.