Gluten Free Pumpkin Cornbread

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Prep Time15 minutes
Cook Time25 minutes
Total Time55 minutes
Servings: 9 people


  • 1 bag Dempsey Bakery Paula's Cornbread Mix
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 3 large eggs
  • 1 cup unsweetened pure pumpkin puree
  • cup light brown sugar packed
  • ¼ cup canola oil
  • 1 tbsp molassas


  • Preheat oven 400 degrees F.
  • Grease 8x8 baking pan.
  • Combine cornbread mix and spice in a large mixing bowl. Set aside
  • In a separate bowl, beat eggs lightly with whisk.
  • Add pumpkin, brown sugar, oil, and molassas to egg mixture. Combine with whisk.
  • In the large bowl, make a well in the dry ingredients.
  • Pour the pumpkin mixture into the well. Stir until just blended.
  • Pour batter into greased baking pan.
  • Bake for 25-30 minutes, until the cornbread is browned and the surface has a slightly springy feel. A toothpick inserted into the center should come out clean.
  • Let cool for 15 minutes and cut in squares to serve. Enjoy.