Moist and fluffy Vegan Pumpkin Cornbread served with dairy-free maple cinnamon butter on top! Enjoy this as a pumpkin-spiced holiday side dish or serve with a big pot of chili.
Do you love cornbread? My classic Vegan Cornbread recipe is a must-try, with over 600 reviews from happy readers!
This Vegan Pumpkin Cornbread is everything I want in a fall and winter recipe: warm and fluffy pumpkin pie-spiced cornbread served with whipped cinnamon maple butter on top. It’s perfectly savory and sweet, has a magically moist crumb (all thanks to the pumpkin puree!), and doesn’t skimp on the slightly grainy cornmeal texture that makes cornbread cornbread.
Every bite is fantastic! I loooove when the cinnamon butter gets all melty on top of the warm cornbread. It makes me want to dip the slice into a bowl of something hearty and comforting that much more, like my Ultimate Vegan Chili or this Vegan Pumpkin Soup!
Why you’ll love this pumpkin cornbread
- Soft, moist, and fluffy – Pumpkin puree is magical in cornbread. All that extra moisture creates a melt-in-your-mouth crumb without taking away from the signature graininess.
- Fall flavors – Pumpkin puree and pumpkin pie spices in the cornbread give it a ‘classic cornbread meets vegan pumpkin pie’ vibe.
- A holiday staple – I’ll be serving this cornbread with a side of whipped cinnamon maple butter at Thanksgiving from now on. It’s the perfect start to the meal!
How to make pumpkin cornbread
Find the complete printable recipe with measurements below in the recipe card.
Whisk the flour, cornmeal, sugar, salt, baking powder, and pumpkin pie spice together in a large bowl. Add the pumpkin puree, soy milk, and vegetable oil to the bowl with the dry ingredients and stir until combined.
Pour the batter into the baking pan and bake until a toothpick inserted in the middle comes out clean.
Meanwhile, make the whipped cinnamon butter by beating the vegan butter, powdered sugar, maple syrup, cinnamon, and vanilla together in a bowl until smooth and fluffy.
Serve each slice of cornbread with a dollop of whipped butter on top and enjoy!
Frequently asked questions
Yes, you can swap the all-purpose flour for a quality gluten-free flour mix.
I haven’t tested it, but you can try cutting the sugar in half for a less-sweet cornbread. I’d also suggest skipping the whipped butter (swapping it for my Homemade Vegan Butter) since it’s pretty sweet.
It does! Pour the batter into a lined muffin tin and bake the cornbread muffins for 18 to 20 minutes at 350ºF.
You should be okay to bake it 1 to 3 days in advance and keep it covered at room temperature until you’re ready to eat. Personally, I prefer to serve the cornbread as soon as it’s done baking so I can enjoy it while it’s moist and tender (plus the warmth helps the butter melt!).
It should! Wrap the baked and cooled cornbread (or individual slices) in plastic or foil and freeze for up to 3 months. Let it defrost in the fridge overnight before serving or reheating in a 350°F toaster oven.
Pumpkin Cornbread with Whipped Maple Cinnamon Butter
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup fine yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup unsweetened soy milk
- 1/3 cup vegetable oil
Optional: Whipped Maple Cinnamon Butter
- 1/2 cup vegan butter softened
- 1/4 cup powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 8×8 or 9×9 inch pan.
- In a large bowl, add the flour, cornmeal, sugar, salt, baking powder, and pumpkin pie spice. Stir to combine.
- To the bowl with the dry ingredients, add the pumpkin puree, soy milk, and vegetable oil. Stir until well combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
- For the optional whipped cinnamon butter: Add all ingredients to a bowl and beat with an electric mixer until well combined and fluffy.
- Serve the pumpkin cornbread with the whipped cinnamon butter and enjoy!
Notes
- Gluten Free: Try replacing the all-purpose flour with a quality gluten-free flour mix.
- Nutritional information is an estimate only and is only for the pumpkin cornbread, without any maple butter on top, since this will depend on how much you serve it with.
