Pumpkin Cornbead

This Pumpkin Cornbread has a touch of pumpkin and maple syrup making it a delicious bread that is perfect for fall!

Pumpkin Cornbread from Treble in the Kitchen low FODMAP, gluten free, dairy freeThis post is sponsored by Sprouts Farmers Market, but as usual all opinions are my own. 

OK, who is excited for fall?  While summer is officially my favorite season, there is something about fall that I just can’t resist.  The crisp weather is energizing, the colorful leaves are beautiful, and I’ve been in love with pumpkin since before it was cool 😉

When Sprouts asked to send me some of their special pumpkin products, the pumpkin lover in me gave an immediate “yes!”

Sprouts Pumpkin Products

ALL of the products were flavorful and oh so fall, but there were three that stole my heart.

1. I loved this Pumpkin Pie lip balm.

Sprouts Pumpkin Lip Balm

One of the reasons I love summer is because of hiking season, so I try to get as many fall hikes in as possible!  Something I always bring with me while hiking is lip balm because the dry air and sunshine makes my lips soooo dry.  Last weekend, I made sure to bring this pumpkin pie lip balm with me and it worked like a charm! No dry or chapped lips after hiking up past 14,000 feet.

2.  Pumpkin Spiced Apple Cider

Sprouts Pumpkin Apple Cider

Calling all apple cider fans!  This stuff is d-lish!  The ingredient list looks pretty great for a sweet drink and it tastes absolutely wonderful.

While this cider tastes great on it’s own, we added it to some fall sangria which really took it over the top!

Fall Sangria

3.  Maple Pumpkin Butter

Sprouts Maple Pumpkin Butter

I saved the best for last on this one.  I was shocked at how much I love this maple pumpkin butter!  The texture is very similar to apple butter, the flavor is sweet but not over the top, it tastes wonderful mixed in oats, and it’s the BEST on my Pumpkin Cornbread (recipe below!).

Pumpkin Cornbread from Treble in the Kitchen low FODMAP, gluten free, dairy free


OK, now this cornbread…

In addition to loving all things pumping, I’ve also always loved cornbread.

Last weekend, I totally had a hankering for cornbread and thought I would jump on the early fall pumpkin train by mixing some in the batter and let me tell you…best decision ever! The bread is slightly sweet from maple syrup and perfectly moist due to the pumpkin.

Pumpkin Cornbread from Treble in the Kitchen low FODMAP, gluten free, dairy free

What really takes this bread to the next level is the addition of that Maple Pumpkin Butter I mentioned up above 🙂

Pumpkin Cornbread from Treble in the Kitchen low FODMAP, gluten free, dairy freePumpkin Cornbread from Treble in the Kitchen low FODMAP, gluten free, dairy free

And because fall officially starts tomorrow, go ahead and do yourself a favor by making this tasty side dish, breakfast, dessert, or treat (however cornbread fits into your life!)

If you have dietary needs, this bread is low FODMAP, gluten free, and dairy free.  Feel free to enjoy!

#TalkPumpkinToMe with this Pumpkin Cornbread! Click To Tweet

If you whip up a batch of this Pumpkin Cornbread, share it on instagram with #trebleinthekitchen so I can see your creation!

Pumpkin Cornbead
Prep time
Cook time
Total time
This Pumpkin Cornbread has a touch of pumpkin and maple syrup making it a delicious bread that is perfect for fall!
Recipe type: bread, side dish, breakfast, low FODMAP, gluten free, dairy free
Cuisine: American
Serves: 12 pieces
  • 1 cup cornmeal
  • 1⅓ cup gluten free flour blend (I used Bob's Red Mill Gluten Free 1:1)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ½ cup canned pumpkin puree
  • 1 egg
  • ¼ cup maple syrup
  • ½ cup unsweetened almond milk
  • 2 Tbsp melted and cooled coconut oil
  1. Preheat the oven to 400 degrees fahrenheit. Spray an 8x8 inch glass baking dish with coconut oil cooking spray.
  2. In a large bowl, combine all of the dry ingredients (cornmeal, gluten free flour, baking powder, baking soda, and salt)
  3. In the bowl of a mixer, or a separate bowl, combine all the wet ingredients (pumpkin puree, egg, maple syrup, almond milk, coconut oil).
  4. Begin to add the dry to the wet ingredients in about 3 batches, mix until combined.
  5. Pour the batter into the prepared 8x8 baking dish.
  6. Bake at 400 degrees for 28-30 minutes, or until a toothpick inserted comes out clean.
  7. Allow to cool before cutting and serving.
Nutrition Information
Serving size: 1/12 of recipe Calories: 134 Fat: 3 g Carbohydrates: 24 g Sugar: 4 g Sodium: 374 mg Protein: 3 g

Pumpkin Cornbread from Treble in the Kitchen low FODMAP, gluten free, dairy freeCheck out these other pumpkin recipes:

Pumpkin Egg White Oats

Pumpkin Egg White Oats via Treble in the Kitchen

Pumpkin Bread

Grain Free Pumpkin Bread from Treble in the Kitchen #lowFODMAP #paleo #glutenfree

Pumpkin Cookies

The Easiest Pumpkin Cookies from Treble in the Kitchen

Question of the Day:

  • Are you a pumpkin lover? 
  • How do you like to eat pumpkin?


  1. yummy! I am ready for fall and all things pumpkin! It is still so hot in Dallas, but I am hoping it cools down soon because a pumpkin spiced latte sounds incredible!

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