This is my go-to cornbread recipe. The pumpkin makes it moist and festive… and you know I love any extra veggies I can get!


One 8×8 pan


  • 1 cup whole wheat flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin pie spice
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil (or EVOO)
  • 1/4 cup milk of choice


  1. Preheat oven to 400 degrees. Mix dry ingredients in a large bowl.
  2. In a separate bowl, add all the wet ingredients and mix well.
  3. Stir the wet¬†ingredients into the dry ingredients until just combined (don’t over mix!).
  4. Pour into a greased 8X8 pan and bake 25-30 minutes.

Delicious topped with honey!

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