This Vegan Maple Pumpkin Corn Bread is a super moist and fluffy. It’s a crowd pleasing delicious seasonal twist on regular corn bread and it only made with 9 simple ingredients! (Vegan, gluten free & oil free)

My first ever cornbread I had was a maple pumpkin cornbread at a small vegan restaurant in my first year of university, which truly inspired today’s recipe share. It was absolutely delicious. Moist, fluffy, cakey and a little sweet- the perfect combination. I ate it slathered in vegan butter and maple syrup but it was the perfect thing to dip my savoury meals into too! Once the restaurant closed, I was so determined to re-create their recipe. It took a couple trials for me to get the right consistency and taste, but I finally got the right ratios of ingredients and super happy with how they came out!

It’s only 9 simple ingredients and you can totally adjust the amount of sweetness depending on what you’re going for! I personally prefer it on it’s own with some vegan butter and a drizzle of maple syrup but it’s the perfect side for any savoury stews or soups too!

Why I know you’ll LOVE this Vegan Maple Pumpkin Corn Bread! It:

  • is slightly sweet from the maple and savoury from the pumpkin

  • is moist and fluffy on the inside

  • has a crispy exterior

  • is super easy to make

  • can be paired with sweet or savoury dishes

  • is vegan friendly

  • is gluten free

  • is oil free

  • & makes the most holiday flavour packed corn bread ever!!

Tips and Tricks to making Vegan Maple Pumpkin Corn Bread

  • before transferring in the buttermilk, be sure it’s thickened up, or else it will change the texture of the corn bread

  • sift in the flour, baking powder, baking soda and pumpkin spice so no clumps form and for an even batter

  • for a sweeter corn bread, increase maple syrup by 2 tablespoons

  • enjoy with vegan butter and more maple syrup or chili (it’s best eaten warm)!

  • if heating it up, place a damp paper towel over the corn bread and microwave for a few seconds to hold it’s moisture

If you recreate this Vegan Maple Pumpkin Corn Bread please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 c soy milk (200ml)

  • 1 tbsp apple cider vinegar

  • 1 c corn meal (165g)

  • 1 c gluten free flour blend (120g)

  • 3/4 c pumpkin puree

  • 2-4 tbsp maple  (40g)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp pumpkin spice

  • 1/2 tsp salt

Method

  1. Pre-heat the oven to 350c

  2. Whisk together the soy milk and ACV to create dairy-free butter milk

  3. In the meantime, into a large bowl mix together the pumpkin puree with the maple syrup, and then add in the cornmeal, gluten free flour blend, pumpkin spice, baking powder, baking soda and salt and mix

  4. Stir in the buttermilk and mix until batter forms

  5. Line a 8×8 inch baking tin and scrape the batter inside and spread evenly across the tin

  6. Place into the oven for 30 minutes, and once it’s done take it out and enjoy!

Notes

  • SERVINGS: 9 pieces (8×8 inch pan)

  • PREP TIME: 10 minutes

  • COOK TIME: 30 minutes

  • INGREDIENTS: 9

  • DIFFICULTY: EASY

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Read More About Me

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2 Comments

  1. I made this recipe yesterday for thanksgiving, so I wanted to give some notes for anyone else who tries this recipe:
    – like the other commenter mentioned, my cornbread was pretty gummy and dry. I’m not gluten free, so I used regular all purpose flour which could have contributed to the bad texture. I used soy milk and it curdled fine, so I don’t think that’s the issue here.
    -I added 2 tbsp of maple syrup, and it would have been better with 4 tbsp since it needed some more sweetness to bring out the flavors of the pumpkin puree and balance the pumpkin spice.
    -I probably would have cut the pumpkin spice to a 1/2 tsp and then add a 1/2 tsp of cinnamon since the PS came on a little too strong for my taste.
    -recipe is super easy to make and the batter came together easily, so no complaints there!

    Reply

  2. I made this yesterday!! Mine was more cracked and not as smooth as yours though. It was quite crumbly and gummy too. Not sure if because I had no soy milk, so I used oat mylk 😅 Maybe that’s why the texture was effected?? Because the “buttermilk” did not curdle and was not thick. Flavour and everything else was good though!! And super super easy!!

    Reply