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Pumpkin Cornbread Squares [Vegan, Gluten-Free]

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These tasty Gluten-Free Vegan Pumpkin Cornbread Squares started out as regular cornbread, but ended up being a delicious, dense, dessert-style cornbread full of pumpkin spice flavor.

Just so you’ll know what to expect…they don’t have a crumbly texture like cornbread but more dense and cake-like.

And although I made these to go with the vegan chili I made for dinner, they just didn’t go with it because they are actually more on the sweet side and tasted more like a dessert.

But I especially like this recipe because it’s gluten-free, which means I can enjoy it with my family.

If you are looking for a vegan and/or gluten-free cornbread recipe without the pumpkin, try my Vegan Cornbread or my Gluten-Free and Dairy-Free Cornbread recipe.

Not only do traditional cornbread recipes contain white flour, but they are full of dairy.

Here are the typical ingredients in a traditional cornbread recipe: 1/2 CUP BUTTER, 2/3 CUP WHITE SUGAR, 2 EGGS, 1 CUP BUTTERMILK, 1 CUP CORNMEAL and 1 CUP ALL-PURPOSE (WHITE) FLOUR.

Gluten-Free Vegan Pumpkin Cornbread Squares




16 squares


  • 1 cup organic non-GMO cornmeal
  • 1/2 cup all-purpose gluten-free blend (I used Bob’s Red Mill All-Purpose Baking Flour)
  • 1/2 cup almond flour
  • 1 cup homemade almond milk
  • 1/2 cup organic maple syrup
  • 1/4 cup organic coconut oil (melted/liquid)
  • 2 flax eggs (2 tablespoons ground flax seeds + 4 tablespoons water)
  • 2 teaspoons baking powder (non-aluminum)
  • 1/2 teaspoon pink himalayan salt
  • 1/2 cup organic pumpkin puree
  • 1 teaspoon organic cinnamon powder
  • 1/4 teaspoon organic nutmeg powder
  • 1/4 teaspoon organic ginger powder
  • 1/8 teaspoon organic clove powder


  1. Put all ingredients in a medium sized bowl and stir until well combined (avoid overmixing).
  2. Pour mixture into an 8 x 8 glass baking dish.
  3. Bake at 350 degrees for 30 – 45 minutes or until cooked all the way through and golden on top.
  4. Cool for 10 – 15 minutes before serving.
  5. Enjoy!





Karielyn is a wife and mother of three. Her website “The Healthy Family and Home” features organic, healthy, clean eating and nutrient-dense foods, recipes and ingredients. No matter what diet plan you follow, Karielyn wants to help you make healthier food choices, read ingredient labels and learn about what's in the foods you eat. Eat like it matters…because it does!



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0 comments on “Pumpkin Cornbread Squares [Vegan, Gluten-Free]”

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Dottie Wagner
3 Years Ago

As a vegan who is not bothered by gluten, it is frustrating that most of the vegan recipes I find online are also gluten free. Will it work in most recipes to just substitute equal amounts of wheat flour for all of the other flours in a recipe? Thanks!


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