top of page

Gluten Free Pumpkin Cornbread


  • 1 cup Roasted White Corn Flour *

  • 1 ⅓ cups brown rice flour *

  • 1 cup tapioca starch/flour *

  • 1 cup light brown sugar

  • 1 cup sugar

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • 1 can (15 oz.) pumpkin puree or 2 cups cooked fresh pumpkin puree

  • 3 eggs or egg substitute

  • ⅓ cup light flavored olive oil

  • ¾ cup semi-sweet chocolate chips, divided

* If you are not in need of a gluten-free recipe, simply substitute a total of 3 cups all-purpose flour for the items marked with an asterisk.


  1. Preheat the oven to 350 degrees. Grease muffin tins, loaf pans, or line with paper liners. Stir together the flours, sugar, spice, baking soda, and salt. Add the pumpkin and mix until smooth. Stir in the eggs and oil and mix again until combined. Stir in ½ cup chocolate chips.

  2. Pour the batter into loaf pans or scoop into muffin cups (about ⅔ full). Scatter the remaining chocolate chips over the top of the muffins or loaves. Bake 16 - 18 minutes, until toothpick inserted comes out mostly clean. Let the bread cool completely and store in an airtight for a few days or freeze for up to three months.

Yield: 18 muffins or one full-size loaf pan

bottom of page