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Pumpkin Cornbread with Whipped Gingerbread Butter
Servings:
8
Calories:
Author:
Amber
Print Recipe
Ingredients
For the Pumpkin Cornbread:
1
cup
cornmeal
1
cup
unbleached white whole wheat flour
1
tablespoon
aluminum-free baking powder
½
teaspoon
salt
1
teaspoon
pumpkin pie spice
½
cup
coconut sugar
2
eggs
1
cup
pumpkin puree
¼
cup
coconut oil
melted & cooled
For the Whipped Gingerbread Butter:
1
stick butter
softened
2
teaspoon
maple syrup
1
teaspoon
molassas
½
teaspoon
cinnamon
¼
teaspoon
ground ginger
⅛
teaspoon
nutmeg
dash ground cloves
zest of one clementine
⅛
teaspoon
salt
Instructions
Preheat oven to 400 degrees (F) and spritz a cast iron skillet w/ non-stick spray. Set aside.
In a large bowl, whisk together corn meal, flour, baking powder, salt, pumpkin pie spice, and coconut sugar.
In a separate bowl, whisk eggs, pumpkin, & cooled coconut oil together until well mixed.
Add wet into dry and stir until the dough just comes together.
Pour batter into the skillet and bake for 20-25 minutes.
Serve warm slathered w/ the whipped gingerbread butter.
For the Whipped Gingerbread Butter:
Add all of the ingredients to the bowl of a stand mixer (or use a hand mixer) and whip until fluffy & well mixed.
Serve on warm pumpkin cornbread.
Enjoy!
Notes
*Recipe adapted from
Two Peas & Their Pod
Nutrition
Serving:
1
g