Dessert

Pumpkin Protein Cornbread with Pumpkin Spice Icing Recipe

ByLila Prescott October 5, 2026October 5, 2026

Introduction

This Pumpkin Protein Cornbread is a deliciously moist and gluten-free treat, packed with wholesome ingredients and a boost of protein. Topped with a sugar-free pumpkin spice icing, it’s perfect for a healthy snack or breakfast option that captures the cozy flavors of fall.

A close-up of a golden yellow pumpkin protein cornbread piece with a bite taken out, showing its soft and moist inside texture mixed with some darker cinnamon spots. It has a smooth, thin layer of light brown sugar-free cinnamon icing on top. A woman's hand gently holds the cornbread from the bottom and side. In the background, more squares of the same cornbread with icing can be seen on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup cornmeal
1/2 cup vanilla casein protein powder

1/2 tbsp baking powder
1/4 tsp salt

1/2 tsp pumpkin pie spice
1/4 cup coconut flour

3 packets sugar-free stevia or monk fruit sweetener
1/2 cup liquid egg whites
3/4 cup unsweetened almond milk

1 single-serve cup of applesauce
1/4 cup pumpkin puree

For the Sugar-Free Pumpkin Spice Icing:

1/4 cup powdered monk fruit sweetener
2 tbsp water
1 scoop Pumpkin Spice Latte MoonBrew

Cinnamon, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, mix the cornmeal, vanilla casein protein powder, baking powder, salt, pumpkin pie spice, coconut flour, and sweetener packets until well combined.

Step 3: Add the liquid egg whites, almond milk, applesauce, pumpkin puree, and additional almond milk to the dry ingredients. Stir until the batter is smooth and combined.
Step 4: Pour the batter into a greased or parchment-lined 8×8-inch baking dish, spreading evenly.
Step 5: Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is cooked through.

Step 6: While the cornbread bakes, whisk together the powdered monk fruit sweetener, water, Pumpkin Spice Latte MoonBrew, and cinnamon to create the icing. Adjust water as needed to achieve a drizzle-friendly consistency.
Step 7: Allow the cornbread to cool slightly before drizzling the pumpkin spice icing on top. Serve and enjoy!

Tips & Variations

Use pure pumpkin puree rather than pumpkin pie filling to avoid added sugars and spices that may alter the flavor.

Check the cornbread around 20 minutes to prevent overbaking and maintain moisture.
Let the cornbread cool a bit before adding the icing to prevent it from melting completely.
Adjust the icing thickness by adding water gradually until it’s thin enough to drizzle but still clings to the cornbread.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 15-20 seconds or until warmed through. The icing may soften when refrigerated but can be refreshed with a light drizzle of additional icing before serving.

How to Serve

A close-up image shows a piece of soft pumpkin protein cornbread with a golden yellow crumb and a slightly dense texture, held gently by a woman's hand. The top layer of the cornbread is coated with a smooth layer of light brown sugar-free cinnamon icing, giving a glossy finish. In the background, a white marbled surface holds more square pieces of the cornbread, each topped evenly with the same cinnamon icing. The lighting highlights the moistness and texture of the cornbread, making it look inviting and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute vanilla casein protein powder with another vanilla-flavored protein powder you prefer, but note that texture and flavor may vary slightly.