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Pumpkin Protein Cornbread with Pumpkin Spice Icing Recipe

★★★★★

4.7 from 171 reviews
  • Author: Lila
  • Total Time: 30 minutes
  • Yield: 9 bars 1x
  • Diet: Gluten Free

Description

This Pumpkin Protein Cornbread with Pumpkin Spice Icing is a gluten-free, no added sugar recipe perfect for a healthy and flavorful treat. Made with cornmeal, vanilla casein protein powder, and pumpkin puree, it offers a protein boost while capturing the warm, cozy flavors of fall. The sugar-free pumpkin spice icing adds a delicious finishing touch without added sugars, making it a great option for anyone looking for a nutritious yet indulgent dessert or snack.

Ingredients

Scale

For The Pumpkin Protein Cornbread:

  • 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
  • 1 1/4 cups unsweetened almond milk (divided: 1/2 cup + 3/4 cup)
  • 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

  1. Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter.
  2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, vanilla casein protein powder, baking powder, salt, pumpkin pie spice, coconut flour, and sugar-free sweetener packets. Stir well to distribute all dry ingredients evenly.
  3. Add Wet Ingredients: Pour in the liquid egg whites, 1/2 cup unsweetened almond milk, applesauce, pumpkin puree, and the remaining 3/4 cup almond milk. Mix thoroughly until the batter is smooth and well combined.
  4. Prepare Baking Dish: Grease or line an 8×8-inch baking dish with parchment paper to prevent sticking.
  5. Bake the Cornbread: Pour the batter evenly into the prepared baking dish. Bake for 20 minutes or until the cornbread is cooked through and a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cornbread moist and tender.
  6. Make the Icing: While the cornbread is baking, whisk together the powdered monk fruit sweetener, water, Pumpkin Spice Latte MoonBrew, and cinnamon to taste. Adjust the water quantity gradually to achieve a drizzle-able yet clingy consistency.
  7. Cool and Ice: Allow the cornbread to cool slightly after baking before drizzling the sugar-free pumpkin spice icing over the top. This cooling step ensures the icing sets well and doesn’t melt into the surface.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid unwanted added sugars and spices.
  • Check doneness around the 20-minute mark to prevent overbaking and maintain moisture.
  • Let the cornbread cool slightly before applying the icing to keep the topping intact.
  • Adjust the icing consistency by adding water gradually — it should be thin enough to drizzle but thick enough to cling.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin protein cornbread, gluten free cornbread, sugar free icing, healthy fall dessert, protein cornbread, pumpkin spice, no added sugar dessert

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Find it online: https://plumandpan.com/pumpkin-protein-cornbread-with-pumpkin-spice-icing-recipe/