Pumpkin Protein Cornbread with Pumpkin Spice Icing [no added sugar + gluten-free]

This easy pumpkin protein cornbread features vanilla casein, pumpkin puree, pumpkin pie spice, and sugar-free pumpkin spice icing. Ready in 20 minutes!

Pumpkin Protein Cornbread

If you’re a pumpkin spice lover, this Pumpkin Protein Cornbread With Sugar-Free Pumpkin Spice Icing is the perfect fall treat! Made with cornmeal, vanilla casein protein powder, pumpkin puree, and warm pumpkin pie spices, this easy recipe puts a protein-packed twist on classic cornbread.

The cornbread is baked and then topped with a sweet, sugar-free pumpkin spice icing made with powdered monk fruit sweetener and Pumpkin Spice Latte MoonBrew. It’s cozy, flavorful, and perfect for breakfast, an afternoon snack, or a little something sweet with your morning coffee.

With just 20 minutes of baking time, this easy pumpkin protein cornbread is a delicious way to enjoy all the flavors of fall!

Why You’ll Love This Pumpkin Protein Cornbread

• Packed With Pumpkin Spice Flavor: Pumpkin puree, pumpkin pie spice, and cinnamon create a warm, cozy fall flavor.
• Protein-Packed: Vanilla casein protein powder adds protein while complementing the sweetness of the pumpkin.
• Sugar-Free Icing: The pumpkin spice icing uses powdered monk fruit sweetener for a sweet finish without traditional powdered sugar.
• Easy To Make: Simply mix the ingredients, pour the batter into a baking dish, and bake.
• Perfect For Meal Prep: Slice into squares and enjoy throughout the week as a breakfast or snack.

Ingredients You’ll Need

For The Pumpkin Protein Cornbread

• Cornmeal: Gives the cornbread its classic texture and flavor.
• Vanilla Casein Protein Powder: Adds protein and a subtle vanilla flavor that pairs perfectly with pumpkin. Code healthyhelper saves!
• Baking Powder: Helps the cornbread rise as it bakes.
• Salt: Balances the sweetness and enhances the overall flavor.
• Pumpkin Pie Spice: Adds a warm blend of spices that makes this recipe taste like fall.
• Liquid Egg Whites: Help bind the ingredients together.
• Unsweetened Almond Milk: Adds moisture to the batter.
• Applesauce: Helps keep the cornbread moist while adding natural sweetness.
• Pumpkin Puree: Brings classic pumpkin flavor and a tender texture. Be sure to use pure pumpkin puree rather than pumpkin pie filling.
• Coconut Flour: Adds structure and absorbs moisture in the batter.
• Sweetener Packets: Add sweetness to the cornbread.
• Almond Milk: Helps bring the batter together and creates a smooth consistency.

For The Sugar-Free Pumpkin Spice Icing

• Powdered Monk Fruit Sweetener: Creates a sweet, smooth icing without traditional powdered sugar.
• Water: Helps thin the icing to a drizzle-able consistency.
• Pumpkin Spice Latte MoonBrew: Adds a cozy pumpkin spice latte flavor to the icing.
• Cinnamon: Adds a warm, aromatic finish that complements the pumpkin spice flavor.

How To Make Pumpkin Protein Cornbread

Step 1: Prepare The Batter

Preheat your oven to 350°F.

In a large mixing bowl, combine the cornmeal, vanilla casein protein powder, baking powder, salt, pumpkin pie spice, coconut flour, and sweetener packets.

Add the liquid egg whites, unsweetened almond milk, applesauce, pumpkin puree, and milk. Mix until everything is well combined and the batter is smooth.

Step 2: Bake The Cornbread

Pour the batter into a greased or parchment-lined 8×8-inch baking dish. Spread it evenly into the corners.

Bake for 20 minutes, or until the cornbread is set and cooked through.

Step 3: Make The Sugar-Free Pumpkin Spice Icing

While the cornbread bakes, whisk together the Lakanto powdered monkfruit sweetener, water, Pumpkin Spice Latte MoonBrew, and cinnamon in a small bowl.

Mix until smooth, adjusting the consistency with a little extra water if needed.

Step 4: Drizzle And Serve

Allow the cornbread to cool slightly before drizzling the sugar-free pumpkin spice icing over the top.

Slice into squares and enjoy!

Tips For The Best Pumpkin Protein Cornbread

• Use Pure Pumpkin Puree: Pumpkin pie filling contains added sugar and spices, which can change the flavor and sweetness of the recipe.
• Don’t Overbake: Check the cornbread around the 20-minute mark to help keep it moist and tender.
• Let It Cool Before Icing: Let the cornbread cool slightly to prevent the icing from melting completely into the surface.
• Adjust the Icing Consistency: Add water a little at a time until the icing is thin enough to drizzle but thick enough to cling to the cornbread.

How To Store Pumpkin Protein Cornbread

Store leftover pumpkin protein cornbread in an airtight container in the refrigerator for up to 4 days.

For longer storage, cut the cornbread into individual squares and freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I Make This Pumpkin Protein Cornbread Ahead Of Time?

Yes! You can bake the cornbread a day ahead and store it in the refrigerator. For the freshest flavor and texture, prepare the icing shortly before serving.

Can I Use A Different Protein Powder?

This recipe was developed using vanilla casein protein powder. Other protein powders may absorb liquid differently, which can affect the texture and moisture of the finished cornbread.

Is The Pumpkin Spice Icing Sugar-Free?

The icing is made with Lakanto powdered monk fruit sweetener instead of traditional powdered sugar. Check the labels of your other ingredients if you’re looking to keep the entire recipe free of added sugar.

Can I Make This Recipe Without The Icing?

Absolutely! The pumpkin protein cornbread is delicious on its own, but the sugar-free pumpkin spice icing adds an extra layer of sweetness and fall flavor.

More Pumpkin Recipes To Try

If you’re craving more pumpkin-inspired treats, check out these recipes!

Talk soon,