Ingredients
- 3/4 cup almond milk
- 1/4 cup white vinegar
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil, melted
- 1/3 cup brown sugar, packed
- 1 (15 oz) can pumpkin puree
- Vegan butter, for topping (optional, but highly recommended)
- Maple syrup, for topping (optional, but highly recommended)
Recipe Description
This Vegan Pumpkin Cornbread is a great, healthier, vegan side dish! It’s made with whole wheat pastry flour, coconut oil, and smothered in maple syrup! This cornbread has a pretty strong pumpkin, kind of earthy flavor that’s outta this world delicious and it’s so moist and dense! There is just one little rule to eating this vegan pumpkin cornbread: it’s gotta be slathered in vegan butter and plenty of maple syrup! :)
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