Vegan Pumpkin Cornbread

This Vegan pumpkin cornbread is moist and flavorful, my new favorite way to eat cornbread, the added pumpkin puree, pumpkin spice blend takes your cornbread to another level both in taste and texture.

5 from 11 votes

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Course: Dessert

Cuisine: American

Keyword: vegan pumpkin cornbread

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 139kcal

Equipment

1 9x13 casserole pan

Ingredients

1 1/2 cups almond milk
1/4 cup ground flax seeds (golden kind)
1/4 cup Vegan Butter melted or coconut oil
1 teaspoon vanilla
1 cup organic cornmeal
1 cup all-purpose gluten-free flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup pumpkin puree

Instructions

Preheat oven to 375 degrees F. Grease an 8x8 pan with cooking spray and set aside.
In a medium bowl, combine almond milk, ground flaxseeds, melted butter, and vanilla. Stir well, and set aside.
. In a large bowl, mix cornmeal, gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the almond milk mixture and stir well to combine. Fold in the pumpkin puree and mix well.
Scoop the batter into the prepared baking pan and spread evenly, bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool for about 5 minutes; remove from the pan onto a cooling rack. Serve immediately.

Nutrition