Vegan Pumpkin Cornbread

October 15, 2015

449

Vegan Pumpkin Cornbread - made with whole wheat pastry flour, coconut oil, and smothered in maple syrup!

¾ cup almond milk, room temperature
¼ cup white vinegar
1 cup cornmeal
1 cup whole wheat pastry flour
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup coconut oil, melted
? 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)

Preheat your oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray. Stir together almond milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.
See the full directions on my site

Nutritions

Calories
287

Sodium
296mg
12% DV

Fat
15g
23% DV

Protein
23g
46% DV

Carbs
16g
5% DV

Fiber
2g
9% DV