Pumpkin Cornbread with Whipped Maple Cinnamon Butter
Moist and fluffy Vegan Pumpkin Cornbread served with dairy-free maple cinnamon butter on top! Enjoy this as a pumpkin-spiced holiday side dish or serve with a big pot of chili.
Servings: 12 pieces
Calories: 156kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup fine yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup unsweetened soy milk
- 1/3 cup vegetable oil
Optional: Whipped Maple Cinnamon Butter
- 1/2 cup vegan butter softened
- 1/4 cup powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 8x8 or 9x9 inch pan.
- In a large bowl, add the flour, cornmeal, sugar, salt, baking powder, and pumpkin pie spice. Stir to combine.
- To the bowl with the dry ingredients, add the pumpkin puree, soy milk, and vegetable oil. Stir until well combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
- For the optional whipped cinnamon butter: Add all ingredients to a bowl and beat with an electric mixer until well combined and fluffy.
- Serve the pumpkin cornbread with the whipped cinnamon butter and enjoy!
Notes
- Gluten Free: Try replacing the all-purpose flour with a quality gluten-free flour mix.
- Nutritional information is an estimate only and is only for the pumpkin cornbread, without any maple butter on top, since this will depend on how much you serve it with.
Nutrition
Serving: 1of 12 pieces | Calories: 156kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 204mg | Potassium: 225mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3220IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg