The Best Vegan Pumpkin Cornbread
This plant-based pumpkin cornbread is moist and incredibly delicious!
Servings: 12
Calories: 239kcal
Ingredients
- 1 Cup All purpose flour
- 1 Cup Cornmeal
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves, ground
- 1 Can(15oz) Canned pumpkin puree
- 1/4 Cup Vegan butter, melted
- 1/2 Cup Brown sugar
Whipped Maple Cinnamon Butter
- 1/2 Cup Vegan butter, room temperature(I used country crock plant butter)
- 1/3 Cup Maple syrup
- 2 Tablespoons Brown sugar
- 1/2 teaspoon Cinnamon
- Pinch of Salt
- Pinch of Nutmeg
Instructions
- Preheat the oven to 375 degrees(F).
- In a large mixing bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In a separate medium sized mixing bowl, whisk together the pumpkin, melted vegan butter and brown sugar until smooth.
- Pour the wet mixture into the dry mixture and then stir until fully combined, making sure there are no dry spots left.
- Then, pour the cornbread batter into an 8x8 inch baking dish that is sprayed with non-stick spray or lined with parchment paper.
- Smooth the batter out evenly into the baking dish and then baked for 25 to 30 minutes or until a toothpick comes out clean from the center of the cornbread.
- While the cornbread bakes, make the whipped butter. Add the room temperature butter to a large mixing bowl or the bowl of a stand mixer.
- Begin to whip the butter with a hand mixer or the stand mixer, using the whisk attachment.
- Once the butter has started to get fluffy after 1 to 2 minutes, add the maple syrup, brown sugar, cinnamon, salt and nutmeg. Continue to whip until everything is fully combined and light and fluffy. About 1 to 2 more minutes. Chill until ready to use.
- Once the cornbread is done, let it cool for a few minutes, cut it into squares and serve warm with the butter you made!
Video
Nutrition
Calories: 239kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 239mg | Potassium: 128mg | Fiber: 2g | Sugar: 16g | Vitamin A: 553IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg