Hello & Happy Saturday!!

I don’t typically feature new recipes on a weekend, but this one was just too good to pass up! Since the first sign of fall I’ve been whipping up effortless pumpkin concepts as let’s face it..

Basic or not, everyone loves pumpkin until they get maxed out on it a month later, and with taking care of a newborn we’ve become all about the effortless lol.

You can pretty much throw pumpkin in any recipe and make it work. What I do see a lot of though is people throwing in a tablespoon of pumpkin puree and defining it as a pumpkin recipe lol. 1tbsp of puree does not a “pumpkin recipe” make. I personally love at least 1 cup in a recipe to garner any nutrients, take on the gorgeous orange hue and to provide that mellow pumpkin flavor.

While I’ve produced the staple pumpkin cookies, muffins, cinnamon rolls, breads and more, I’ve been looking for more unique concepts such as the Pumpkin Biscuits and now the new vegan Pumpkin Cornbread! If you know me, you know I’m all about the biscuits, but as a true Southerner, I also love a good cornbread!

What’s fab about this recipe, is everything! It’s quick, easy, affordable, packs flavor, has just enough moisture, that gorgeous orange hue, pairs seamlessly with the Cinnamon Maple Butter, is perfect to pair with soup, perfect for fall, great for entertaining, and still possesses that classic corn flavor!

If you love all things pumpkin or fun festive vegan recipes, you’re going to love this new vegan Pumpkin Cornbread with Cinnamon Maple Butter!!

Why this recipe is great:

Quick

Easy

Affordable

Perf for fall

No dairy or eggs

Packs tons of flavor

Pairs perfectly with the Cinnamon Maple Butter!

!Cornbread

1 cup all-purpose flour

1 cup cornmeal

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 tsp pumpkin spice

1/2 cup packed light-brown sugar, coconut sugar, or maple syrup

1/4 cup vegan butter, melted

1 cup canned pumpkin puree

1/2 cup vegan sour cream

2 tbsp Follow Your Heart vegan egg powder combine with 4tbsp water

Whipped Cinnamon Maple Butter

1/2 cup vegan butter

1/3 cup Maple Syrup

1 tsp ground cinnamon

Preheat oven to 375 degrees.
For the cornbread: In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, pumpkin spice for 20 seconds. Make a well in center of flour mixture then set aside.
In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted vegan butter and pumpkin puree and whisk to combined.
Mix in vegan sour cream and vegan eggs (mixture will be thick) until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer.
Bake in preheated oven for 20 minutes or until toothpick inserted into center comes out free of batter. Cool slightly on a wire rack then cut into squares.
For the cinnamon honey butter: Whip butter with a fork or an electric/standing mixer until smooth.
Add in maple syrup and cinnamon and continue to combine until light and fluffy.