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Vegan Pumpkin Cornbread with Cinnamon Maple Butter

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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 6-12 depending on size 1x




Whipped Cinnamon Maple Butter 


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer.
  6. 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.
  7. 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. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1