Perfect Pumpkin Cornbread with Cinnamon Butter

Pumpkin for breakfast, pumpkin for lunch, pumpkin for dinner. Can’t get enough pumpkins this time of year.  I love this cornbread as a batch goes a long way and is perfect for breakfast as well as with dinner and even dessert (uh yeah, old bread can be used as Pumpkin Cornbread Pudding!) But yeah, for breakfast, this cornbread rules with the home made butter. Enough chit chat, let’s bake!

Bread/Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons light brown sugar, packed
• 1 large egg replacer
• 3/4 cup soymilk
• 1 cup canned or fresh pumpkin puree
• 2 tablespoons melted vegan butter

Heat oven to 375° and grease and flour a loaf pan or 12 muffin cups.

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.

In another bowl, whisk together the brown sugar, egg replacer, milk, pumpkin, and butter. Combine the dry and wet mixtures and then stir until well incorporated. Fill a loaf pan or muffin cups about 3/4 full and place pan in the oven. Bake for about 18 minutes or until a tooth pick can be insterted into the middle of the loaf or muffin and comes out clean/dry. Let cool on a cooling rack.

Cinnamon Butter

• 4 tablespoons vegan butter, room temperature
• 2 teaspoons agave
• 1/2 teaspoon ground cinnamon

Combine all ingredients and stir until blended.

Enjoy on Meatless Monday!