vegan pumpkin cornbread

Name: Vegan Pumpkin Cornbread
Prep time: 10 min
Cook time: 45 min
Yield: 9
Ingredients: 1 box(es) jiffy corn muffin mix; 1 tablespoon(s) ground flax seed; 3 tablespoon(s) water; 1/2 cup(s) non dairy milk (i used unflavored soy milk); 1 cup(s) pumpkin puree; 1 teaspoon(s) pumpkin pie spice; 1 tablespoon(s) splenda (optional)

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41 Pinches

misty smith

San Angelo, TX

Updated on Dec 11, 2011

Ever have any leftover pumpkin puree and not quite sure what to do with it? Well, here's a solution! This recipe is a very tasty one, my kids loved it as did my boyfriend. So, if you're on the look out for something new this is a fun recipe to try!

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prep time 10 Min

cook time 45 Min

method ---

yield 9 serving(s)

Ingredients

1 box jiffy corn muffin mix
1 tablespoon ground flax seed
3 tablespoons water
1/2 cup non dairy milk (i used unflavored soy milk)
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 tablespoon splenda (optional)

How To Make vegan pumpkin cornbread

Step 1

Here's where the vegan part comes in. Instead of making the cornbread according to package directions, this is what I do. Mix the flax seed and water together in a separate bowl. Set in fridge and allow to set 5 minutes or so. While that's setting, pour the Jiffy mix into a medium size bowl and add all other ingredients. I added a lil Splenda to it so it came out a little sweeter, due to the pumpkin being in there. Add the flax seed mixture. If the water has seperated from the seeds, it's perfectly ok. Just mix together and our into cornbread mixture. Once everything is well blended, pour into a greased 9 by 9 square baking pan. Bake in the oven at 350 for 45 minutes or until a knife inserted into the bread comes out clean. Viola! Enjoy!
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