Real Recipes From Real Home Cooks ®

vegan pumpkin cornbread

(1 rating)
Recipe by
misty smith
San Angelo, TX

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!

(1 rating)
yield 9 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For vegan pumpkin cornbread

  • 1 box
    jiffy corn muffin mix
  • 1 Tbsp
    ground flax seed
  • 3 Tbsp
  • 1/2 c
    non dairy milk (i used unflavored soy milk)
  • 1 c
    pumpkin puree
  • 1 tsp
    pumpkin pie spice
  • 1 Tbsp
    splenda (optional)

How To Make vegan pumpkin cornbread

  • 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!