*Updated* Vegan Pumpkin Cornbread

Love Life and Lollipops- Vegan Pumpkin Cornbread

A while back I posted a vegan, pumpkin cornbread here.  It was gluten-free and really yum, but honestly, not fantastic.  The flavor was good, but it was a bit crumblier that I would have liked.  I wanted a more moist version that would pair well with my soups or chili or even some Jamaican style rice and peas, so last week I set out to make some.  I lucked out and hit the nail on the head on the first shot!

It was flavorful and moist and totally delicious!

Here's how I did it:


  • 1 cup maple syrup
  • 1½ cups coconut milk mixed with 2 tablespoons apple cider vinegar
  • 2 tablespoons flax meal
  • 2 tablespoons wheat germ
  • 1 can organic pumpkin
  • ¼ cup coconut oil
  • 1½ cups cornmeal
  • 1½ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  1. Preheat oven to 375 degrees.
  2. Line a 9x9 or a muffin tin (I use a mini loaf pan cause I think it’s supercute) with parchment paper then coat with coconut oil.
  3. In the bowl of a mixer combine the maple syrup, coconut milk mixture, flax, germ, pumpkin, and coconut oil.
  4. In a separate bowl, combine the cornmeal, flour, baking soda and powder, salt, and cinnamon.
  5. Add the dry mixture to the wet and mix until combined.
  6. Pour into pans and bake for 25 minutes.
  7. Serve warm with a bit of coconut butter spread or Earth Balance!

It was actually so good we all ate waaaay too much of it.  I had to give some away to friends down the street just to get it out of my house;)  Avi loved it too and ate a ton!  Check her out grubbing: