Servings: | Print Recipe | |
Notes
~You can use homemade pumpkin puree (or any winter squash, really) for this recipe. Slice your squash in half and remove the seeds. Roast at 350 F with a little oil until very tender. Scoop out the flesh and puree! I especially love butternut and red kuri for this recipe.
~If you want to make your own pumpkin pie spice, combine 1/2 teaspoon each ground cinnamon, nutmeg, ginger and allspice with a pinch of cloves.
Ingredients
- 1 cup unsweetened almond milk or your favorite nondairy milk
- 1 tablespoon apple cider vinegar
- 1 cup pumpkin puree homemade or from a can—but not pumpkin pie filling
- 1/2 cup pure maple syrup
- 1/4 cup refined coconut oil melted
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 8-inch square baking pan.
- Measure the almond milk into a liquid measuring cup and add the apple cider vinegar. Set aside to curdle.
- In a large mixing bowl, mix the pumpkin puree, maple syrup and coconut oil. Mix in the almond milk and beat until well incorporated.
- Sift in the cornmeal, flour, baking powder, pumpkin pie spice, and salt. Stir just until combined.
- Transfer the batter to your prepared baking pan. Bake until the top is golden and firm to the touch, 30 to 35 minutes. Let cool slightly before slicing.
