Pumpkin Cornbread | Isa Chandra Moskowitz

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

Preparation

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