Fall is Here and So Are Pumpkin Recipes!


Make muffins or bread with this scrumptious seasonal delight the whole family will gobble up! Yes, even your picky kids.

Serves: 4 to 6

What You Need

Bread/Muffins

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons brown sugar
1 large egg replacer
3/4 cup soymilk
1 cup canned or fresh pumpkin puree
2 tablespoons vegan butter, melted

Cinnamon Butter

4 tablespoons vegan butter
2 teaspoons agave syrup
1/2 teaspoon ground cinnamon

How to Make It

Heat oven to 375°. Grease and flour a bread loaf pan or put muffin cups in a 12-muffin tin.

Combine cornmeal, flour, baking soda, baking powder and salt in a mixing bowl.

In another bowl, whisk together the brown sugar, egg replacer, soy milk, pumpkin and butter. Combine the dry and wet mixtures and then stir until well mixed. Fill a loaf pan or muffin cups about 3/4 full and place pan in the oven. Bake for about 18 minutes or until a tooth pick can be inserted into the middle of the loaf or muffin and comes out clean/dry. Let cool on a cooling rack.

While bread or muffins cool, combine all cinnamon butter ingredients in separate bowl and stir until blended. Serve with muffins or bread.

What do you think of this recipe? Let us know how your bread/muffins turn out in the comments section below!


Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.