Low Fat Vegan Pumpkin Cornbread

Using at least a 2 cup measure or bowl, Combine:

1 cup soymilk
1 tsp vinegar (apple cider or white are ok)

And let sit for a moment.

In another bowl or measuring cup, combine:

1 cups cornmeal
1/2 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt

Add the following to the soymilk/vinegar mixture:

1/3 cup pumpkin puree
1 tblsp canola oil
1 tblsp agave
1 tblsp brown sugar

Mix wet and dry.
Put in muffin tins or a 8" x 8" pan (double recipe for 9" x 13" pan)
In a 350º oven, bake muffins for 18 mins, a pan for 25 or until a toothpick come out clean


This is not a very sweet recipe. You could add more brown sugar (and since this is a vegan recipe, you can taste it before baking and adjust to your liking).