Vegan Pumpkin Cornbread

Is cornbread with maple syrup in it considered sweet or savory? I guess a bit of both, but I’m going to label this as savory. I don’t think that there are many if any deserts out there with onions in it, so savory it is. I’m not even the biggest fan of pumpkin and I can’t get over how delicious this pumpkin cornbread is. I know that finding vegan cream cheese may be a little hard for some people since it’s not available everywhere. I live in a smaller town in the South and am able to find some, but if you can’t, I can try making another version of this recipe for you. I don’t make cornbread all of the time, so I probably won’t make a new version unless someone requests it. If you can get your hands on some vegan cream cheese, specifically the Tofutti brand, I would say it’s worth the extra money. The cornbread is soft and rich, not dry like a lot of cornbread is.

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Vegan Pumpkin Cornbread

Servings: 12


  • 2 cups all-purpose flour $0.15
  • 2 cups yellow cornmeal (I used self-rising) $1.00
  • 1 ½ tbsp baking powder $0.22
  • 1 tsp salt $0.04
  • 1 ¼ cup almond milk or other plant-based milk $0.50
  • 8 oz vegan cream cheese (I used Tofutti) $3.49
  • 2 cups pumpkin puree $1.00
  • 2 tbsp maple syrup, plus more for serving $0.75
  • 1/3 cup vegan butter, melted plus more for greasing the pan $0.65
  • 1 small red onion, ½ sliced, ½ diced $0.60
  • ¼ cup pepitas, pumpkin seeds $1.00

Total Cost: $9.40

Cost per serving: $0.78



  1. If using a 12-inch cast-iron skillet, place it in the oven, then heat to 400F. If using any other pan, just heat the oven and grease your pan.
  2. In a large bowl, combine the flour, cornmeal, baking powder, and salt.
  3. In another large bowl, whisk together the almond milk, vegan cream cheese, pumpkin puree, maple syrup, and 1/3 cup of vegan butter. Once mixed, add in half of the onion, diced.
  4. Add the wet mixture to the dry mixture until combined, but don’t over-mix.
  5. Remove the cast-iron skillet and grease with the extra butter. Be careful because the pan is very hot. You should put the butter on the bottom and sides of the pan.
  6. Pour the cornbread batter into the pan and top with the sliced onions and pepitas. Bake at 400F for 25-30 minutes. To serve, add additional maple syrup or vegan butter if desired.


If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy

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