So last night, my husband made his super amazing black bean vegetable chili, and I wanted something to go with it. I happened to have a box of the Trader Joe's cornbread mix, which works pretty well with non-dairy milk and a flax egg, but there was a can of pumpkin sitting on the shelf next to it. I looked at them, and thought, hey, why not?
So - take
1 box TJ's cornbread mix
1/2 teaspoon pumpkin pie spice
1 15 ounce can pumpkin puree
1/4 cup oil
1/2 cup non dairy milk (I used vanilla soy, because that's what our default is around here)
Mix together, spoon into muffin cups, and bake about 25-30 minutes at 350.
These were great, moist without being heavy, tender, with just the right amount of pumpkin flavor and just a hint of spice. Definite do over.