A Year of Pleasures: Vegan Gluten-free Jalepeno cornbread

/Adapted (somewhat) from this blog /
Ingredients

• 1 cup cornmeal
• 1 cup all-purpose gluten-free flour blend
• ⅔ cup granulated sugar
• 1 teaspoon salt
• 3½ teaspoons baking powder
• 1 jalapeno, seeded and chopped finely
•  ¼ cup pureed pumpkin
• 1 cup unsweetened almond milk
• ½ teaspoon baking soda
• ⅓ cup olive oil

Instructions

1. Preheat oven to 400°F. Spray muffin tin with non-stick olive oil cooking spray.
2. In a large bowl, sift together cornmeal, gluten-free flour, salt, sugar and baking powder. Add in jalapeno and stir to coat each little piece.
3. Pour almond milk into measuring cup - slowly add baking soda and stir to combine.
4. In another bowl whisk together pureed pumpkin & oil. Add in milk mixture. Whisk to combine well.
5. Add wet ingredients to dry ingredients and stir well to combine.
6. Divide batter evenly among 12 muffin cups or in baking /bread pan
7. Bake in preheated oven for 20-25 minutes until lightly browned and a pick comes clean when inserted.
8. Let cool 5 minutes in the muffin pan before removing to finish cooling on a wire rack.