If there’s one thing you learn about me in the upcoming months, it’s that I absolutely love fall and I will try to put pumpkin in everything. Wait…and you’ll see.

Pumpkin Cornbread
1 ¼ cup flour
¾ cup cornmeal
1/3 cup pumpkin puree
¼ cup coconut or vegetable oil
½ cup agave or maple syrup
1 ¼ cup almond or coconut milk
2 tsp baking powder
1 Tbs cinnamon
1 tsp nutmeg

Pre-heat oven to 400 degrees.
Lightly coat 9 inch cast-iron skillet with coconut oil (I typically dab a paper towel in the oil and rub the skillet)
Prepare batter in large bowl. Mix all dry ingredients (flour, cornmeal, baking powder and spices). Then gradually add in the wet, while stirring well.
Pour batter into cast iron skillet. Bake 20-25 minutes, until slightly golden brown on top. (To test middle, stick toothpick in center and if it comes out clean it’s ready!)