1 cup non-dairy milk
1 teaspoon apple cider vinegar
1 1/2 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar (optional)
1/4 cup canola oil
1/2 cup pumpkin puree
1 tablespoon pumpkin seeds or sunflower seeds (optional)
Preheat your oven to 450 degrees. Oil a 9 inch cast-iron skillet, or 2 mini loaf pans. If you're using a cast-iron skillet, put it in the oven to preheat as well.
In a medium sized bowl combine the milk and apple cider vinegar, and set this aside.
In a larger bowl combine all of the dry ingredients.
Stir the canola oil and pumpkin puree into the milk mixture until everything is combined. Pour this into the flour mixture, and carefully stir until everything is just combined. Be careful not to over mix!
Pour the cornbread into its prepared vessel, and top the batter with the seeds.
Bake 20-25 minutes. The cornbread is done when it is golden in color and a toothpick comes out cleanly.