Pumpkin Maple Baked Beans:

3 (15oz) cans navy beans, drained and rinsed
1 sweet onion, chopped finely
1 large garlic clove, minced
3 tbsp blackstrap molasses
4-5 tbsp pure maple syrup, to taste
1.5-2 tbsp regular mustard
1 tbsp ketchup
2 tbsp apple cider vinegar
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
1/2 cup dried cranberries
1 tsp kosher salt, or to taste

Vegan Cornbread:

1 cup cornmeal
1 cup flour (I used 1/2 cup oat flour and 1/2 cup almond flour successfully, but other flours should work)
2 tbsp ground flax
3/4 tsp kosher salt
1 tbsp baking powder
1/4 cup organic cane sugar
1 cup almond milk
1/4 cup light-tasting extra virgin olive oil (or canola)