The Best Vegan Pumpkin Cornbread

0 Preheat the oven to 375 degrees(F).
1 In a large mixing bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
2 In a separate medium sized mixing bowl, whisk together the pumpkin, melted vegan butter and brown sugar until smooth.
3 Pour the wet mixture into the dry mixture and then stir until fully combined, making sure there are no dry spots left.
4 Then, pour the cornbread batter into an 8x8 inch baking dish that is sprayed with non-stick spray or lined with parchment paper.
5 Smooth the batter out evenly into the baking dish and then baked for 25 to 30 minutes or until a toothpick comes out clean from the center of the cornbread.
6 While the cornbread bakes, make the whipped butter. Add the room temperature butter to a large mixing bowl or the bowl of a stand mixer. 
7 Begin to whip the butter with a hand mixer or the stand mixer, using the whisk attachment. 
8 Once the butter has started to get fluffy after 1 to 2 minutes, add the maple syrup, brown sugar, cinnamon, salt and nutmeg. Continue to whip until everything is fully combined and light and fluffy. About 1 to 2 more minutes. Chill until ready to use.
9 Once the cornbread is done, let it cool for a few minutes, cut it into squares and serve warm with the butter you made!