Pumpkin Corn Bread

Pumpkin Corn Bread

55 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    18 m
  • Ready In

    28 m

“These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.”

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Adjust Servings

Original recipe yields 1 dozen



  1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
  3. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
  4. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Reviews (55)

Rate This Recipe


I took these to a pot luck, the kids were eating them up like crazy! I did add some pumpkin pie spice to zip them up a bit.

K LaWall

K LaWall

Yum! I made this for my daughter's Pre-School Thanksgiving Feast. They loved them. I exchanged the canola oil for some homemade applesauce. Added a bit of chunkiness for texture and made them even healthier! I also used mini-muffin tins since they were for pre-schoolers. Thanks for the great recipe!!!



Used this recipe to fill 36 mini-muffin tins, omitting the nuts. Baked at 425 for 10 minutes. Came out perfect - flavorful, light muffins - taking them to Thanksgiving dinner today. (Note: I used peanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.)

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Amount Per Serving (12 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



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Pumpkin Bread


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Pumpkin Bread VI