Pumpkin Corn Bread

48 Reviews

Prep: 10 min
Cook: 18 min
Ready In: 28 min

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

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Metric US

Original recipe yields 1 dozen

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
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.
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.
Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition

Amount Per Serving (12 total)

Calories
228 cal
11%

Fat
12.3 g
19%

Carbs
26.8 g
9%

Based on a 2,000 calorie diet

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Reviews (48)

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Julie

Sep. 30, 2003

"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...." See more"

K LaWall

Nov. 21, 2005

"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 hea..." See morelthier! I also used mini-muffin tins since they were for pre-schoolers. Thanks for the great recipe!!!"

MDIETER

Sep. 30, 2003

"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 pe..." See moreanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.)"

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