Pumpkin Corn Bread48 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
Original recipe yields 1 dozen
- 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.
Amount Per Serving (12 total)
- 228 cal
- 12.3 g
- 26.8 g
Based on a 2,000 calorie diet
Reviews (48)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...." See more"
"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!!!"
"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.)"
Pumpkin Bread VI
Just swipe to see more like this.