Pumpkin Corn Bread

          

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

Original recipe makes 1 dozen

Ingredients

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, well beaten
1 cup canned unsweetened pumpkin puree
1/2 cup packed dark brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

  • PREP

    10 mins

  • COOK

    18 mins

  • READY IN

    28 mins

Directions

  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.

Nutrition

Calories: 228 kcal
Carbohydrates: 26.8 g
Cholesterol: 35 mg
Fat: 12.3 g
Fiber: 2.1 g
Protein: 3.8 g
Sodium: 195 mg