Pumpkin Corn Bread

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

• Preparation Time: 10 mins
• Cooking Time: 18 mins
• Total Time: 28 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ cup packed dark brown sugar
• ¼ cup canola oil
• ¾ cup yellow cornmeal
• 1 cup coarsely chopped pecans
• 2 eggs, well beaten
• 1 cup canned unsweetened pumpkin puree

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

Step 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.

Step 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.

Step 4

Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.