Pumpkin Corn Bread

4.3
(89)

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

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Prep Time:
10 mins
Cook Time:
18 mins
Total Time:
28 mins
Servings:
12
Yield:
1 dozen

Ingredients

  • 1 cup all-purpose flour

  • ¾ cup yellow cornmeal

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 eggs, well beaten

  • 1 cup canned unsweetened pumpkin puree

  • ½ cup packed dark brown sugar

  • ¼ cup canola oil

  • 1 cup coarsely chopped pecans

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 Facts (per serving)

228 Calories
12g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 228
% Daily Value *
Total Fat 12g 16%
Saturated Fat 1g 6%
Cholesterol 31mg 10%
Sodium 195mg 8%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 10g
Protein 4g
Vitamin C 1mg 5%
Calcium 42mg 3%
Iron 2mg 9%
Potassium 127mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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