-
-
My review
Pumpkin Corn Bread
0
CHRISTI LARSEN
"These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes."
Added to shopping list.
Go to shopping list.
Ingredients
28 m servings 228Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7287 Ratings
-
-
-
-
-
Most helpful positive review
8/3/2002
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.
Most helpful critical review
8/11/2010
These weren't the "bomb," but they are good & I will make them again. I didn't add the nuts. That seemed odd for cornbread. Only had light brown sugar. Subtle pumpkin taste, but that's what ...
Most helpful
Most positive
Least positive
Newest
8/3/2002
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.
11/21/2005
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 ev...
11/22/2001
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 u...
10/20/2008
I made this cornbread to go with some pumpkin chili I made -- these were top notch! The pumpkin made it moist and cake-like, not dry and crumbly, making you want to choke, like most cornbread I'...
10/11/2005
I actually (a rarity) made these muffins according to the recipe and they turned out very well- my husband loved them! I would have prefered them to be bit a little less sweet. next time, I wil...
3/28/2010
Awesome! I added a splash on vanilla extract and about a tsp of pumpkin pie spice. These were wonderful warm with butter.
8/11/2010
These weren't the "bomb," but they are good & I will make them again. I didn't add the nuts. That seemed odd for cornbread. Only had light brown sugar. Subtle pumpkin taste, but that's what ...
6/27/2001
I tried to make this in a bundt pan and it simply did not work. The middle of the cake was completely raw. I will try it again as muffins because I think it does sound great.
5/4/2006
This recipe is really yummy. Cornbread with a hint of pumpkin and very moist. It doesn't turn out as well if you don't make them in muffin tins. The center doesn't get done. I didn't use nut...