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My review
Pumpkin Corn Bread
CHRISTI LARSEN
"These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes."
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Ingredients
28 m servings 228 calsOriginal recipe yields 12 servings (1 dozen)
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 228 calories; 12.3 g fat; 26.8 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 195 mg sodium. Full nutrition
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Reviews
Read all reviews 7184 Ratings
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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 ...
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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.