Pumpkin Corn Bread Recipe
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Pumpkin Corn Bread

By: CHRISTI LARSEN  
"These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes."

Rating: This weblink has been rated 23 times with an average star rating of 4.0 Read Reviews (21)

Rate/Review | 885 people have saved this

Prep Time:
10 Min
Cook Time:
18 Min
Ready In:
28 Min

Servings  (Help)

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Original Recipe Yield 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 233 | Total Fat: 12.9g | Cholesterol: 35mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2003 by Zafira Vauxhall 
I took these to a pot luck, the kids were eating them up like crazy! I did add some pumpkin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2005 by K LaWall 
Yum! I made this for my daughter's Pre-School Thanksgiving Feast. They loved them. I exchanged... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2003 by MDIETER 
Used this recipe to fill 36 mini-muffin tins, omitting the nuts. Baked at 425 for 10 minutes.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2005 by MOMMADONNA 
I actually (a rarity) made these muffins according to the recipe and they turned out very... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2003 by twoandtwo 
I tried to make this in a bundt pan and it simply did not work. The middle of the cake was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2006 by CROMNEY 
This recipe is really yummy. Cornbread with a hint of pumpkin and very moist. It doesn't... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by Valerie's Kitchen Supporting Member (Click to learn more about Supporting Membership)
I'm always looking for ways to use pumpkin so I gave this one a try. My only modification to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2008 by Matthew F 
I made this cornbread to go with some pumpkin chili I made -- these were top notch! The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2007 by Panda Cookies 
I used some spare strawberry-flavored applesauce in place of the oil and these muffins turned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2005 by HEZZAAH 
Pretty good. Easy to make with items on hand. I went ahead and just put in the whole can of... MORE

 
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