Pumpkin Corn Bread Recipe - Allrecipes.com
Pumpkin Corn Bread Recipe
  • READY IN 28 mins

Pumpkin Corn Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    18 mins
  • READY IN

    28 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2003

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
Sep 30, 2003

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.

 
Nov 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 even healthier! I also used mini-muffin tins since they were for pre-schoolers. Thanks for the great recipe!!!

 
Sep 30, 2003

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 used peanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.)

 
Oct 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 will probably cut the sugar in half. If you decide to try this recipe think cornbread rather than pumpkin pie. If you are after a spicier pumpkin pie type flavor it would probably be better to choose a different recipe. These are a nice accompaniment to soup or stew and would also be good for a nourishing, not too sweet, breakfast.

 
Mar 29, 2010

Awesome! I added a splash on vanilla extract and about a tsp of pumpkin pie spice. These were wonderful warm with butter.

 
Jul 06, 2012

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 you want if you're having cornbread, not pumpkin bread. BTW why add pumpkin bread spices to cornbread?! Just because there's pumpkin in it? Maybe those who did could add cornmeal to their pumpkin bread & like it better. Just sayin' :D Almost 2T pumpkin per serving. Yeah! Vitamin A! Did mine at 425 for 15. Not dry at all - considering we're dealing with cornbread, not cake - or pumpkin bread. :) Next day review: My cornbread lovin' boy (13) didn't like these. His cornbread nonlovin' sister (11) didn't either. Huh. Guess I'll try the pumpkin trick in the ususal recipes - Grandmother's buttermilk, golden sweet or homesteader. Third day review: He now likes 'em. They moistened up & he wants these again. He thought I'd tried another recipe. There was that much of a change. Yeah, Vitamin A (again)! 7.12 Tried w sweet potato & white sugar. Good, too - & easier to mix w white. 'Made 12 muffs, done in 20 min.

 
Oct 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've had! I substituted 1/4c applesauce in for the oil, and also used 1/4c whole wheat flour with 3/4c all-purpose flour. Would be great with butter, but they were best eaten plain when they came out of the oven, I didn't want to spoil the delicate pumpkin taste. These seem like they would even hold up to a sweeter, chocolate-chip breakfast version (probably a cornbread sin of some sort, though?)!

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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