Recipe by 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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eggs, well beaten
canned unsweetened pumpkin puree
packed dark brown sugar
coarsely chopped pecans
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.
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.
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!!!
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.)
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.
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.
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?)!
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 nuts and it turned out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Corn Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
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