Reviewed: Oct. 29, 2009

I made these sugar free using splenda and sugar free maple syrup for the brown sugar. I also used whole wheat flour. They are terrific!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maura

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

made these the night before for a quick out the door Sunday breakfast. loved the crunch and texture from the cornmeal. made a few changes. used unsweetend applesauce and a couple tablespoons of butter. they were nice and moist from the pumpkin and yummy with my morning coffee. will make these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

scrang

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

These are wonderful! They are not too sweet, so they can be served with chili/soup. The pumpkin makes them moist (and healthy). You've got to try these!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARKANDANGIE

Cooking Level: Expert

Home Town: Los Alamos, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

Pretty good...mine came out a bit dry, but the flavor was decent.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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?)!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Matthew F

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2008

i love cornbread and have been on a pumpkin kick lately so this sounded like a good idea. i just pulled the muffins out of the oven and they are delicious!! perfect hint of sweetness and pumpkin and i didn't have to change a thing about the recipe! i can't wait to share these w/ my family.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stacie G.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

I am not usually inspired to write reviews, but this recipe is a keeper! I think these basically taste like corn muffins, but the pumpkin makes them so moist and delicious! They don't crumble like regular corn muffins usually do, and they just have a bit more character. They went well with baked beans on a winter's night.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pcbaker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

I had to use whole wheat flour and walnuts as that was what I had on hand and I thought they turned out great. A healthy quick breakfast with honey or jam, but equally good with soup as Christi Larsen says. I would not add any spices as it would seem more like a dessert and would not go with everything so well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Judy C

Cooking Level: Intermediate

Living In: Nobel, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

I love these! This has become my go-to recipe for corn muffins & I make them often. I make the recipe exactly as written, although I sometimes used another cooked, mashed winter squash (butternut, acorn, kabocha, etc.) instead of pumpkin. I love the addition of the pumpkin - extra nutrition plus it keeps the leftovers moist, unlike other corn bread recipes. Love the added flavor & texture of the pecans, too. I often have these with stew or a soup for dinner, then have the leftovers with jam for breakfast the next morning or send them in my kids' lunches. Thanks for a terrific recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jesquared

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2007

Even adding cinnamon, ginger, pumpkin spice, & vanilla... these barely had any flavor. will not make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diana G.

Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2007

i made these muffins with a mexican-themed chicken cassarole, because i had some leftover pumpkin in the freezer from the holidays. my kids and boyfriend loved them. i didn't deviate at all from the recipe, and they are not a dessert muffin at all, more of a cornbread taste, but very good. thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ivy ellis

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2007

I used some spare strawberry-flavored applesauce in place of the oil and these muffins turned out DELICIOUS! I also added about a tstp. of pumpkin pie spice. Very moist and flavorful, much more so than normal cornbread. My husband and I loved them!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2006

I'm always looking for ways to use pumpkin so I gave this one a try. My only modification to this recipe was to add a streusel topping of 1/4 c. brown sugar, 1/4 c. chopped pecans, and 1 Tbsp. butter. I topped each muffin with a bit of this mixture and baked (reduced temp. to 400 based on other comments). I thought they were just okay but my family gobbled them all up. Just not my favorite.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 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 nuts and it turned out fine.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CROMNEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!!!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

K LaWall

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MOMMADONNA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2005

Pretty good. Easy to make with items on hand. I went ahead and just put in the whole can of pumpkin and decreased the oil a little. I also added a 1/2 tsp of pampered chef 'cinnamon plus' for spice and only added about 1/2 c of nuts. Maybe could have used a little white sugar. Still, yummy spread with butter or cream cheese.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

HEZZAAH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2003

I spiced these up with 1 t ginger, 1 t cinnamon, 1 t pumpkin pie spice, and 1/2 t nutmeg. With these additions, the muffins had some flavor. Without them, I'm guessing these muffins wouldn't taste like very much at all. I don't think they are very pumpkin-y. They have a good texture though; they are not too dense but are moist. So, if you are going to make these, make sure to jazz them up a bit.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MACKALLEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 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.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Zafira Vauxhall

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MDIETER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin Corn Bread

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!