Pumpkin Corn Bread

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 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 66
  1. 77 Ratings

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Most helpful positive review

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

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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Least positive
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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.

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...

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...

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

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...

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 ...

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'...

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.

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 nut...

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