Pumpkin Corn Bread

10 ingredients
4 steps

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. 1
    Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  2. 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. 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. 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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