Pumpkin Corn Bread
Description
These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.
Ingredients
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1 cup all-purpose flour
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3/4 cup yellow cornmeal
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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2 eggs, well beaten
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1 cup canned unsweetened pumpkin puree
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1/2 cup packed dark brown sugar
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1/4 cup canola oil
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1 cup coarsely chopped pecans
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.