Published Oct 29th
Pumpkin Corn Bread
Prep 10m Cook 18m Additional - Ready In 28m
Servings 1 dozen Calories 227.6

These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.

Recipe Ingredients

  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, well beaten
  • 1 cup canned unsweetened pumpkin puree
  • ½ cup packed dark brown sugar
  • ¼ cup canola oil
  • 1 cup coarsely chopped pecans

Cooking 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.

Nutrition Facts

  • Calories 227.6
  • Carbohydrate 26.8 g
  • Cholesterol 31 mg
  • Fat 12.3 g
  • Fiber 2.1 g
  • Protein 3.8 g
  • Saturated Fat 1.2 g
  • Sodium 195.1 mg
  • Sugar 10.2 g


  1. 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 - Read more ...
  2. Awesome! I added a splash on vanilla extract and about a tsp of pumpkin pie spice. These were wonderful warm with butter.
  3. 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 - Read more ...
  4. 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.
  5. 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!!!
  6. 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 - Read more ...
  7. 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.)
  8. 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.
  9. 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.