I found this recipe while browsing other blogs, and had to try it. I hated pumpkin as a kid- try to get me to eat pumpkin pie? Good luck! Now I love it and would probably eat it in anything, so when I saw this recipe, it was on! I picked up a can of pumpkin puree at the store the next time I went out, and whipped these up in the morning on Christmas Eve to take out to my mom’s house that night.
Here we go! Sorry no photos. I remembered to post the recipe right after I ate the last one. Oops! Stolen from My Bizzy Kitchen.
Pumpkin Cornbread
Author: Adapted slightly from My Bizzy Kitchen
Recipe type: Bread
Serves: 12
Delicious and easy pumpkin cornbread muffins are divine! They also rise up really well, so you have nice tall muffin tops! And they aren't a huge calorie bomb either!
Ingredients
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup light brown sugar
- 1 cup cornmeal
- 2 large eggs
- 16 Oz. can pumpkin puree
- ¼ cup olive oil
Instructions
- Preheat your oven to 400*.
- In one bowl, mix your flour, salt, cinnamon, nutmeg, brown sugar, and cornmeal. Set it aside.
- In another bowl, cream together the eggs, pumpkin, and olive oil.
- Slowly mix in the dry ingredients.
- Pop some cupcake liners into your pan, and fill them all to the top. You should have just the right amount of batter for 12 of them.
- Bake for about 25 minutes; they are done when the toothpick comes out clean form the center of one.
- Enjoy hot form the oven with a pat of butter!
Nutrition Information
Serving size: 1 muffin Calories: 168 Fat: 5.8 Carbohydrates: 26.6 Fiber: 1.4 Protein: 3.2
