pumpkin corn bread

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 10 mins Cook Time: 18 mins Ready Time: 28 mins


• preheat oven to 425 degrees f (220 degrees c). grease muffin cups or line with paper muffin liners.
• 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.
• 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.
• bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.