- 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
- 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.
09/18/2019
recipepes.com
pumpkin corn bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
