Pumpkin Corn Bread Best Family Recipes

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Pumpkin Corn Bread

"These wet golden orange cakes pair similarly well with jam at breakfast or with soups and savory principal dishes."

Ingredients :

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
half teaspoon baking soda
1/4 teaspoon salt
2 eggs, properly overwhelmed
1 cup canned unsweetened pumpkin puree
1/2 cup packed dark brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Instructions :

Prep : 10M	Cook : 12M	Ready in : 28M

Preheat oven to 425 stages F (220 ranges C). Grease muffin cups or line with paper muffin liners.
In a massive bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a nicely within the middle. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
Make a nicely inside the center of the dry ingredients and pour within the egg combination. Stir just till combined; do now not over mix. Fold in pecans. Divide the batter calmly among organized muffin tin cups.
Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes :

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