Pumpkin Corn Bread recipe

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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

Nutrition Info

227.6 calories
carbohydrate: 26.8 g
cholesterol: 31 mg
fat: 12.3 g
fiber: 2.1 g
protein: 3.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 195.1 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

  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. 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. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe Yield

1 dozen

Recipe Note

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

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