Pumpkin Cornbread or Pumpkin Cornbread Muffins

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I had never heard of Pumpkin Cornbread until last year, when I saw some recipes on a few blogs. I knew I wanted to try making it, but I just ran out of time last autumn. So I was determined to make it this fall! I found a recipe from Sugar Crafter that I ended up trying and it was good, but my cornbread turned out a little drier than I like. So I tried it again with a few modifications…a lower baking temperature, a little plain yogurt to make it a little more moist, and a bit of honey to give it a nice hint of sweetness that complements the cinnamon and nutmeg flavors.

This recipe makes an 8×8″ pan of delicious Pumpkin Cornbread. Or, you can make Pumpkin Cornbread Muffins instead with this same recipe…it makes 12 beautiful, nicely rounded-top muffins that taste great warm out of the oven, spread with some butter and drizzled with some honey (they taste great without extra butter and honey, too, if you’re watching your calories).

Here’s my version of the recipe if you’d like to try it out!

PUMPKIN CORNBREAD or PUMPKIN CORNBREAD MUFFINS by Nancy Creative, adapted from Sugar Crafter

Makes one 8×8″ pan of cornbread or 12 cornbread muffins

  • 1 cup all-purpose flour (I used all-purpose unbleached flour)
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup light brown sugar, packed
  • 1 cup yellow cornmeal
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup plain yogurt (I used plain Greek yogurt)
  • 1/4 cup canola oil (or you can substitute light olive oil)
  • 1 Tablespoon molasses
  • 1/2 Tablespoon honey

Preheat oven to 375 degrees F. Grease an 8×8″ baking pan or line a 12-cup muffin pan with paper liners.

In a medium bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal (using a whisk to blend these ingredients works well); after blending ingredients well, set aside.

In a large bowl, beat eggs, then stir in the pumpkin puree, plain yogurt, canola oil, molasses, and honey.

Stir the wet ingredients into the dry ingredients just until combined. Pour batter into the greased 8×8″ baking pan, smoothing the top, OR spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).

Bake CORNBREAD (in 8×8″ pan) at 375 degrees for 22 to 25 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake cornbread, or it will be too dry).

Bake CORNBREAD MUFFINS at 375 degrees for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be too dry and may brown on the bottom).

I kind of prefer this cornbread in muffin form, but it really is good both ways! These are the perfect thing to make for a fall breakfast or brunch, and they make a great snack, too.

Are you a cornbread-lover? Do you have a special way of making it during the autumn season?

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10 thoughts on “Pumpkin Cornbread or Pumpkin Cornbread Muffins

  1. Pingback: Cast-Iron Cornbread with Salted Molasses Butter | Small Kitchen Chronicles

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