* Exported from MasterCook *
Muffins, Pumpkin Corn
Recipe By :Christi Larsen
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Nuts Posted
Amount Measure Ingredient -- Preparation Method
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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
pumpkin pie spice -- optional
These moist golden orange muffins pair equally well with jam at
breakfast or with soups and savory main dishes.
Prep: 10 min
Cook: 18 min
Total: 28 min
Preheat oven to 425F (220C). 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.
Review: Used this recipe to fill 36 mini-muffin tins, omitting the
nuts. Baked at 425F for 10 minutes. Came out perfect - flavorful,
light muffins - taking them to Thanksgiving dinner today. (Note: I
used peanut oil, and stone ground whole grain cornmeal rather than
the more common degermed cornmeal.)
Review: I made this cornbread to go with some pumpkin chili I made --
these were top notch! The pumpkin made it moist and cake-like, not
dry and crumbly, making you want to choke, like most cornbread I've
had! I substituted 1/4c applesauce in for the oil, and also used 1/4c
whole wheat flour with 3/4c all-purpose flour. Would be great with
butter, but they were best eaten plain when they came out of the
oven, I didn't want to spoil the delicate pumpkin taste. These seem
like they would even hold up to a sweeter, chocolate-chip breakfast
version (probably a cornbread sin of some sort, though?)!
Review: I actually (a rarity) made these muffins according to the
recipe and they turned out very well- my husband loved them! I would
have prefered them to be bit a little less sweet. next time, I will
probably cut the sugar in half. If you decide to try this recipe
think cornbread rather than pumpkin pie. If you are after a spicier
pumpkin pie type flavor it would probably be better to choose a
different recipe. These are a nice accompaniment to soup or stew and
would also be good for a nourishing, not too sweet, breakfast.
S(Internet address):
"https://www.allrecipes.com/recipe/23414/pumpkin-corn-bread/";
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Per Serving (excluding unknown items): 224 Calories; 12g Fat (46.2%
calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber;
35mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0702