Pin Me ~ Week Five ~ from my Recipes Board ~ Pumpkin Cornbread

4 Feb

So I hadn’t planned on doing another pin from my recipe board so soon….but sometimes necessity wins out.

The motor on the furnace blew and it’s C-O-L-D. Making something in the oven at least heats up the kitchen a bit so that’s why I went in search of a yummy recipe. And I found one in this Pumpkin Cornbread.

If you love pumpkin as much as I do, head over to Sweet Pea’s Kitchen for all matter of yummy pumpkin goodness.

crumble with butter


1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses




Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.


Dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.


Wet Ingredients

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.


Wet and dry ingredients combined

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.


Fresh from the oven

Recipe Note:
This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes


Crumbly goodness

After trying it with and without a dab of butter, I decided to drizzle some honey over the top. YUM!


Drizzled with honey

Happy Thang: Eating pumpkin….anything.


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