Wednesday, October 29, 2008

Pumpkin Corn Bread Muffins

My mom made these Saturday night, she pulled the recipe off all I then made them Sunday. They are wonderful! The original recipe did warn only make these as muffins as it is so dense you can't get it done in a pan. The recipe makes 12. I doubled it and used a whole can of pumpkin and got 24.

1 cup flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, well beaten
1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.

In a large bowl stir dry ingredients together. In a small bowl stir together the eggs, pumpkin, brown sugar and oil.

Make a well in the dry ingredients and pour in the wet mixture. Stir just until blended; do not overmix. Fold in pecans. Divide evenly among prepared muffin tins.

Bake in preheated oven for 15-18 minutes, until a toothpick inserted in the center comes out clean.