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Pumpkin Cornbread

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This is a hearty cornbread recipe which goes great with many of our chili recipes. The pumpkin makes it a bit more moist and adds a hint of flavor and extra nutrients. White whole wheat is preferred but all purpose flour could be substituted.

Ingredients

Food
Amt
Units
Prep
Notes
1¼ cups cornmeal
cornmeal
cups
1 cup white whole wheat flour (can substitute all-purpose flour)
white whole wheat flour
1
cup
can substitute all-purpose flour
2 teaspoons baking powder
baking powder
2
teaspoons
1 teaspoon ground cinnamon
ground cinnamon
1
teaspoon
½ teaspoon salt
salt
½
teaspoon
¾ cup canned pumpkin
canned pumpkin
¾
cup
1 egg
egg
1
1 cup milk (unsweetened dairy or plant milk of choice)
milk
1
cup
unsweetened dairy or plant milk of choice
⅓ cup honey
honey
cup
2 tablespoons butter, melted (can substitute coconut oil for dairy-free option)
butter
2
tablespoons
melted
can substitute coconut oil for dairy-free option

Method

Preheat oven to 400 degrees and prepare a standard muffin tin with oil or butter to prevent sticking. Combine cornmeal, flour, baking soda, cinnamon and salt. In a smaller bowl, whisk together pumpkin puree, egg, milk, honey and melted butter. Add wet ingredients to dry ingredients and stir until it just comes together. Divide evenly into 12 muffins and bake for 15-18 minutes until a toothpick comes out clean. Cool for 5 minutes before removing from the muffin tin.

Prep time
12 min
Cook time
18 min
Yields/Serves:
12 muffins
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like his hearty cornbread. It goes so well with Doctor Yum's chili” —Nancy, a grown up
😫😟😐😀😍 “Yum! It's not dry like most cornbread.” —Travis, a grown up
😫😟😐😀😍 “I love the texture. It's sweet but not too sweet.” —Alexis, a grown up
😫😟😐😀😍 “Yum! He ate it all up” —Deigo, age 3
😫😟😐😀😍 “Very fresh and not too sugary!” —Lorraine, a grown up