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Pumpkin Cornbread

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.—
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    24 pieces

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1-1/2 cups canned pumpkin
  • 1/2 cup 2% milk
  • 3 tablespoons butter, melted
  • pumpkin butter

Directions

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.
Nutrition Facts
1 piece: 102 calories, 2g fat (1g saturated fat), 22mg cholesterol, 105mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.

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