Pumpkin Cornbread

A very homey, Autumny treat. These are lightly spiced. They smell, taste and look like my favorite season. These would be awesome with some really hearty chili. I served these with an equally Autumny Pumpkin Soup!

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Ingredients:

 

1 cup pumpkin puree (fresh or canned)

1 cup reduced fat milk

¼ cup granulated sugar

¼ cup light brown sugar

2 large eggs

1 ¼ cup cornmeal

¾ cup AP flour, leveled

½ tsp baking soda

1 tbsp baking powder

¾ tsp

1 dash each: cinnamon, nutmeg, clove

4 tbsp unsalted butter, melted

 

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  1. Preheat oven to 400
  2. In a small bowl, whisk and combine puree, milk, sugar and eggs.cb3
  3. In a larger bowl, combine the dry ingredientscb2
  4. You’ll add the wet ingredients to the dry, plus the buttercb6
  5. Using a silicone spatula, just combine; do not over mix your batter
  6. Spray your muffin tin with cooking spray
  7. Scoop your batter into the tinscb7
  8. Bake for about 20 minutes until goldeny; and pass the toothpick test
  9. Allow to cool in the pan before transferring to rack
    1. For a little extra yum, top with butter while they’re hotcb8cb10cb11
  10. Store in air tight container

 

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

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