Description
These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.
Ingredients
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, well beaten
- 1 cup canned unsweetened pumpkin puree
- ½ cup packed dark brown sugar
- ¼ cup canola oil
- 1 cup coarsely chopped pecans
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl
- stir flour
- cornmeal
- baking powder
- baking soda
- and salt and make a well in the center. In a small bowl
- stir together the eggs
- pumpkin
- sugar
- and oil.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
- Bake in preheated oven for 15 to 18 minutes
- until a toothpick inserted into center of a muffin comes out clean.
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Servings: 12