• 1serving
  • 18minutes
  • 165calories

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Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 3/4 cup yellow cornmeal

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 2 eggs, well beaten

  7. 1 cup canned unsweetened pumpkin puree

  8. 1/2 cup packed dark brown sugar

  9. 1/4 cup canola oil

  10. 1 cup coarsely chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

  2. 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.

  3. 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.

  4. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.


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