Pumpkin Corn Bread

Recipe View Preheat oven to 425 degrees F (220 degrees C). Prepare a 12-cup muffin tin by greasing each cup generously or lining with paper muffin liners. (5 minutes)

Recipe View In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until evenly distributed. Create a well in the center of the dry ingredients. (3 minutes)

Recipe View In a separate, smaller bowl, whisk together the beaten eggs, pumpkin puree, dark brown sugar, and canola oil until well combined and smooth. (2 minutes)

Recipe View Pour the wet ingredients into the well of the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix; a few lumps are perfectly acceptable. (3 minutes)

Recipe View Fold in the coarsely chopped pecans until they are evenly dispersed throughout the batter. (2 minutes)

Recipe View Divide the batter evenly among the prepared muffin tin cups, filling each about two-thirds full. (4 minutes)

Recipe View Bake in the preheated oven for 15 to 18 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean, and the muffins are golden brown. (18 minutes)

Recipe View Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)