I’ve been amazed at how many things pumpkin can be added to. When I saw a pumpkin cornbread on Sweat Pea’s Kitchen, I was excited to try it out.
I love cornbread and I love pumpkin. The combination sounded delicious. This recipe was so simple to put together.
I did find that my cornbread came out a bit dry. I expected it to be more moist, especially with the addition of pumpkin. Perhaps I made a mistake somewhere. I think I might try this again, but with another cornbread recipe.
The original recipe directions suggest using an electric mixer, but I found I was able to mix everything with a whisk. It was a cinch to put this recipe together. Perhaps some sour cream to the recipe would have made the pumpkin cornbread moister.
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup olive oil
- 1 tbsp molasses
Preheat the oven to 400°F. Grease an 8×8-inch baking.
In a medium bowl, whisk the flour, baking powder, salt, spices, brown sugar, and cornmeal until combined
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium speed and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined. Pour the batter into the pan and smooth the top using a spatula.
Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Amount Per Serving (1 slice)
Calories 224 Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 3860IU77%
Vitamin C 1mg1%
Net Carbs 34g68%
* Percent Daily Values are based on a 2000 calorie diet.