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.