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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 1 |
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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 |
3/4 cup yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs, well beaten |
1 cup canned unsweetened pumpkin puree |
1/2 cup packed dark brown sugar |
1/4 cup canola oil |
1 cup coarsely chopped pecans |
Directions:
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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