Ingredients
12
12 servings
- •1 cup all-purpose flour
- •0.75 cup yellow cornmeal
- •1 teaspoon baking powder
- •0.5 teaspoon baking soda
- •0.25 teaspoon salt
- •2 eggs, well beaten
- •1 cup canned unsweetened pumpkin puree
- •0.5 cup packed dark brown sugar
- •0.25 cup canola oil
- •1 cup coarsely chopped pecans
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- 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.
- 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.
- Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutritional Facts
Per 12 servings
- Calories: 228
- Carbohydrate: 27g
- Fat: 12g
- Fiber: 2g
- Protein: 4g
- Sugar: 10g
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