Pumpkin Cornbread - a delicious twist to regular cornbread. Even pumpkin haters LOVE this cornbread. Super easy to make and tastes great. Flour, baking powder, salt, pumpkin pie spice, pumpkin puree, oil, and molasses. Serve with a big dollop of honey butter! Great for Thanksgiving dinner or as a side to your favorite soups and stews. #pumpkin #bread #cornbread
Preheat the oven to 400ºF. Grease an 8×8″ cake pan.
In a medium bowl, whisk together eggs, pumpkin puree, oil, and molasses. Stir in remaining ingredients just until combined.
Pour batter into prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Notes:
Make sure to use pumpkin puree and not pumpkin pie filling.
Feel free to make this pumpkin cornbread in a regular or mini muffin pan. Just make sure to adjust the time. The muffins won't take as long as the pan.
You can make the cornbread a day in advance and store in an air-tight container.
Can Pumpkin Cornbread be frozen? Yes! Cool the cornbread completely after baking and place it in a freezer bag and freeze. Thaw and reheat in the microwave or oven when ready to eat.