Pumpkin Cornbread Recipe
I received Good Cook product in exchange for this post. All opinions are my own.
I’m a huge fan of pumpkin. My husband thinks I’m crazy, but I’m a sucker for all things pumpkin. Muffins, cookies, hot chocolate and bagels, I just can’t get enough. When Good Cook gave us the assignment to come up with something pumpkin, I jumped at the chance.
I remembered making a recipe from Pinterest using pumpkin puree and a cake mix to make pumpkin muffins. The muffins were very moist. I wondered if I could use the same method to make cornbread. I love a good cornbread, especially one that is moist and sweet.
I’m not a greatest baker, so I usually use canned pumpkin for this recipe. But, if you want to make your own pumpkin puree with fresh pumpkin, you really need the Good Cook Pumpkin Scoop. It is awesome! I’ve also been using it for spaghetti squash.
Good Cook also has amazing Bakeware. I used the Non-stick Muffin Pan to make my Pumpkin Cornbread, but you can use a square pan if you’d like.
- 1 box cornbread (Krusteaz Honey Cornbread or similar)
- 2 eggs
- ⅔ cup milk
- ½ cup pumpkin (canned or fresh)
- 1 Tbs vegetable oil
- ⅓ sugar
- 1 tsp cinnamon
- Heat oven to 400 F. Combine all ingredients in a large bowl. Stir until moistened. Spoon batter into muffin cups ⅔ full. Bake 14-16 minutes. Cool muffins 5 before removing from pan. Makes 12 muffins
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