Pumpkin Corn Bread So Tasty

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Pumpkin Corn Bread

"These moist golden orange muffins pair similarly properly with jam at breakfast or with soups and savory major dishes."

Ingredients :

1 cup all-cause flour
3/four cup yellow cornmeal
1 teaspoon baking powder
half teaspoon baking soda
1/4 teaspoon salt
2 eggs, well overwhelmed
1 cup canned unsweetened pumpkin puree
half of cup packed dark brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Instructions :

Prep : 10M	Cook : 12M	Ready in : 28M

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
In a massive bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a nicely inside the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
Make a properly in the middle of the dry elements and pour inside the egg aggregate. Stir just till combined; do now not over mix. Fold in pecans. Divide the batter lightly amongst organized muffin tin cups.
Bake in preheated oven for 15 to 18 mins, until a toothpick inserted into middle of a muffin comes out easy.

Notes :

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