When we ate at the Pirates House in Savannah, Ryan and I sampled some pumpkin cornbread that Ryan absolutely loved, so I decided to take a crack at it. Here's the recipe I used from allrecipes.com (modified slightly):


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 tsp Vanilla Extract
* 1 tsp Pumpkin Pie Spice

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.