Pumpkin Cornbread


1 cup flour
1 cup cornmeal (I use coarse cornmeal so it’s more like cornbread and less like cake)
1/2 cup packed light brown sugar
1 T baking powder
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 tsp salt
2 eggs
1 cup pumpkin purée
1/2 cup sunflower oil
Butter & honey at the end



Preheat oven to 400 F. Butter & flour your muffin tin or a square baking pan.

In one bowl mix: flour, cornmeal, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt.

In your stand mixer with a paddle attachment, mix the eggs and pumpkin until well combined. Add the oil and mix until combined. Finally, add your dry mixture, 1/3 at a time until it’s all combined and mixed well.

Add cornbread mixture to your pans (only fill muffin tins 1/2 way) and bake for 20 minutes, or until a toothpick comes out clean.

This cornbread is best served right from the oven with a cold slab of butter and a drizzle of honey on top!