PUMPKIN CORNBREAD AND CORNBREAD MUFFINS by NancyC
Makes one 8 × 8″ pan of cornbread or 12 cornbread muffins

1 cup all-purpose unbleached flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar, packed
1 cup yellow cornmeal
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup plain Greek yogurt
1/4 cup canola oil (or substitute light olive oil)
1 Tablespoon molasses
1/2 Tablespoon honey

Preheat oven to 375˚F. Grease an 8 × 8″ baking pan or line a 12-cup muffin pan with paper liners.

In a medium bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal (using a whisk to blend these ingredients works well); after blending ingredients well, set aside.

In a large bowl, beat eggs, then stir in the pumpkin puree, yogurt, canola oil, molasses, and honey.

Stir the wet ingredients into the dry ingredients just until combined. Pour batter into the greased 8 × 8″ baking pan, smoothing the top, OR spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).

Bake CORNBREAD (in 8 × 8″ pan) at 375˚F for 22 to 25 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake the cornbread, or it will be too dry).

Bake CORNBREAD MUFFINS at 375˚F for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be too dry and may brown on the bottom).

Recipe from NancyC | nancy-c.com