Pumpkin Cornbread (with brown sugar walnut topping)
Pumpkin Cornbread made with Jiffy mix, pumpkin puree and pumpkin spice for an easy twist on classic cornbread for the Fall holidays!
Servings: 12 slices
Calories: 174kcal
Equipment
Ingredients
- ¾ cup pumpkin puree
- ⅓ cup milk
- 1 ½ teaspoon pumpkin spice seasoning homemade or store bought
- 1 large egg
- 1 box Jiffy corn muffin mix
- 1 cup walnuts crushed
- 3 tablespoon brown sugar
Instructions
- Grease a pie plate or baking dish generously with butter or cooking spray. In a large bowl, mix the pumpkin puree, pumpkin spice mix, milk and egg. Add the corn muffin mix and whisk together until combined.
- Pour batter into the pie plate or baking dish and let sit for 3 minutes while making the walnut topping. In a small bowl, combine the walnuts and brown sugar. Toss until the walnuts are coated with the brown sugar.
- Oven Baking: Sprinkle the topping over the cornbread batter. Bake for 20 to 25 minutes in an oven preheated to 400℉.
- Air Frying: If cooking in your air fryer, set the temperature to 350℉ and the time to 10 minutes. Place the baking dish in the air fryer, adding the walnut topping during the last 5 minutes. Check the cornbread with a toothpick when the 10 minutes is up, and continue to cook in 2 minute increments if it's not fully cooked.
- Let cool 5 minutes before serving.
Notes
Storing: pumpkin cornbread should be covered and stored at room temperature for up to 5 days. It can be frozen for up to 6 months when stored in freezer safe storage containers.
Nutrition
Serving: 3oz | Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 174mg | Potassium: 117mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2435IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg