Pumpkin Cornbread

I need to use up the rest of the can of pumpkin I have.  And since it has decided to turn Fall abruptly here, I thought this cornbread recipe would be perfect!  This was delicious...really.  Even though its only a 8x8 I found myself still needing to give some away cause it makes so much.  I did find my way around the molasses...I just added an extra 2 T brown sugar instead.  It is definitely a must make again.

 

• 1 cup Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Kosher Salt
• ½ Tablespoons Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• ½ cups Brown Sugar
• 1 cup Cornmeal
• 2 whole Eggs
• 1 cup Pumpkin Puree
• ¼ cups Olive Oil
•  1 Tablespoon Molasses

Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.