Pumpkin Cornbread

Modified from Tasty Kitchen Blog

1 cup Flour

1 Tablespoon Baking Powder

1 teaspoon salt

3/4 teaspoons pumpkin pie spice (they used 1/2 cinnamon, 1/4 nutmeg...Ray doesn't like cinnamon)

½ cups Brown Sugar

1 cup Cornmeal

2 whole Eggs

1 cup Pumpkin Puree

¼ cups Olive Oil (okay, I think you can use any oil...I actually did use olive, but was a little shy and "made it" up in vegetable oil....it is baked in...I think all veg oil would be fine.]

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.