Pumpkin Cornbread

I had just a little bit of leftover pumpkin puree in the fridge. It never fails. So I decided to make this pumpkin cornbread but needed another half cup so yep...had to open another can. And the cycle continues. I know you don't think this is funny, or even a big deal, but I'm home all day with my kids, so seriously y'all. It's the little things.

The smell of brown sugar and molasses makes life at home a lot happier. This is a thick and hearty cornbread, with just a hint of cinnamon and nutmeg. My kids love it, I bet yours would too.

Pumpkin Cornbread
inspired by two peas and their pod
1 cup cornmeal
1/2 cup all purpose flour
1/2 cup ww pastry flour
1 tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar

1 cup pumpkin puree
1/2 cup applesauce
1/4 cup olive oil
1 tbsp molasses

Preheat the oven to 400 degrees and grease an 8x8 baking dish. Mix together the dry ingredients in one bowl and the wet ingredients in another. Combine wet and dry carefully {it's going to be pretty thick, but try not to over-mix} and pour the batter into your prepared dish. Bake for 30-35 minutes or until a toothpick comes out clean.