Pumpkin everythingggg!

The only thing that makes winter worth it is the season before it :) most especially because of apple cider and pumpkin flavored everything (not pumpkin spice lattes, there are certain lines I will not cross. But pumpkin beer (in moderation b/c sometimes even that is too sweet), pumpkin bread, pumpkin muffins, pumpkin swirled into my Greek yogurt, I'm pretty open-minded to all things pumpkin (pumpkin pie for thanksgiving, i'm there!). I can't remember what first drew me to the idea of pumpkin cornbread, but it was most likely instagram (a dangerous place to surf at night when you're hungry). This recipe comes from google search and then narrowing down the ones that don't involve a cast iron skillet (b/c i don't have one...)

Pumpkin Cornbread (slight change from Two Peas and their Pod)
Makes one pan
Ingredients
1 cup AP flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp brown sugar
1 cup cornmeal
2 whole eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tbsp molasses

Directions
Preheat oven to 400F and spray a baking dish (I had like a 5x11 ish size). In a medium bowl, whisk together the dry ingredients. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses. Add the wet ingredients to the dry and mix until just combined. Spoon into the baking dish and spread evenly. Bake for 18 minutes (hers is 30 b/c she has an 8x8 and my oven is tiny so it cooks faster) or until a toothpick inserted comes out clean. Serve with your favorite chili!

Yum! I want to eat this all over again (pictured is a vegetarian chili I made with onion, bell pepper, zucchini, black beans, kidney beans, whole can of peeled tomatoes and spices).