Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.
Bake this cornbread a day in advance, let cool, unmold, and leave out overnight, uncovered.
