Pumpkin Cornbread Recipe
Pumpkin Cornbread is the cozy, golden treat that effortlessly bridges the gap between sweet and savory baking. Imagine a tender slice, its crumb kissed with pumpkin’s beautiful color and subtle spice, warm from the oven and ready to slather with a generous swoop of cinnamon honey butter. This is the sort of fall comfort food you’ll want to bake on repeat—impossibly soft, just sweet enough, and irresistibly aromatic. Whether you’re pairing it with a classic chili or simply brewing a favorite cup of tea, Pumpkin Cornbread will quickly become a comforting staple at your table.
Ingredients You’ll Need
Every piece of this recipe comes together with just the right balance of pantry staples and special touches—each ingredient makes its mark on the flavor, texture, or appearance, and blending them is where the magic happens. Let’s take a closer peek at what you’ll be gathering for your own batch of Pumpkin Cornbread:
- All purpose flour: This provides the essential structure, creating a tender and light crumb.
- Yellow cornmeal: Bring on that classic cornbread flavor and the slightly rustic texture we all love.
- Baking powder: Gives rise and keeps your cornbread fluffy.
- Baking soda: Works alongside the buttermilk for extra lift and tenderness.
- Salt: Enhances all the sweet and spicy notes while balancing flavor.
- Pumpkin pie spice: Delivers cozy, warm undertones—think cinnamon, ginger, cloves, and more.
- Nutmeg: Just a touch for an extra aromatic hint.
- Butter (softened): Adds richness and moisture; you’ll use it in both the batter and the cinnamon honey butter.
- Light brown sugar: Brings sweetness and a subtle molasses depth.
- Pumpkin puree (not pie filling): The star ingredient adding moisture, color, and a hint of earthy pumpkin flavor without being overpowering.
- Eggs: Bind everything together and contribute to that beautiful, cakey texture.
- Pure maple syrup: A natural sweetener with a touch of complexity and warmth.
- Vanilla extract: Balances the pumpkin and spice flavors while adding a touch of sweetness.
- Buttermilk: Keeps the crumb tender, tangy, and light; if needed, a simple buttermilk substitute works, too.
- Honey: For the finishing touch—stirred into whipped butter to add a floral sweetness.
- Powdered sugar: Adds lightness to the honey butter and helps it whip up extra creamy.
- Cinnamon: A dash in the honey butter for true fall flavor in every bite.
How to Make Pumpkin Cornbread
Step 1: Prep Your Pan and Oven
Start by setting your oven to preheat at 375 degrees F—it’s the ideal temperature to bake up a cornbread that’s moist inside with a lightly golden crust. Give your 8- to 9-inch baking dish a generous coating of nonstick spray, making sure corners and sides are fully covered, to ensure an easy release after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. This upfront mixing guarantees those leavening agents and spices are evenly distributed so your Pumpkin Cornbread rises tall and every slice has balanced flavor throughout.
Step 3: Cream the Butter and Sugar
Now, in a large bowl, grab your electric hand mixer and beat the softened butter and light brown sugar for about two minutes. This step aerates the mixture, dissolves the sugar, and sets the stage for a beautifully fluffy crumb—don’t rush it! Once they’re unified into a fluffy, pale mix, you’re ready to add more moisture and flavor.
Step 4: Add Pumpkin and Wet Ingredients
To your creamed butter mixture, add the pumpkin puree, eggs, maple syrup, and vanilla. Beat for another minute, scraping the sides of the bowl so every bit blends in fully. This is where your Pumpkin Cornbread begins to take on that fabulous golden hue and luscious texture—thank you, pumpkin!
Step 5: Combine Wet and Dry, Alternating With Buttermilk
Using a sturdy wooden spoon, gently stir in half the dry mixture until just moistened, then half the buttermilk. Repeat with the remaining flour mixture and buttermilk. Take care not to overmix—just stir until you see no more streaks of flour. This preserves the tender crumb cornbread fans crave.
Step 6: Bake
Pour that thick, golden batter into your prepared pan and smooth out the top. Slide it into the oven for 25 to 30 minutes, keeping a close watch toward the end. You’re aiming for a center that springs back lightly, and a toothpick that comes out clean. Ovens and pan sizes can vary, so start checking at 25 minutes.
Step 7: Cool Slightly and Slice
Let your Pumpkin Cornbread rest for 10 to 15 minutes after baking—this brief wait helps it set for cleaner slices and gets it to the perfect temperature for spreading honey butter. Slice into generous squares and serve warm while the scent is still irresistible.
Step 8: Make the Cinnamon Honey Butter
Using an electric mixer, blend softened butter, honey, powdered sugar, and cinnamon on low until light and fluffy. This takes only a moment but transforms the butter into a silky-sweet accessory—perfect for melting into every nook and cranny. Transfer to a small dish and refrigerate until ready to serve alongside your Pumpkin Cornbread.
How to Serve Pumpkin Cornbread
Garnishes
Sprinkle each slice with a light dusting of cinnamon or nutmeg just before serving for added fragrance and visual flair. A big dollop of the cinnamon honey butter melting over the top is non-negotiable for true fall delight. If you’re feeling fancy, a drizzle of maple syrup or a grating of orange zest can also brighten the whole plate.
Side Dishes
Pumpkin Cornbread sits beautifully beside so many dishes. It’s the classic companion to a steaming bowl of smoky chili, a saucy pulled pork, or a fragrant harvest soup. For breakfast or brunch, serve it with scrambled eggs, bacon, or a seasonal fruit salad for a comforting twist on the traditional.
Creative Ways to Present
Cut your Pumpkin Cornbread into cute mini squares or wedges and pile them in a bread basket lined with a colorful napkin for family style serving. Or, bake the batter in muffin tins for perfectly portioned, portable treats—ideal for parties or lunchboxes! A rustic skillet bake makes an Instagram-worthy centerpiece at fall gatherings.
Make Ahead and Storage
Storing Leftovers
Once your Pumpkin Cornbread has cooled completely, store leftovers in an airtight container at room temperature for up to two days. The crumb stays moist and flavorful, especially if you keep the honey butter in a separate container and spread as needed.
Freezing
If you want to bake ahead, slice your cooled Pumpkin Cornbread and wrap each piece tightly in plastic wrap, then place in a freezer bag. It freezes well for up to three months. The honey butter can also be frozen separately in a small airtight container—just let it soften in the refrigerator before serving.
Reheating
To restore the fresh-baked warmth, pop cornbread slices in the microwave for 10–15 seconds, or wrap them in foil and warm in a 300 degree F oven for about 10 minutes. The honey butter will soften quickly at room temperature and becomes even easier to spread on the warmed bread.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Roasted and pureed fresh pumpkin works beautifully, just be sure it’s not too watery (drain any excess liquid first) so your Pumpkin Cornbread stays nice and moist, not soggy.
What if I don’t have buttermilk?
No problem! For a quick substitute, combine 1/3 cup of milk with 1 teaspoon of lemon juice or white vinegar, let it sit for 5 minutes, then use as directed. This gives your Pumpkin Cornbread the same tender crumb and gentle tang.
Can I make this recipe gluten-free?
Yes, simply swap the all purpose flour for your favorite 1:1 gluten-free blend. Just check that your baking powder and cornmeal are gluten-free as well for safe results.
How do I make Pumpkin Cornbread muffins?
Pour the batter into a lined or greased muffin tin, filling each cup about 2/3 full. Bake at the same temperature for 15–20 minutes, or until a toothpick comes out clean. These muffin versions bake up beautifully for portable snacking!
Does Pumpkin Cornbread taste very sweet?
Not overly so—it’s the perfect intersection of moist pumpkin cake and classic savory cornbread. With just the right balance of brown sugar and maple syrup, it’s ideal for both sweet and savory pairings.
Final Thoughts
This Pumpkin Cornbread delivers everything you crave in a fall baking adventure: easy steps, everyday ingredients, and a welcoming golden crumb that’s full of warmth and comfort. Once you try it, it’ll quickly become your favorite way to enjoy pumpkin season all year round. Go ahead—bake a batch and savor every bite!
Print
Pumpkin Cornbread Recipe
- Total Time: 40-45 minutes
- Yield: 1 8- to 9-inch cornbread 1x
- Diet: Vegetarian
Description
A delightful and aromatic Pumpkin Cornbread recipe that perfectly blends the flavors of pumpkin, cornmeal, and warm spices. Enjoy a slice of this moist and flavorful cornbread with a dollop of Cinnamon Honey Butter for a cozy fall treat.
Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour (spooned and leveled)
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
Wet Ingredients:
- ¼ cup butter (softened)
- ½ cup packed light brown sugar
- 1 cup pumpkin puree (not pie filling)
- 2 eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk (for buttermilk substitute see Notes section below)
Cinnamon Honey Butter:
- ½ cup butter (softened)
- 2 tablespoons honey
- 1 tablespoon powdered sugar
- ½ teaspoon cinnamon
Instructions
- Pumpkin Cornbread Preheat oven to 375 degrees F. Coat an 8- to 9-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the dry ingredients. Set aside.
- In a large bowl, beat butter and brown sugar until well combined. Add pumpkin, eggs, maple syrup, and vanilla; beat until combined.
- Stir in flour mixture and buttermilk alternately until just combined.
- Pour batter into dish and bake for 25-30 minutes until a toothpick comes out clean.
- Cool for 10-15 minutes, then serve with Cinnamon Honey Butter.
- Cinnamon Honey Butter Using an electric hand mixer, combine softened butter, honey, powdered sugar, and cinnamon until light and fluffy. Refrigerate until ready to serve.
Notes
- For a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add milk to equal 1 cup. Let sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Fall Baking, Cornbread Recipe
