Pumpkin Cornbread Recipe

Pumpkin Cornbread is moist, fluffy, and kissed with a subtle autumn pumpkin flavor. It is the perfect savory side we love to make during the autumn season. The cinnamon honey butter completes this delicious fall treat with sweet spices!

This dish is perfect for anything you like eating classic cornbread with. Serve it with a hot bowl of The Best Classic Chili for a full-comforting meal. It’s also a great side for Fried Chicken and the Best Honey Butter Ham!

This Moist Pumpkin Cornbread is so tender and soft that is guaranteed to be a huge hit on your Thanksgiving table. The secret ingredient here is the canned puree. It adds plenty of pumpkin flavor and also makes this bread extra moist and tender.

When it comes to the fall season, this delicious dish is on top of our list. Made with autumn pumpkin, and sweet spices and finished with a delicious cinnamon honey butter

It packs a serious flavor without having to boil and mash anything. Flavorful on its own, but also ideal as part of a meal. Since it’s so moist, it’s also terrific for breakfast the day after. Top it with the whipped cinnamon honey butter for the perfect morning treat with hot coffee.

This sweet cornbread is ideal during this time of year! Here’s a tip: bake a double batch so you can just grab and reheat whenever the craving hits! 

What is pumpkin cornbread?

It’s very similar to the traditional cornbread recipe but with a definite autumn twist. Also, it is a savory cornbread made with pumpkin purée to make it soft and fluffy. 

It is the perfect side dish to serve during the holiday season. It is loaded with spices, such as nutmeg, cinnamon, cloves, and ginger to add extra flavor.

Also, instead of just honey and butter, I’ve added some cinnamon and nutmeg to the sweet whipped butter to take it over the top!

The flavors of fall squash and spices are clear, but they’re light as well. This makes the dish kid-friendly and great for adults who are not too fond of spice.

How to make Homemade Pumpkin Cornbread?

For a quick tutorial, watch the recipe video attached. But here are the general steps: 

First, preheat your oven to 375 degrees F.

Next, grease your baking dish, and then measure and prep your ingredients. Follow these steps:

For the cornbread:

1. Make the flour mixture: First, in a large bowl, whisk together the dry ingredients along with pumpkin pie spice. Then, set aside.
2. Combine the wet ingredients: Next, in a separate bowl, add brown sugar and remove clumps by breaking them up. Then, whisk in the honey, melted butter, and puree. Blend in the eggs and sour cream using a hand mixer. 
3. Make the batter: Fold the dry and wet ingredients gently just until combined. Don’t overmix. A few dry pockets are fine.
4. Bake: Next, pour into the pan in an even layer. Bake for 25-30 minutes. Test for doneness by inserting a toothpick or cake tester into the center. If it comes out clean, it’s done.
5. Cut into squares: Transfer to a wire rack. Once it’s slightly cool, cut into squares.

For the Whipped Cinnamon Honey Butter:

1. Whip the butter until smooth. Add the rest of the ingredients and whip at high speed until light and fluffy.
2. Top the slices with the sweet spiced butter and serve. I love serving it warm!

Possible Substitution:

• Brown the butter to infuse the dish with fragrant nuttiness.
• Use maple syrup instead of honey for the whipped topping.
• Add your favorite berries like blueberry and strawberries.
• Also, jalapenos make a spicy and tasty addition!
• Add some creamed corn kernels to the batter.
• For a gluten-free version, swap out the flour with a gluten-free flour blend or almond flour. 
• Egg-free version: Swap out the eggs with applesauce or powdered egg replacer
• Use vegetable or any neutral-tasting oil.
• If you have a huge sweet tooth, top this with chocolate sauce or caramel sauce instead.

Can I substitute the sour cream for anything else? 

The sour cream makes the cornbread extra moist and fluffy. However, if you want to substitute it, feel free to use Greek yogurt instead. 

Should I use homemade pumpkin puree or canned puree?

You can use both. During the fall season, I love making a larger batch of homemade pumpkin puree and storing it for later use. The benefit of making your puree is that you know exactly what goes into it. Also, you control the flavors and spices. 

However, the canned puree is perfectly fine as well, especially if you are short on time. 

So, both are good to use. 

Can I substitute pumpkin spice instead?

Yes! Use around 1/12 tsp of the spice mix in place of the spices listed.

What to serve with pumpkin cornbread?

It pairs well with savory and hearty dishes such as soups, roast chicken, pork chops, and chili. It also works as stuffing and is part of your holiday table.

During the Thanksgiving feasts, I love incorporating it with roasted turkey. 

How to store pumpkin cornbread?

• Refrigerate: First, let it cool at room temperature completely. Then, transfer leftovers into an airtight container and store cornbread for up to 4 days.
• To freeze: Use freezer-safe bags or aluminum foil to wrap the slices. Then, freeze them for up to 3 months.
• To reheat: Simply thaw the slices to room temperature or overnight on the counter. Also, feel free to reheat in the oven or microwave until warm.

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