Pumpkin Cornbread with Cinnamon Honey Butter

Name: Pumpkin Cornbread with Cinnamon Honey Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup light brown sugar (packed); 1/4 cup honey; 1/4 cup unsalted butter (melted); 1 cup canned pumpkin puree; 1/2 cup sour cream; 2 large eggs; 1 cup unsalted butter; 1/4 cup honey; 1/4 cup powdered sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Recipe Video Print

Pumpkin Cornbread is moist, rich, and kissed with a subtle autumn pumpkin flavor. It is the perfect savory side I love to make in the fall, and it pairs well with so many main dishes, including soups, stews, and roasted meats. The cinnamon honey butter completes this delicious fall treat, adding the perfect sweet-and-savory finish!

A slice of pumpkin cornbread topped with whipped cream on a silver plate

Whether you serve it with The Best Classic Chili, crispy Fried Chicken, or a bowl of comforting sweet potato casserole, this pumpkin cornbread is the ideal choice. It is so easy to make that I whip it up for cozy weeknight dinners, but it’s also so good that I always include it at our festive Thanksgiving dinner.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More pumpkin recipes:

This cornbread is so tender and soft that it’s guaranteed to be a huge hit, whether you are serving it for a family dinner or a festive gathering. The secret ingredient here is the canned puree. It adds plenty of pumpkin flavor and also makes this bread extra moist. Top it with the whipped cinnamon-honey butter to instantly turn it into a sophisticated side dish or fancy appetizer. Tip: Bake a double batch, freeze the leftovers, and keep some on hand for hectic dinners.

A slice of pumpkin cornbread with cinnamon honey butter.

Why you will love this recipe

Perfect for the holidays: Add fall flavor to your cornbread with pumpkin puree and warm spices. This is a delicious way to make any meal more festive.
Extra moisture: Pumpkin puree also adds moisture, so your cornbread isn’t as dry or crumbly as normal cornbread. You get a soft, moist crumb that is irresistible.
Easy to make: This recipe is so easy to make that you can enjoy it with weeknight meals, since it takes just minutes to prepare.
Cinnamon honey butter: This bread tastes even better with my homemade cinnamon honey butter. Don’t skip this bonus recipe!

What you will need

For the cornbread

Dry ingredients: All-purpose flour has the perfect amount of gluten for elasticity and stretch, while cornmeal provides the crumbly texture and corn flavor. I use baking soda and baking powder for lift and structure, keeping it light despite the heavy ingredients.
Wet ingredients: Honey adds moisture and natural sweetness. I use melted butter instead of oil for rich flavor and to help keep the bread together. I use canned pumpkin puree because it is dense and smooth, perfectly strained and never watery. It always has the right amount of moisture to keep the bread from drying out, but it never makes it too watery, as homemade puree can. Sour cream provides acid to soften the gluten and a bit of tang to complement the pumpkin flavor. Room-temperature eggs help create a smooth emulsion that traps air for a fluffy, tender texture.
Seasonings: Besides salt, I use cinnamon for sweet warmth, ginger for a clean, zesty kick, nutmeg for a slightly nutty spice, cloves for peppery depth, and light brown sugar for a sweet hint of molasses.

For the whipped cinnamon honey butter

Wet ingredients: Room-temperature butter lets the fat trap air when whipped for extra fluffiness. Honey provides a deep, complex natural sweetness.
Seasonings: Powdered sugar stabilizes the butter and adds light sweetness. Cinnamon adds a slightly sweet, warm depth, while nutmeg adds a nutty undertone.

How to prepare

Preheat the oven: Preheat the oven to 375°F and spray an 8-inch baking dish with nonstick spray.

Mix the batter: While I wait for the oven to heat, I whisk the cornmeal, baking soda, baking powder, flour, cloves, nutmeg, ginger, cinnamon, and salt in one bowl and beat the brown sugar, butter, honey, and pumpkin puree with a mixer on medium speed in another. Then, I mix in the sour cream and eggs, then gently fold them into the flour mixture with a spatula until just combined. Small lumps are okay.

Pour and bake: Pour the batter into the pan and bake for 20 to 25 minutes, or until a toothpick comes out clean.

Cool and serve: Then cool on a wire rack before serving warm with the cinnamon-honey butter.

Make the butter: Whip the butter with a hand mixer until smooth, then add the honey, sugar, cinnamon, and nutmeg. Whip at low speed for about 2 minutes, until light and fluffy.

Homemade pumpkin cornbread with cinnamon honey butter.

Expert tip

What type of cornmeal to use

Different types of cornmeal offer different textures, depending on the bread you like. Fine cornmeal creates a soft, smooth, cake-like texture. Medium cornmeal has a moist, slightly grainy texture with lots of flavor, but it’s still tender. Coarse cornmeal has a hearty texture, a deep corn flavor, and a thick crunch from larger corn pieces. There are also two different colors. Yellow cornmeal has a classic flavor, a deep yellow color, and a strong corn flavor. White is milder in flavor and lighter in color. I prefer medium yellow cornmeal for some texture, a soft crumb, and a nice flavor.

More tips to consider:

For crusty bread, heat a greased cast-iron skillet and cook the batter in it.
Don’t stir the dry ingredients into the batter with a mixer. Use a spatula to fold it in to prevent overmixing.
Make sure you get pumpkin puree and not pumpkin pie filling.
If you use fresh pumpkin puree, be sure to blot the extra liquid. I recommend using canned pumpkin for its thick consistency.
This heavy batter relies on baking soda and baking powder, so make sure they are fresh anddon’tt let the batter sit too long before baking.

Recipe variations and add-ins:

Maple syrup: For a rich maple flavor, use maple syrup instead of honey.
Add corn: Give this bread some texture. Add 1/2 can of creamed corn to the batter.
Go wild: I sometimes add chopped nuts, like pecans, walnuts, or almonds.
Roasted pepitas: For crunch and visual appeal, add roasted pepitas (pumpkin seeds) on top.
Use Jiffy: For an easier, faster option, use Jiffy cornbread mix with 1/3 cup buttermilk, 1 egg, ½ cup pumpkin puree, and pumpkin pie spice.

Serving suggestions:

This goes so well with a bowl of white chicken chili. Any chili works, but I love how light yet hearty this meal is with a chunk of bread and a bit of salad. It’s especially nice because I can always find room for one of my favorite pumpkin desserts like these pumpkin mousse brownies. They’re light and fluffy on top, with a rich, thick brownie layer below; I have a hard time stopping after just one.

It’s also a wonderful side dish for this Instant Pot pumpkin soup. Made with fresh pumpkin, almond butter, coconut cream, and select spices, I am proud to serve this soup any time of year. But honestly, my favorite meal to serve with it is these pumpkin pork chops. They are so tender and juicy, they fall off the bone. I serve them with homemade maple mustard dressing and pumpkin and apple on the side. And for dessert, my classic pumpkin pie is always a hit.

How to store leftovers:

Refrigerate: Leftovers can be stored at room temperature for several days in a sealed container or in the refrigerator for 7 to 10 days.
Freezing: I freeze leftovers wrapped in plastic and in a freezer bag for up to 3 months.
Defrost: Before serving, I thaw my frozen leftovers in the refrigerator overnight.

cornbread with pumpkin and topped with honey on a silver plate

Frequently asked questions

Can I use pumpkin pie spice in this recipe?

Yes, although I don’t usually use all the pumpkin pie spices in mine because I don’t want it to taste too sweet. If you want it to taste more like fall spices, mix cinnamon, ground nutmeg, ginger, allspice, and cloves. I usually use one tablespoon of the cinnamon and adjust the other spices to my taste. Others add pepper or cardamom to their pumpkin pie spice.

How do I make my pumpkin cornbread less crumbly?

Use less cornmeal for fewer crumbs. Also, try using finer cornmeal. As my expert tip mentions, cornmeal comes in several kinds. Fine cornmeal creates a cake-like texture that will not produce crumbly cornbread. Also, increasing the fat by adding sour cream, Greek yogurt, or an extra egg yolk would help. Another option is to let the cornmeal soak in the wet ingredients for 30 minutes before mixing it with the rest of the recipe.

How do I make the bottom crispy?

For a crispy crust, use a cast-iron skillet instead of a baking pan. First, heat the skillet in the oven with some oil at 400°F for 10 minutes. Then pour the batter into the skillet and let it sizzle. This will jump-start the crust formation. Now, bake the cornbread in the skillet until it browns around the edges, then turn it out onto a wire rack. Don’t leave it in the skillet to cool, because that traps steam and softens the crust.

Why is my pumpkin cornbread so dry?

Unlike other recipes where you have too much flour, this one can benefit from more flour. If you use too much cornmeal relative to the flour, the crumb will be too dry because cornmeal doesn’t hold moisture the way flour does. The recipe calls for 1 cup of each, but measure carefully using the spoon-and-level method. Also, make sure there is enough fat. Melted butter is an essential ingredient and must be measured carefully, too.

More pumpkin recipes:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!