Pumpkin Cornbread is moist, fluffy, and kissed with a subtle autumn pumpkin flavor. 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, sweet spices and finished with a delicious cinnamon honey butter
It packs a serious flavor without having to boil and mash anything. Absolutely flavorful on its own, but also ideal as part of a meal. Try it with soups, roast turkey, roast chicken, pork chops, and chili. It also works as stuffing and is part of your holiday table.
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 just 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 after:
For the cornbread:
- Make the flour mixture: First, in a large bowl, whisk together the dry ingredients along with pumpkin pie spice. Then, set aside.
- 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.
- Make the batter: Fold the dry and wet ingredients gently just until combined. Don’t overmix. A few dry pockets are fine.
- 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.
- Cut into squares: Transfer to a wire rack. Once it’s slightly cool, cut into squares.
For the Whipped Cinnamon Honey Butter:
- Whip the butter until smooth. Add the rest of the ingredients and whip at high speed until light and fluffy.
- Top the slices with the sweet spiced butter and serve. I love serving it warm!
- 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.
Homemade pumpkin puree vs canned puree:
You can use both. During the fall season, I love making a larger batch of homemade pumpkin puree and store it for later use. The benefit of making your own 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.
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.
More pumpkin recipes:
- You can easily make it as muffins or as a loaf. Just use a muffin tin or a loaf pan in that case.
- Serve with honey or butter, if desired.
- Also, you can bake this in a cast-iron skillet if you prefer it crusty.
- Fold the batter by hand to avoid overmixing. It’s okay to have a few lumps.
- In addition, remember to work the ingredients quickly. Don’t let the batter sit on the counter before baking for the best results.
- If using for stuffing, you can make it up to three days in advance. Crumble the cornbread and keep it in the fridge until ready to use.
Pumpkin Cornbread Recipe
- 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
Whipped Cinnamon Honey Butter:
- 1 cup unsalted butter
- 1/4 cup honey
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 375 degrees.
- Spray an 8 by an 8-inch baking dish with non-stick cooking spray.
Make the Cornbread:
- In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center and set it aside.
- In another medium mixing bowl, add brown sugar, melted butter, honey, and pumpkin puree, with the mixer on medium speed whisk to combine.
- Add sour cream and eggs and mix until well blended.
- Pour mixture into the well in the flour mixture then gently fold with a rubber spatula just until all well combined.
- Pour batter into the prepared pan in an even layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out free of batter, it will take about 25 - 30 minutes.
- Cool on a wire rack then cut into squares. It can be served warm.
Cinnamon Honey Butter:
- In a medium mixing bowl whip butter with an electric hand mixer until smooth.
- Add in honey, powdered sugar, and cinnamon and mix on low speed until combined. Increase speed to medium-high and whip until light and fluffy, about 2 - 3 minutes.
- Serve on top of the cornbread or on the side.