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A slice of pumpkin cornbread with melted cinnamon honey butter on a white plate.
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5 from 7 votes

Pumpkin Cornbread

This Pumpkin Cornbread is slightly sweet with a touch of warm spice. A cozy, fall-inspired take on classic cornbread that's delicious served warm from the oven with cinnamon honey butter.
Prep Time15 minutes
Cook Time25 minutes
Cooling Time10 minutes
Total Time50 minutes
Course: Bread, Cake
Cuisine: American
Servings: 9
Calories: 265kcal

Ingredients

For the Pumpkin Cornbread

  • 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
  • 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
  • cup buttermilk for buttermilk substitute see Notes section below

For Optional 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 flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Set aside.
  • In a large bowl using an electric hand mixer, beat the butter with the brown sugar for about 2 minutes, or until well combined. Add the pumpkin puree, eggs, maple syrup, and vanilla and beat again for about 1 minute or until combined, scraping the bowl as needed.
  • Using a wooden spoon, stir in half of the flour mixture just until moistened followed with half of the buttermilk, stirring just until just combined. Repeat with remaining flour mixture and buttermilk.
  • Pour the cornbread batter into the prepared dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Baking time will vary depending on the size of the pan so watch closely towards the end of baking time.
  • Remove from the oven and allow to cool for about 10 to 15 minutes, then slice and serve with the Cinnamon Honey Butter while still warm.

Cinnamon Honey Butter

  • Using an electric hand mixer on low speed, combine the softened butter, honey, powdered sugar, and cinnamon. Beat until light and fluffy. Transfer the honey butter to a small serving dish and refrigerate until ready to use.

Video

Notes

Nutrition information was calculated for 1 slice of Pumpkin Cornbread without any topping.
Buttermilk Substitute
Add 1 teaspoon distilled white vinegar to a measuring cup and add enough  2% or whole milk to measure cup. Stir well.
Storage
  • Pantry or counter - Wrap leftovers in foil or plastic wrap and place in a zippered plastic storage bag. Store in a cool, dark place for up to 3 days.
  • Refrigerator - For longer storage, pack as directed above and refrigerate for up to 1 week.
  • Freezer - Pack as directed above, being sure you use a freezer-safe plastic storage bag. Freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 265kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 265mg | Potassium: 278mg | Fiber: 3g | Sugar: 16g | Vitamin A: 4452IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg