Pumpkin Cornbread

5 from 7 votes

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

Cook Time25

Cooling Time10

Total Time50

Course: Bread, Cake

Cuisine: American

Servings:

Calories: 265kcal

Author: Valerie Brunmeier

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
⅓ 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 ⅓ 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