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A slice of Pumpkin Cornbread on a white plate.
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Pumpkin Cornbread with Cinnamon Honey Butter

A fall-inspired take on classic cornbread - slightly sweet with just a hint of spice. Serve with a big pot of chili or a bowl of soup.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8 pieces


For the Pumpkin Cornbread:

  • 1-1/2 cups all purpose flour
  • 3/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup white sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup butter softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2/3 cup buttermilk

For the Cinnamon Honey Butter:

  • 1/2 cup 1 stick butter, softened
  • 2 tablespoons honey
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon cinnamon


  • Pumpkin Cornbread:Preheat oven to 400 degrees.
  • Combine flour, cornmeal, baking powder, salt, and pumpkin pie spice in a medium bowl and set aside.
  • Place sugar, pumpkin puree, softened butter, and vanilla in a medium bowl. Mix with a hand mixer until well combined. Add eggs, one at a time, and continue mixing until well incorporated.
  • Stir in flour mixture and buttermilk, alternately, with a spoon until just combined.
  • Coat a 9" to 10" baking dish with non-stick cooking spray and pour cornbread batter into dish. Bake for 30 minutes or until toothpick inserted in center comes out clean. Baking time will very depending on size of pan so watch closely towards end of baking time.
  • Remove from oven and allow to cool for about 10 to 15 minutes, then slice and serve with Cinnamon Honey Butter while still warm.
  • Cinnamon Honey Butter:Using an electric hand mixer on low speed, combine softened butter, honey, powdered sugar, and cinnamon. Beat until light and fluffy. Transfer honey butter to a small serving dish and refrigerate until ready to use.
  • Instructions for baking in a cast iron skillet:Melt 1 tablespoon of butter in a 9" 10" cast iron skillet over medium high heat. When butter has melted, remove the pan from heat and swirl the butter around to evenly coat the bottom of the pan. Pour cornbread batter into pan and place in preheated oven. Follow as directed for remainder of recipe. Cornbread may bake it bit more quickly in a cast iron pan.