Pumpkin Cornbread Recipe – Easy Fall Favorite with Cinnamon Honey Butter

The spicy-sweet scent of pumpkin cornbread baking makes my whole kitchen feel like a cozy fall retreat. There’s just something about the golden hue, the tender crumb, and that warm burst of cinnamon honey butter melting into every bite. Honestly, I stumbled onto this pumpkin cornbread recipe one chilly October when I was desperate to use up the last can of pumpkin puree in my pantry. I wanted something more interesting than just another pumpkin bread or plain cornbread—and wow, this mashup totally delivers!

I’ve tweaked this pumpkin cornbread recipe more times than I can count, testing it for the perfect balance of flavor, moisture, and that irresistible crust. The pumpkin adds a subtle sweetness and keeps the crumb soft, while the cornmeal brings a rustic, hearty bite. And let’s talk about that cinnamon honey butter—just a swirl of it on a warm slice, and you’ll know why this is my favorite fall bake. This recipe is perfect for potlucks, Thanksgiving tables, or just a lazy Sunday afternoon. It’s also a hit with picky eaters and anyone who claims not to like pumpkin (trust me, my family was skeptical until they tried it!).

If you’re looking for a pumpkin cornbread recipe that’s easy, foolproof, and guaranteed to make your house smell like fall, you’re in the right spot. I use this recipe every year, and I’m always amazed by how quickly it disappears. Whether you’re a seasoned baker or just want to try something new, this is the kind of cozy, comforting bake that brings people together—and, let’s face it, makes you look like a kitchen rockstar.

Why You’ll Love This Pumpkin Cornbread Recipe

• Quick & Easy: This pumpkin cornbread recipe comes together in about 40 minutes, start to finish. No mixer needed, just a couple of bowls and a whisk—perfect for spontaneous fall cravings or last-minute guests.
• Simple Ingredients: Everything you need is probably already in your pantry. You don’t have to hunt down fancy flours or obscure spices. Just pumpkin puree, cornmeal, flour, and a few baking basics.
• Perfect for Fall Gatherings: This cornbread shines at holiday dinners, Friendsgiving spreads, or cozy brunches. It’s just at home alongside chili as it is with a mug of hot cider.
• Crowd-Pleaser: Kids love the subtle sweetness, and adults appreciate the warm spices and that special cinnamon honey butter. It’s one of those bakes you’ll get asked for the recipe again and again.
• Unbelievable Texture: The pumpkin puree keeps every bite moist and tender, while the cornmeal gives it a rustic bite. You get the best of both worlds—soft and hearty without being dry.

What sets this pumpkin cornbread recipe apart is the way the pumpkin flavor melds with the earthiness of cornmeal and the gentle warmth of cinnamon. I always blend the wet ingredients well to make sure the pumpkin is fully incorporated (no sneaky orange streaks!). The cinnamon honey butter? It’s ridiculously easy but makes the whole thing taste like a bakery treat. I tried a few versions with brown butter and extra spices, but honestly—this simple combo is unbeatable.

This isn’t just another cornbread. It’s the kind that makes you want to sneak another slice when no one’s looking. It’s comfort food that feels a little special, but still totally unfussy. I love knowing I can whip it up on a weeknight, or dress it up for a holiday spread. The best part? You don’t have to be a pro baker to nail it. If you’re after a recipe that’s truly a fall favorite, this pumpkin cornbread will totally win you over.

What Ingredients You Will Need

This pumpkin cornbread recipe uses simple, honest ingredients that come together for maximum flavor—no complicated shopping list required. You can even swap a few things if needed (I’ve tried every version under the sun, trust me!). Here’s what you’ll need:

• For the Pumpkin Cornbread:
  • Cornmeal (yellow, medium or fine grind, 1 cup/150g) – For that hearty, rustic texture. I like Bob’s Red Mill for a consistent crumb.
  • All-purpose flour (1 cup/120g) – Helps hold everything together and keeps the cornbread light.
  • Baking powder (1 tablespoon/14g) – Gives the bread its lovely rise.
  • Baking soda (1/2 teaspoon/2g) – Works with the buttermilk for a soft crumb.
  • Kosher salt (1/2 teaspoon/3g) – Just enough to bring out the flavors.
  • Ground cinnamon (1 teaspoon/2g) – Adds gentle warmth (don’t skip it!).
  • Ground nutmeg (1/4 teaspoon/0.5g, optional) – A hint of spice. Freshly grated is awesome if you have it.
  • Pumpkin puree (1 cup/240g, not pumpkin pie filling) – The star! Libby’s is my go-to, but store brands work just fine.
  • Buttermilk (1/2 cup/120ml) – For tang and tenderness. Sub with milk + a teaspoon of lemon juice if needed.
  • Unsalted butter (1/2 cup/115g, melted and cooled) – Adds richness and flavor.
  • Light brown sugar (1/3 cup/65g, packed) – Sweetens things up just enough.
  • Large eggs (2, room temperature) – Bind everything together.
  • Vanilla extract (1 teaspoon/5ml) – Rounds out the flavors.
• For the Cinnamon Honey Butter:
  • Unsalted butter (1/2 cup/115g, room temperature) – Soft and spreadable.
  • Honey (2 tablespoons/30ml) – Naturally sweet, pairs perfectly with the cornbread.
  • Ground cinnamon (1/2 teaspoon/1g) – Adds warmth and a hint of spice.
  • Pinch of salt – Makes the flavors pop.

Substitution Tips: No buttermilk? Use regular milk with a teaspoon of vinegar or lemon juice. For a dairy-free version, swap in coconut oil for butter and non-dairy milk plus a splash of apple cider vinegar. Gluten-free? Use a 1:1 gluten-free flour blend (I’ve had great results with King Arthur’s). Want it sweeter? Toss in a tablespoon more brown sugar or a drizzle of maple syrup. This recipe is flexible—just don’t skimp on the pumpkin!

Equipment Needed

• Large mixing bowl – For whisking together dry ingredients. I use a big glass bowl so I can see everything mix in.
• Medium bowl – For combining wet ingredients.
• Whisk – Helps beat eggs and blend the batter smoothly. A fork works in a pinch!
• Rubber spatula or wooden spoon – For folding everything together. I love a silicone spatula for scraping every bit of batter out.
• 8×8-inch (20x20cm) baking pan – Metal pans give you crisp edges, but ceramic or glass pans work too. Just keep an eye on the baking time.
• Small bowl – For mixing the cinnamon honey butter.
• Measuring cups and spoons – Accuracy matters, especially for the baking powder and pumpkin puree.
• Wire rack – For cooling the cornbread without sogginess.

If you don’t have an 8×8 pan, a 9-inch round cake pan or even a cast-iron skillet (well-greased) will work. Just adjust the baking time—check for doneness a few minutes earlier or later. I always grease pans with a bit of butter and line with parchment for easy lifting. If you’re using silicone bakeware, keep in mind it might bake a bit slower. For stubborn pans, a quick soak in warm water makes cleanup easier.

Preparation Method

1. Preheat the Oven & Prepare Pan:
   Preheat your oven to 400°F (200°C). Grease an 8×8-inch (20x20cm) baking pan with butter or nonstick spray. For easy removal, line the bottom with parchment paper, letting a little hang over the sides.
2. Mix Dry Ingredients:
   In a large bowl, whisk together 1 cup (150g) cornmeal, 1 cup (120g) all-purpose flour, 1 tablespoon (14g) baking powder, 1/2 teaspoon (2g) baking soda, 1/2 teaspoon (3g) kosher salt, 1 teaspoon (2g) cinnamon, and 1/4 teaspoon (0.5g) nutmeg (if using). Make sure there are no lumps—this helps the cornbread bake evenly.
3. Combine Wet Ingredients:
   In a separate medium bowl, whisk 1 cup (240g) pumpkin puree, 1/2 cup (120ml) buttermilk, 1/2 cup (115g) melted butter (slightly cooled), 1/3 cup (65g) packed light brown sugar, 2 large eggs, and 1 teaspoon (5ml) vanilla extract. Whisk until the mixture is totally smooth and the pumpkin is fully blended in.
4. Combine Wet and Dry:
   Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to fold everything together gently, just until you don’t see any dry streaks. Don’t overmix—stop as soon as it’s combined. The batter should look thick and a bit lumpy (totally normal).
5. Pour and Smooth:
   Scrape the batter into your prepared baking pan. Smooth the top with a spatula. It’ll look thick, but that’s exactly what you want for a hearty crumb.
6. Bake:
   Place the pan in the center of the preheated oven. Bake for 25–30 minutes. Start checking at 24 minutes—insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, it’s done. The top should be golden and just set.
7. Cool:
   Remove from the oven and let cool in the pan for about 10 minutes. Lift the cornbread out by the parchment edges and transfer to a wire rack to cool for another 10–15 minutes (if you can wait that long!).
8. Make Cinnamon Honey Butter:
   While the cornbread cools, mix 1/2 cup (115g) softened butter, 2 tablespoons (30ml) honey, 1/2 teaspoon (1g) cinnamon, and a pinch of salt in a small bowl. Blend until smooth and creamy.
9. Serve:
   Slice the cornbread into squares and slather with cinnamon honey butter while still warm. That butter will melt right in—pure magic.

Troubleshooting Tips: If your cornbread sinks in the middle, it may have needed a few more minutes in the oven. If it’s dry, double-check your oven temp (an oven thermometer is your friend!). For extra-moist crumbs, don’t overbake—pull it out as soon as the top springs back and the tester is clean. If your batter seems too dry, add a splash more buttermilk.

I always recommend letting it cool at least 10 minutes before slicing for the cleanest pieces—but I get it, sometimes you just can’t wait!

Cooking Tips & Techniques

After a dozen batches, I’ve learned a few tricks for the best pumpkin cornbread every time. Here’s what really makes a difference:

• Don’t Overmix: This is classic advice, but it’s so important—overmixing will make your cornbread tough. Fold gently just until combined, even if the batter is a little lumpy.
• Bake in the Center: Placing your pan in the center of the oven helps it bake evenly. Too close to the top or bottom, and you risk burning or underbaking.
• Test for Doneness: Ovens vary a lot! Start checking a couple minutes before the minimum bake time. A toothpick or cake tester should come out with a few moist crumbs, not raw batter.
• Let It Rest: Resting for at least 10 minutes after baking makes slicing so much easier. If you try to cut it hot, it’ll crumble more.
• Butter Matters: Use real butter for the cinnamon honey butter—the flavor is unbeatable. If you’re using salted butter, skip the pinch of salt in the butter recipe.
• Multitasking: While the cornbread bakes, whip up the cinnamon honey butter and set the table. You’ll be ready to serve the moment it’s cool enough to slice.

One time, I forgot to melt the butter before adding it to the wet ingredients. The batter was lumpy, but it still baked up fine (just a little less even). Lesson learned—make sure your butter is melted and slightly cooled for the best texture. Also, if you like a crispier edge, bake in a cast-iron skillet and preheat it in the oven with a dab of butter before pouring in the batter. That’s next-level comfort food, right there!

Variations & Adaptations

One of my favorite things about this pumpkin cornbread recipe is how easy it is to tweak for different tastes or dietary needs. Here are a few fun twists I’ve tried (and loved):

• Gluten-Free Pumpkin Cornbread: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve had good luck with King Arthur and Bob’s Red Mill blends. No other changes needed!
• Spicy Jalapeño Pumpkin Cornbread: Stir 1/2 cup (75g) chopped pickled jalapeños and 1/2 cup (60g) shredded sharp cheddar into the batter. It’s an awesome side for chili or barbecue.
• Vegan/Dairy-Free Option: Use melted coconut oil or plant-based butter, non-dairy milk (like almond or oat) with a teaspoon of lemon juice, and flax “eggs” (2 tablespoons flaxseed meal + 5 tablespoons water, mixed and rested for 5 minutes).
• Maple Walnut Pumpkin Cornbread: Replace the brown sugar with pure maple syrup and fold in 1/2 cup (60g) chopped toasted walnuts. The maple flavor with pumpkin is *so* good.
• Allergen Substitutions: For egg-free, flax eggs work well. For nut-free, just skip any nut additions and double-check your butter and milk options.

Personally, my go-to variation is the spicy version with cheddar and jalapeño—it’s always the first thing gone at potlucks. The base recipe is forgiving, so feel free to play around with spices (a little ginger or cloves, maybe?), add-ins (dried cranberries for a festive touch), or different sweeteners. It’s your kitchen—make it yours!

Serving & Storage Suggestions

I love serving pumpkin cornbread warm, right out of the oven, slathered with a big dollop of cinnamon honey butter. The butter melts into every nook and cranny—honestly, it’s hard to stop at one piece! For a pretty presentation, slice into squares or triangles and sprinkle with a little extra cinnamon on top.

This cornbread pairs perfectly with hearty fall soups, chili, roasted turkey, or even scrambled eggs for breakfast. For drinks, a mug of spiced chai or hot apple cider is just the thing. If you want to make it even fancier, serve with a drizzle of maple syrup or a side of whipped cream cheese.

Store any leftovers tightly wrapped at room temperature for up to 2 days. For longer storage, pop slices in an airtight container in the fridge for up to 5 days, or freeze (wrapped well) for up to 2 months. To reheat, warm slices in the oven at 300°F (150°C) for 8–10 minutes, or microwave for 10–15 seconds until just heated through. The flavors actually deepen after a day, so it’s still delicious the next morning (if you have any left!).

Nutritional Information & Benefits

This pumpkin cornbread recipe makes about 9 generous squares. Each piece (without extra honey butter) has roughly:

• Calories: ~220
• Protein: 4g
• Fat: 9g
• Carbs: 32g
• Fiber: 2g
• Sugar: 9g

The pumpkin adds not just flavor but a boost of vitamin A, fiber, and antioxidants. Using real butter and buttermilk makes the crumb rich, but you can easily swap for lighter or dairy-free versions. This recipe is nut-free as written and can be adapted for gluten-free or vegan diets. If you have a dairy allergy, be sure to use plant-based butter and milk alternatives. Personally, I love knowing I’m sneaking in some veggies every time I make it—makes second helpings feel totally justified!

Conclusion

If you’re craving fall flavors and want a crowd-pleasing bake, this pumpkin cornbread recipe with cinnamon honey butter is the answer. It’s easy enough for busy weeknights, special enough for your holiday table, and flexible for all kinds of eaters. I love it for the simple joy it brings—warm, nostalgic, and just a little bit different every time I tweak it.

Don’t be afraid to put your own spin on it—try different spices, add-ins, or serving ideas. This recipe is the kind you’ll want to make again and again, especially when the weather turns chilly and you need something comforting. I hope you enjoy it as much as my family does! If you try it, let me know in the comments below, or share your favorite variation. Happy baking, and may your kitchen always smell like cinnamon and pumpkin!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast, mash, and drain your fresh pumpkin well. Aim for the same volume (1 cup/240g) and make sure it’s not too watery.

What’s the best way to keep cornbread from drying out?

Store it tightly wrapped at room temperature for two days, or in the fridge for up to five. If you’re reheating, cover with foil in the oven to keep it moist.

Can I double the recipe for a bigger crowd?

Yes, just bake in a 9×13-inch (23x33cm) pan. Add 5–10 minutes to the baking time and check for doneness with a toothpick.

Is this pumpkin cornbread sweet or savory?

It’s gently sweet from the pumpkin and brown sugar, but not dessert-like. The cinnamon honey butter adds extra sweetness—adjust the sugar if you want it more savory.

Can I make the cinnamon honey butter ahead of time?

Definitely! Make it up to a week in advance and store in the fridge. Let it soften at room temperature before serving for the best spreadability.

Pumpkin Cornbread with Cinnamon Honey Butter

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• Author: Tailor Madison
• Total Time: 40–45 minutes
• Yield: 9 servings 1x

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Description

This easy pumpkin cornbread recipe combines the cozy flavors of pumpkin and warm spices with classic cornbread for a moist, tender crumb. Served with cinnamon honey butter, it’s a perfect fall bake for gatherings or weeknight comfort.

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Ingredients

Scale 1x2x3x

• 1 cup yellow cornmeal (medium or fine grind)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 1/3 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• For the Cinnamon Honey Butter:
• 1/2 cup unsalted butter, room temperature
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• Pinch of salt

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Instructions

1. Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking pan with butter or nonstick spray and line with parchment paper for easy removal.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using) until well combined and lump-free.
3. In a medium bowl, whisk together pumpkin puree, buttermilk, melted butter, brown sugar, eggs, and vanilla extract until smooth and fully blended.
4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon just until no dry streaks remain. Do not overmix.
5. Scrape the batter into the prepared pan and smooth the top.
6. Bake in the center of the oven for 25–30 minutes, checking at 24 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
7. Let cool in the pan for 10 minutes, then lift out using parchment and cool on a wire rack for another 10–15 minutes.
8. While the cornbread cools, make the cinnamon honey butter: In a small bowl, blend softened butter, honey, cinnamon, and a pinch of salt until smooth and creamy.
9. Slice the cornbread into squares and serve warm with cinnamon honey butter.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil for butter and non-dairy milk plus a splash of vinegar for buttermilk. Do not overmix the batter for best texture. For crispier edges, bake in a preheated cast-iron skillet. Store leftovers tightly wrapped at room temperature for 2 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 square (1/9 of pan)
• Calories: 220
• Sugar: 9
• Sodium: 250
• Fat: 9
• Saturated Fat: 5
• Carbohydrates: 32
• Fiber: 2
• Protein: 4

Keywords: pumpkin cornbread, fall baking, cinnamon honey butter, easy cornbread, Thanksgiving bread, pumpkin recipes, comfort food, autumn, side dish, potluck