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pumpkin cornbread - featured image

Pumpkin Cornbread with Cinnamon Honey Butter

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

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.

Ingredients

Scale
  • 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

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

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Find it online: https://lowcaloriesrecipe.com/pumpkin-cornbread-recipe-easy-fall-favorite-with-cinnamon-honey-butter/