Why You’ll Love This Recipe

This recipe blends the comforting taste of cornbread with the warmth and flavor of pumpkin and spices. It’s quick to make, perfectly tender, and can be enjoyed as a side dish or dessert. The honey adds just the right amount of sweetness, and it pairs wonderfully with butter or honey butter for an extra treat.

Ingredients

1 cup all-purpose flour
¾ cup yellow cornmeal (not coarse ground)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ cup vegetable oil, mild olive oil, or melted refined coconut oil
1 cup canned pumpkin puree (not pumpkin pie filling)
¾ cup milk
½ cup granulated sugar
2 tablespoons honey
2 large eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F. Grease a 9×9-inch square baking pan.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In a separate bowl, whisk together the oil, pumpkin, milk, sugar, honey, and eggs.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Pour the batter into the prepared pan and bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly, then serve warm with butter and honey, if desired.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Add-ins: For extra flavor, mix in some chopped nuts, such as pecans, or dried cranberries.
Sweetness Level: Adjust the sugar or honey based on your sweetness preference.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Reheating: Reheat in the microwave or oven for a few seconds until warm.

FAQs

Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree can be used, but make sure it’s not too watery—aim for a consistency similar to canned puree.

Can I freeze Pumpkin Cornbread?

Yes, this cornbread freezes well. Wrap it tightly and freeze for up to 3 months. Reheat by microwaving or baking in the oven.

What can I serve with this cornbread?

It’s great alongside soups, stews, chili, or as part of your holiday meal. It also pairs perfectly with butter, honey, or maple butter.

Can I use a different type of oil?

Yes, you can use a mild olive oil, coconut oil, or even melted butter if you prefer.

Can I make this ahead of time?

Yes, you can make the cornbread a day or two ahead. Just store it covered and reheat before serving.

Conclusion

Pumpkin Cornbread is a sweet, seasonal twist on a classic favorite. With its soft texture, rich pumpkin flavor, and warm spices, it’s perfect for fall and the holidays. Serve it warm with butter or honey for a cozy, satisfying treat that everyone will love!

Pumpkin Cornbread

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This Pumpkin Cornbread is a sweet and fluffy twist on traditional cornbread, combining the flavors of pumpkin, cinnamon, and honey. Perfect for fall and holiday meals, it pairs wonderfully with soups, chili, or as a side dish.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F. Grease a 9×9 square baking pan.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices.
In a separate bowl, whisk together oil, pumpkin, milk, sugar, honey, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
Pour the batter into the prepared pan and bake for 23-27 minutes. A toothpick inserted into the center should come out clean.
Cool slightly and serve warm with salted butter and honey.

Notes

Serve with salted butter, honey butter, or maple butter for extra flavor.