Jump to Recipe Print RecipeAs the crisp air settles in and the leaves start to turn, there’s something magical about the aromas wafting from the kitchen. Enter my Pumpkin Cornbread with Cinnamon Honey Butter, a simple yet soul-warming recipe that captures the essence of autumn in every bite. In just thirty minutes, you can whip up this delightful cornbread, filling your space with cozy scents of pumpkin and warming spices. Not only is it easy to prepare, but pairing it with that melt-in-your-mouth cinnamon honey butter creates a comforting treat that’s perfect for gatherings or a cozy night in. Have you ever tasted a fall-inspired dish that brings back sweet memories? Let’s dive into this heartwarming recipe! Why is Pumpkin Cornbread a Fall Must-Have? Irresistibly Flavorful: Each bite of this cornbread is infused with pumpkin and warm spices, making it a quintessential autumn treat. Quick and Easy: With just 30 minutes of prep time, this recipe is perfect for busy days or spontaneous gatherings. Versatile Serving Option: Serve it warm with fluffy cinnamon honey butter for a delightful dessert, or as a side for your favorite meals. Nostalgic Appeal: This cornbread is more than just food; it brings back memories of crisp fall afternoons and cozy family gatherings. Healthy Indulgence: Packed with nutrients like Vitamin A and fiber, you can indulge without guilt! Looking for another comforting recipe? Check out my Honey BBQ Chicken for another family favorite! Pumpkin Cornbread Ingredients For the Cornbread Base • All-purpose flour – Provides structure to the cornbread; can be replaced with a gluten-free blend for a gluten-free option. • Cornmeal – Contributes to the cornbread’s classic gritty texture; use fine or medium grind for the best results. • Baking powder & baking soda – Essential leavening agents that help the cornbread rise; do not substitute without adjusting ratios. • Salt – Enhances all flavors; it’s important for overall balance. • Ground spices (cinnamon, ginger, nutmeg, cloves) – Impart warm, autumnal flavors crucial to the recipe; adjust to taste for a more or less spiced cornbread. • Light brown sugar – Adds sweetness with a hint of molasses flavor; white sugar can be used in a pinch. • Unsalted butter – Provides moisture and richness; can substitute with coconut oil or a dairy-free spread for a vegan option. • Canned pumpkin – Essential for moisture and pumpkin flavor; fresh pumpkin can also be used, but ensure it’s cooked and drained to avoid excess moisture. • Sour cream – Adds richness and slight tang for moisture; can be replaced with yogurt. • Eggs – Bind the ingredients together, providing structure; flax eggs can be used for a vegan alternative. For Cinnamon Honey Butter • Salted butter – Base ingredient for richness and creaminess; unsalted may be used, just adjust the salt added. • Honey – Sweetener with a smooth finish; maple syrup can substitute for a vegan version. • Powdered sugar – Smooths out the texture of the butter; ensure to sift if clumped. • Ground cinnamon – Adds warmth to the butter; increase or decrease according to taste. Indulging in the warmth of Pumpkin Cornbread with Cinnamon Honey Butter is not only about the flavors but also the joy of creating something special during the fall season! Step‑by‑Step Instructions for Pumpkin Cornbread with Cinnamon Honey Butter Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). While it heats up, grease an 8×8-inch baking dish with non-stick spray or butter to ensure the cornbread releases easily after baking. This is a crucial first step to avoid sticky situations later! Step 2: Prepare Dry Mix In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of cornmeal, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and your chosen ground spices like cinnamon and nutmeg. This dry mix forms the backbone of your pumpkin cornbread, which will create that delicious texture you crave. Step 3: Mix Wet Ingredients In a separate bowl, combine 1 cup of light brown sugar with 1/2 cup of melted unsalted butter until well-blended. Then, add in 1 cup of canned pumpkin, 1/2 cup of sour cream, and 2 eggs. Whisk everything together until your mixture is smooth and creamy, creating a lovely base for your cornbread. Step 4: Combine Mixtures Gently pour the wet pumpkin mixture into your bowl of dry ingredients. Using a spatula, fold the two mixtures together carefully, ensuring not to overmix. You want to combine them until just mixed; this technique helps keep the cornbread light and fluffy. Step 5: Bake Transfer your batter into the prepared baking dish, smoothing the top for even baking. Place it in the preheated oven and bake for 25 to 30 minutes. Keep an eye on it; it’s ready when a toothpick inserted into the center comes out clean, a comforting sign that your pumpkin cornbread is done. Step 6: Cool Once baked, remove the cornbread from the oven and let it cool in the dish for about 10 minutes. Then, transfer it to a wire rack to cool slightly further. This step ensures that your cornbread firms up, making it easier to cut into perfect squares for serving later. Step 7: Prepare Cinnamon Honey Butter While your cornbread is cooling, make the cinnamon honey butter. In a bowl, whip together 1/2 cup of softened salted butter until it’s smooth and fluffy. Gradually mix in 1/4 cup of honey, 1/2 cup of powdered sugar, and 1 teaspoon of ground cinnamon, whipping until light and creamy, ready to melt over your cornbread. Step 8: Serve Slice your Pumpkin Cornbread into squares and serve warm with a generous dollop of your fluffy cinnamon honey butter on top. This heavenly combination of warm spices and sweetness truly captures the essence of fall, perfect for cozy gatherings or simply enjoying at home! Expert Tips for Pumpkin Cornbread Room Temperature Eggs: Ensure your eggs are at room temperature for better incorporation into the batter and a fluffier texture in your Pumpkin Cornbread with Cinnamon Honey Butter. Don’t Overmix: When combining your wet and dry ingredients, fold gently until just mixed. Overmixing can lead to a dense cornbread. Adjust Baking Time: Keep an eye on your baking time, especially if you use a different pan size; larger pans may need less time, while smaller ones could require a bit more. Cool Before Slicing: Allow your cornbread to cool slightly on a wire rack before cutting. This helps maintain a firmer structure for cleaner slices. Customize Spices: Feel free to adjust the spices according to your taste preferences. Experiment with different levels of cinnamon or even add a touch of nutmeg for a unique twist! How to Store and Freeze Pumpkin Cornbread Room Temperature: Wrap leftover cornbread in plastic wrap or keep it in an airtight container for up to 2 days. Enjoy it slightly warm for the best flavor. Fridge: If you wish to extend freshness, store in an airtight container in the fridge for up to a week. Reheat individual slices in the microwave for a quick treat. Freezer: For longer storage, wrap portions tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: Warm slices in the oven at 350°F (175°C) for about 10-15 minutes, or microwave for 20-30 seconds until heated through. Pair with your cinnamon honey butter for a delicious experience! What to Serve with Pumpkin Cornbread with Cinnamon Honey Butter Set the stage for a cozy fall meal with a delightful medley of flavors that perfectly complements your cornbread. Creamy Mashed Potatoes: These velvety potatoes add a rich texture that balances the sweet notes of pumpkin in cornbread. Savory Chili: A hearty bowl of chili offers warmth and a touch of spice, making it a heartwarming pairing. Fresh Green Salad: Crisp greens with a light vinaigrette bring brightness and freshness, cutting through the richness of the cornbread and butter. Roasted Brussels Sprouts: The caramelized edges and nutty flavor of Brussels sprouts enhance the autumn vibes while adding depth to your meal. Apple Cider: This classic fall drink’s sweet-tart notes accentuate the warm spices in the cornbread, creating a delightful sip alongside every bite. Pumpkin Spice Latte: For a sweet touch, serve this familiar fall favorite, harmonizing beautifully with the flavors of pumpkin and cinnamon. Pumpkin Cornbread with Cinnamon Honey Butter Variations Embrace your creativity and customize this delightful recipe to suit your taste buds and dietary needs! Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for that perfect structure. Dairy-Free: Replace unsalted butter with coconut oil or a dairy-free spread, allowing everyone to enjoy this cornbread effortlessly. Maple-Glazed: Use maple syrup instead of honey in the cinnamon honey butter for a pleasantly different sweetness that enhances the autumn flavors. Fresh Pumpkin: Instead of canned pumpkin, try using fresh pumpkin. Just make sure it’s cooked and drained to maintain the ideal moisture balance. Spice Variation: Adjust the spices based on your preferences, perhaps adding some pumpkin pie spice or a dash of cayenne for a little heat. Enhanced Texture: For a crunchier bite, fold in some chopped nuts like walnuts or pecans into the cornbread batter, which will add delightful texture. Savory Twist: Incorporate cheese such as sharp cheddar or crumbled feta into the batter for a savory version that pairs beautifully as a side dish. Fruity Addition: Mix in dried cranberries or applesauce for an added fruity dimension, making each bite burst with seasonal flavors! You can further enhance your autumn meals with this cornbread by serving it alongside dishes like Garlic Butter Steak or Honey BBQ Chicken. Enjoy the warmth and comfort of adapting it to your preference! Make Ahead Options These Pumpkin Cornbread with Cinnamon Honey Butter are perfect for busy home cooks looking to save time during the hectic fall season! You can prepare the cornbread batter up to 24 hours in advance by mixing the dry and wet ingredients separately, then combining them just before baking. Store the batter in the refrigerator, covered, to maintain freshness and avoid any drying out. For the cinnamon honey butter, you can whip it up 3 days ahead; simply store it in an airtight container in the fridge. When you’re ready to serve, bake the cornbread straight from the fridge (just add a couple more minutes to the baking time for the chilled batter), and let the butter soften at room temperature before slathering it on warm slices. This way, you’ll have a delightful, homemade treat ready with minimal effort! Pumpkin Cornbread with Cinnamon Honey Butter Recipe FAQs What type of pumpkin is best for this recipe? Absolutely! Canned pumpkin is a great choice for ease and consistent moisture. If you prefer fresh pumpkin, be sure to cook and drain it thoroughly to avoid excess moisture. Look for a variety specifically labeled for baking, like Sugar Pie or Winter Luxury pumpkins, which will give you that lovely, sweet flavor. How should I store leftover Pumpkin Cornbread? You can wrap leftovers in plastic wrap or tuck them into an airtight container. They’ll stay fresh for up to 2 days at room temperature. If you need to keep them longer, store in the refrigerator for up to a week, or freeze portions wrapped tightly for up to 3 months. Can I freeze Pumpkin Cornbread? Absolutely! For freezing, first allow the cornbread to cool completely. Wrap individual slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight before reheating. What should I do if my cornbread is too dry? If your pumpkin cornbread turns out dry, it may be due to overbaking or not enough moisture in your ingredients. You can try adding a touch more sour cream or pumpkin to the batter next time. If your cornbread has already baked, serving it with extra cinnamon honey butter can add moisture and brighten the flavors! Is this recipe suitable for people with gluten allergies? Yes! You can easily make this Pumpkin Cornbread gluten-free by substituting the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Just be sure to check the other ingredients for any hidden gluten, like baking powder. Always consult with your doctor if you have serious allergies. Can I make this recipe vegan-friendly? Certainly! To make this Pumpkin Cornbread with Cinnamon Honey Butter vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg), use a dairy-free butter alternative, and substitute the honey in the butter with maple syrup. Enjoy a deliciously inclusive fall treat! Pumpkin Cornbread with Cinnamon Honey Butter for Fall Bliss Enjoy the soul-warming flavors of Pumpkin Cornbread with Cinnamon Honey Butter, a perfect fall treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 9 slicesCourse: BreakfastCuisine: AmericanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cornbread Base1 cup all-purpose flour can be replaced with a gluten-free blend1 cup cornmeal use fine or medium grind2 teaspoons baking powder essential leavening agent1 teaspoon baking soda essential leavening agent1 teaspoon salt enhances all flavors1 teaspoon ground spices (cinnamon, ginger, nutmeg, cloves) adjust to taste1 cup light brown sugar white sugar can be used in a pinch1/2 cup unsalted butter, melted or coconut oil for vegan option1 cup canned pumpkin or cooked and drained fresh pumpkin1/2 cup sour cream can be replaced with yogurt2 large eggs flax eggs for vegan alternativeFor Cinnamon Honey Butter1/2 cup salted butter, softened or unsalted with adjusted salt1/4 cup honey use maple syrup for vegan version1/2 cup powdered sugar sift if clumped1 teaspoon ground cinnamon adjust according to taste Equipment Mixing bowlsWhiskSpatula8x8 inch baking dishOven Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with non-stick spray or butter. In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, salt, and spices. In a separate bowl, mix the wet ingredients: light brown sugar, melted butter, canned pumpkin, sour cream, and eggs until smooth. Gently pour the wet mixture into the dry ingredients and fold until just combined to avoid overmixing. Pour the batter into the prepared baking dish and smooth the top. Bake for 25 to 30 minutes until a toothpick comes out clean. Allow the cornbread to cool in the dish for about 10 minutes, then transfer to a wire rack to cool further. To make the cinnamon honey butter, whip the softened butter until smooth, then mix in honey, powdered sugar, and cinnamon until creamy. Slice the Pumpkin Cornbread into squares and serve warm with a dollop of cinnamon honey butter on top. Nutrition Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 15IUVitamin C: 1mgCalcium: 4mgIron: 6mg NotesEnsure your eggs are at room temperature for better incorporation and fluffiness. Adjust spices and baking time as needed. Tried this recipe?Let us know how it was!