Pumpkin Cornbread: A Delicious Fall Twist on a Classic
If you’re looking for a seasonal twist on classic cornbread, this Pumpkin Cornbread is just what you need! Soft, moist, and infused with warm spices like cinnamon and pumpkin pie spice, this cornbread pairs perfectly with fall soups, stews, or as a tasty snack all on its own. The combination of pumpkin puree and cornmeal creates a deliciously tender texture, while a touch of honey adds the perfect amount of sweetness.
Whether you’re hosting a fall gathering or simply craving something cozy, this pumpkin cornbread is sure to become a new favorite. Let’s get into the recipe!
Ingredients:
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal (not coarse ground)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ tsp 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 tbsp honey
- 2 large eggs
Directions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan and set it aside. You can also line the pan with parchment paper for easier removal.
2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Make sure everything is evenly combined.
3. Mix the Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, canned pumpkin puree, milk, granulated sugar, honey, and eggs. Whisk until the mixture is smooth and fully incorporated.
4. Combine the Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined—be careful not to overmix, as this can make the cornbread dense.
5. Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 23-27 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. The top should be lightly golden.
6. Serve: Once baked, allow the pumpkin cornbread to cool slightly in the pan. Slice it into 9 squares and serve warm with a drizzle of honey and a pat of salted butter for extra flavor.
Why You’ll Love This Pumpkin Cornbread:
- Soft and Moist: The combination of pumpkin puree and cornmeal creates a beautifully tender and moist texture, making this cornbread irresistible.
- Perfectly Spiced: Infused with cinnamon and pumpkin pie spice, this cornbread has all the warm flavors of fall packed into every bite.
- Easy to Make: With simple ingredients and minimal prep time, this recipe comes together quickly—making it perfect for weeknight dinners or holiday meals.
Serving Suggestions:
This Pumpkin Cornbread is incredibly versatile. Serve it alongside hearty soups like butternut squash or chili, or enjoy it as a snack with a hot cup of tea. It’s also a great addition to your Thanksgiving spread or any fall gathering. For an extra treat, spread a little maple butter on top or drizzle it with more honey!
Recipe Notes:
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cornbread for up to 3 months; just thaw and warm before serving.
- Customization Options: If you want to add more texture, you can fold in ½ cup of chopped pecans or walnuts into the batter before baking. You can also swap the granulated sugar for brown sugar to enhance the warm, caramel notes in the cornbread.
- Gluten-Free Option: To make this recipe gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 9 slices
Calories per Serving: 180 kcal
This Pumpkin Cornbread is the perfect fall side dish or snack, combining the comforting flavors of pumpkin and cornmeal into one moist, delicious square. Whether you’re enjoying it with dinner or on its own, this recipe will quickly become a seasonal favorite in your home.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below and let me know. Happy baking!
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Pumpkin Cornbread
- Total Time: 35 minutes
- Yield: 9 1x
Description
This Pumpkin Cornbread is the perfect blend of savory and sweet, with a moist, tender crumb that melts in your mouth. Infused with the warm flavors of pumpkin pie spice and cinnamon, each bite carries a comforting fall essence. The pumpkin puree adds richness and moisture, making this cornbread incredibly soft and flavorful.
Ingredients
1 cup all-purpose flour
3/4 cup yellow cornmeal (not coarse ground)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 cup vegetable oil, mild olive oil, or melted refined coconut oil
1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup milk
1/2 cup granulated sugar
2 tbsp honey
2 large eggs
Instructions
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan and set aside.
Mix the dry ingredients:
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk until well mixed.
Mix the wet ingredients:
In a separate bowl, whisk together the vegetable oil, pumpkin puree, milk, sugar, honey, and eggs until smooth and fully combined.
Combine the mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
Bake:
Pour the batter into the prepared pan and bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
Serve:
Let the cornbread cool slightly before serving. It’s best enjoyed warm with a drizzle of honey and a spread of salted butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180