Pumpkin season is all about cozy flavors, warm spices, and comfort food that feels like a hug in every bite. One recipe that beautifully captures this spirit is Pumpkin Cornbread with Cinnamon Honey Butter. This fall-inspired twist on traditional cornbread is moist, slightly sweet, and bursting with pumpkin flavor. The addition of creamy cinnamon honey butter takes it over the top, creating a side dish or snack that’s as irresistible as it is easy to make.
Whether you’re preparing for a family dinner, hosting a holiday gathering, or simply want to enjoy a seasonal treat with your morning coffee, this cornbread deserves a spot on your autumn table.
Why You’ll Love This Recipe
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Moist and flavorful: Pumpkin purée adds richness and natural sweetness.
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Perfectly spiced: Warm notes of cinnamon, nutmeg, and cloves bring the taste of fall.
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Easy to make: Simple ingredients and one bowl mean less time in the kitchen.
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Versatile: Serve it with chili, soups, roasted meats, or enjoy it as a sweet snack.
Ingredients
For the Pumpkin Cornbread:
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1 cup pumpkin purée (not pumpkin pie filling)
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1 cup yellow cornmeal
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1 cup all-purpose flour
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½ cup brown sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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2 large eggs
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½ cup milk (or buttermilk for extra richness)
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⅓ cup melted butter (or neutral oil)
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1 tsp vanilla extract
For the Cinnamon Honey Butter:
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½ cup unsalted butter, softened
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3 tbsp honey
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1 tsp ground cinnamon
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Pinch of salt
Step-by-Step Instructions
1. Prepare the Cinnamon Honey Butter
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In a small mixing bowl, combine softened butter, honey, cinnamon, and a pinch of salt.
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Whip until smooth and fluffy.
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Transfer to a small serving dish, cover, and refrigerate until ready to serve.
2. Make the Pumpkin Cornbread Batter
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Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish or line with parchment paper.
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In a large bowl, whisk together pumpkin purée, eggs, milk, melted butter, and vanilla.
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In another bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda, salt, and spices.
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Gradually fold the dry ingredients into the wet mixture until just combined (don’t overmix).
3. Bake the Cornbread
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Pour batter into the prepared pan and spread evenly.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool slightly before slicing into squares.
4. Serve and Enjoy
Spread each warm slice generously with cinnamon honey butter and enjoy with your favorite fall meal.
Serving Ideas
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Pair with a hearty chili or stew for a classic comfort dinner.
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Serve alongside roast turkey or chicken during Thanksgiving.
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Enjoy with a pumpkin spice latte for a seasonal afternoon snack.
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Drizzle extra honey over the top for added sweetness.
Tips & Variations
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Gluten-Free: Swap all-purpose flour for a gluten-free blend.
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Spicier Kick: Add a pinch of cayenne pepper for subtle heat.
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Sweeter Option: Stir in a handful of chocolate chips or dried cranberries.
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Moist Texture: Use buttermilk instead of milk for extra tenderness.
Storage
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Room temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Keeps well for 5 days.
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Freezer: Wrap slices individually and freeze for up to 3 months.
Nutrition (per serving, without butter)
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Calories: ~210
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Carbs: 30g
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Protein: 4g
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Fat: 9g
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Fiber: 2g
Conclusion
Pumpkin Cornbread with Cinnamon Honey Butter is more than just a seasonal recipe—it’s a celebration of fall flavors in every bite. From family dinners to cozy afternoons at home, this dish brings warmth and comfort wherever it’s served. Moist, tender, and perfectly spiced, it’s a recipe that you’ll find yourself making year after year.