Pumpkin Cornbread

Why You’ll Love This Recipe

I love how this pumpkin cornbread strikes the perfect balance between savory and sweet. The pumpkin not only gives it a gorgeous color and flavor, but also adds moisture without making it heavy. The warm spices, brown sugar, and maple syrup round out the flavor, while the buttermilk gives it a tender texture. Whether I pair it with soups, stews, or serve it as a standalone snack, it always feels like a slice of fall.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cornbread

• 1¼ cups all-purpose flour (spooned and leveled)

• 1 cup yellow cornmeal

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon pumpkin pie spice

• ¼ teaspoon nutmeg

• ¼ cup butter, softened

• ½ cup packed light brown sugar

• 1 cup pumpkin purée (not pumpkin pie filling)

• 2 large eggs

• 2 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

• ⅓ cup buttermilk (see note below for substitute)

Optional Cinnamon Honey Butter

• ½ cup butter, softened

• 2 tablespoons honey

• 1 tablespoon powdered sugar

• ½ teaspoon cinnamon

Directions

Make the Pumpkin Cornbread
I preheat the oven to 375°F and coat an 8- to 9-inch baking dish with nonstick spray.

In a medium bowl, I mix together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg.

In a separate large bowl, I use an electric mixer to beat the softened butter and brown sugar for about 2 minutes until creamy. Then I add the pumpkin purée, eggs, maple syrup, and vanilla. I beat everything together for another minute, scraping down the sides as needed.

Using a wooden spoon or spatula, I gently stir in half the dry ingredients, followed by half the buttermilk. I repeat with the remaining dry mixture and buttermilk, stirring just until combined—being careful not to overmix.

I pour the batter into the prepared baking dish and smooth the top. Then I bake it for 25–30 minutes, or until a toothpick inserted in the center comes out clean. After removing it from the oven, I let it cool for about 10–15 minutes before slicing.

Make the Cinnamon Honey Butter (Optional)
While the cornbread cools, I beat together the softened butter, honey, powdered sugar, and cinnamon using a hand mixer until light and fluffy. I transfer it to a small bowl and refrigerate until ready to serve.

Servings and timing

This recipe makes 9 generous slices of cornbread.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Cooling Time: 10 minutes

• Total Time: 50 minutes

It’s a great side dish for dinner or a sweet brunch option.

Variations

• Make it dairy-free: I use plant-based butter and a dairy-free milk mixed with vinegar as a buttermilk substitute.

• Add-ins: I sometimes fold in chopped pecans, dried cranberries, or corn kernels for extra texture.

• Make it spicier: A pinch of cayenne or chopped jalapeños gives it a savory kick.

• Use whole wheat flour: For a heartier version, I substitute half the all-purpose flour with whole wheat.

Storage/Reheating

• Room temperature: I wrap leftover cornbread in foil or plastic wrap and store it in a sealed bag at room temp for up to 3 days.

• Fridge: For longer storage, I refrigerate it for up to 1 week.

• Freezer: I freeze slices individually wrapped in plastic and stored in a freezer-safe bag for up to 3 months.

• To reheat: I warm slices in the microwave for 10–15 seconds or toast them lightly for a crisp edge.

FAQs

Can I use canned pumpkin pie filling?

No, I stick with pure pumpkin purée. Pumpkin pie filling contains added sugar and spices that can throw off the balance of the recipe.

What can I use if I don’t have buttermilk?

I mix 1 teaspoon of vinegar with enough milk to make ⅓ cup. I let it sit for 5 minutes before using—works perfectly every time.

Can I bake this in a muffin tin?

Yes! I divide the batter among muffin cups and bake at 375°F for about 15–18 minutes, or until a toothpick comes out clean.

Is this cornbread very sweet?

It’s mildly sweet with a subtle maple and pumpkin flavor. I find it perfect as a side dish or a treat with coffee.

Can I make this ahead?

Absolutely. I often bake it a day ahead and reheat slices as needed. It stays moist and flavorful even after a couple of days.

Conclusion

This pumpkin cornbread is the kind of recipe that brings warmth and nostalgia to the table. It’s easy to make, full of cozy fall flavors, and perfect served with a swipe of cinnamon honey butter. Whether I’m pairing it with a bowl of chili or enjoying a slice on its own, it’s one of those comforting bakes I look forward to every autumn.

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