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Pumpkin Cornbread

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A cozy fall twist on classic cornbread, made with pumpkin puree, warm spices, and brown sugar – best served with cinnamon honey butter.

Ingredients

For the Pumpkin Cornbread

1 ¼ 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 puree (not pie filling)

2 eggs

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

⅓ cup buttermilk (see Notes for substitute)

For Optional Cinnamon Honey Butter

½ cup butter, softened

2 tablespoons honey

1 tablespoon powdered sugar

½ teaspoon cinnamon

Instructions

Prepare pan & oven: Preheat oven to 375°F (190°C). Grease or spray an 8–9-inch baking dish.

Mix dry ingredients: In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Set aside.

Beat wet mixture: In a large bowl, beat butter and brown sugar with a hand mixer until creamy (about 2 minutes). Add pumpkin puree, eggs, maple syrup, and vanilla. Beat until combined.

Combine: Using a wooden spoon, stir in half the flour mixture, then half the buttermilk. Repeat with remaining flour mixture and buttermilk. Stir until just combined.

Bake: Pour batter into prepared pan. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.

Cool & serve: Cool for 10–15 minutes. Slice and serve warm with Cinnamon Honey Butter if desired.

Make honey butter (optional): Beat softened butter, honey, powdered sugar, and cinnamon until fluffy. Chill until ready to serve.

Notes

Buttermilk substitute: Stir 1 teaspoon vinegar into milk to make ⅓ cup.

Storage: Store wrapped at room temp (3 days), refrigerated (1 week), or frozen (3 months).

Nutrition info is for 1 slice without topping.

Find it online: https://allrecipesmade.com/pumpkin-cornbread/