Pumpkin Cornbread with Cinnamon Honey Butter Recipe

If you crave the warm, cozy flavors of fall in every bite, then my Pumpkin Cornbread with Cinnamon Honey Butter recipe is about to become your new favorite treat. This delightful twist on classic cornbread combines the subtle sweetness and moisture of pumpkin with the gentle warmth of cinnamon and spices, making it utterly irresistible. Topped with a luscious cinnamon honey butter that melts perfectly over each square, this Pumpkin Cornbread with Cinnamon Honey Butter is not only a comforting side but a centerpiece that invites good company and lingering smiles.

Ingredients You’ll Need

Creating this Pumpkin Cornbread with Cinnamon Honey Butter is surprisingly straightforward thanks to a thoughtful selection of simple ingredients. Each one plays an essential role, whether it’s adding tender crumb, subtle spice, or that perfect golden color.

• All-purpose flour (1 cup / 140g): The foundation for a tender yet sturdy cornbread crumb.
• Cornmeal (1 cup / 170g): Adds the classic texture and that slightly grainy bite we love in cornbread.
• Baking powder (1 tsp): Provides lift and a light crumb.
• Baking soda (1/2 tsp): Reacts with the sour cream to give a tender rise.
• Salt (1/2 tsp): Balances sweetness and enhances flavor.
• Ground cinnamon (1/2 tsp): Brings a warm spice that pairs beautifully with pumpkin.
• Ground ginger (1/2 tsp): Adds a gentle zing to the spice blend.
• Ground nutmeg (1/4 tsp): Offers a subtle nutty, sweet warmth.
• Ground cloves (1/4 tsp): Imparts depth and a touch of earthiness.
• Light brown sugar (1/2 cup / 110g): For mellow sweetness and moistness.
• Unsalted butter, melted (1/4 cup / 56g): Adds richness and tenderness.
• Canned pumpkin (1 cup / 244g): The star ingredient that keeps the cornbread moist and vibrant.
• Sour cream (1/2 cup / 122g): Contributes creaminess and helps create a soft texture.
• Large eggs (2): Bind everything together with structure.

And for the star topping:

• Salted butter (1/2 cup / 113g): The base for our cinnamon honey butter, creamy and smooth.
• Honey (1/3 cup / 105g): Sweetens with floral notes that blend perfectly with cinnamon.
• Powdered sugar (1/4 cup / 30g): Adds sweetness and helps achieve the perfect fluffy texture.
• Ground cinnamon (1 tsp): The defining spice that makes this butter magical.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat and Prep

Start by heating your oven to a cozy 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray—this ensures your cornbread will slide right out after baking, preserving those beautiful edges.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. These spices combined create the warm foundation that makes every bite comforting and festive.

Step 3: Combine Wet Ingredients

In another bowl, soften the light brown sugar with your fingertips until it’s evenly smooth—this little step improves the texture. Add melted butter and canned pumpkin, whisking until they’re harmoniously combined. Then, stir in the sour cream and eggs until everything is thoroughly mixed and glossy.

Step 4: Fold Wet and Dry Ingredients

Pour the wet pumpkin mixture into the well of your dry ingredient bowl. Gently fold the two together with a rubber spatula until just combined. Be careful not to overmix; some lumps are perfectly fine and help keep your cornbread tender and light.

Step 5: Bake to Perfection

Transfer your batter evenly into the prepared pan and bake for 25 to 30 minutes. Your kitchen will fill with a scent that feels like fall itself. To check doneness, insert a toothpick into the center—if it comes out clean, you’re ready to pull it from the oven. Let it cool a bit on a wire rack before cutting into delectable squares.

Step 6: Whip Up the Cinnamon Honey Butter

While your cornbread is baking, prepare the heavenly cinnamon honey butter. Using either a mixing bowl or stand mixer, whip the salted butter until smooth. Add honey, powdered sugar, and cinnamon, mixing initially at low speed to combine evenly, then crank up to high and whip for 2–3 minutes until the butter is light, fluffy, and cloud-like. This butter will be your cornbread’s best friend—spreading with ease and flavor.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Garnishes

Simple is often best when it comes to garnishing. A pat of that cinnamon honey butter melting on a warm square is pure bliss. You could also sprinkle a tiny pinch of additional cinnamon or even some toasted pumpkin seeds on top for an appealing crunch and festive flair.

Side Dishes

This Pumpkin Cornbread with Cinnamon Honey Butter pairs beautifully with cozy autumn meals. Serve alongside a hearty bowl of chili, spiced butternut squash soup, or roasted turkey for Thanksgiving flair. Its flavors complement savory dishes while offering a touch of sweetness that rounds out the palate.

Creative Ways to Present

For parties or potlucks, slice the cornbread into bite-sized squares and arrange on a platter with small dollops of cinnamon honey butter alongside for guests to spread at will. You might also serve it warm topped with a scoop of vanilla ice cream for dessert—trust me, that sweet and spicy butter makes it magical.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the cornbread cool completely before wrapping tightly in plastic wrap or storing in an airtight container. Kept at room temperature, it will stay fresh for up to two days—perfect if you want to enjoy it again the next day.

Freezing

For longer preservation, pumpkin cornbread freezes wonderfully. Wrap individual portions tightly in plastic wrap and then foil or place in a freezer-safe bag. This way, you can enjoy these cozy flavors well beyond fall. Thaw overnight in the fridge before reheating.

Reheating

When ready to eat, warm your cornbread in an oven set around 300°F (150°C) for 10–15 minutes, or heat individual pieces in the microwave for about 20 seconds. Don’t forget to add a generous spread of cinnamon honey butter to bring those flavors back to life.

FAQs

Can I use a different type of flour to make this gluten-free?

Yes! A gluten-free flour blend with xanthan gum works well as a substitute for all-purpose flour. Just be sure to check the blend’s instructions for the best results and texture.

Can I make the cinnamon honey butter ahead of time?

Absolutely! You can prepare the cinnamon honey butter in advance and keep it in an airtight container in the fridge. Just let it soften at room temperature before spreading to enjoy that perfect creamy texture.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, fresh pumpkin can be substituted but needs to be cooked and pureed beforehand. Drain excess moisture well to avoid affecting the batter texture, ensuring your cornbread remains moist but not soggy.

Can I bake this cornbread in a different pan size?

You can, but keep in mind that changing the pan size will affect baking time. A larger pan means thinner batter, so start checking for doneness a few minutes earlier. Conversely, a smaller pan requires additional baking time.

How do I store leftover cornbread?

Once cooled, wrap leftover cornbread tightly in plastic wrap or store inside an airtight container. It stays fresh at room temperature for about 2 days and can also be frozen for longer storage.

Final Thoughts

This Pumpkin Cornbread with Cinnamon Honey Butter is truly a celebration of comforting fall flavors in one wonderful recipe. It’s simple enough to whip up any day yet special enough to impress at gatherings. I hope you delight in every bite as much as I do, and that it becomes a warm staple in your kitchen for years to come.

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