Pumpkin Cornbread with Cinnamon Honey Butter Recipe

If you’re craving a cozy, sweet, and warmly spiced treat, then Pumpking Cornbread with Cinnamon Honey Butter is about to become your new favorite. This delightful cornbread blends the tender sweetness of pumpkin with a medley of autumn spices, creating a moist and flavorful base that’s perfectly complemented by a luscious, whipped cinnamon honey butter. Every bite offers a comforting hug of textures and tastes that feels like fall on a plate, making it an ideal addition to any meal or a scrumptious snack any time of day.

Ingredients You’ll Need

The charm of this Pumpkin Cornbread with Cinnamon Honey Butter lies in its simple, thoughtfully chosen ingredients. Each one plays a vital role—flour and cornmeal provide the perfect crumb and texture, spices bring warmth and depth, while pumpkin adds moisture and a lovely color that feels like sunshine in every slice.

• All-purpose flour (1 cup / 140g): Gives structure to the cornbread while keeping it tender.
• Cornmeal (1 cup / 170g): Adds that signature cornbread grainy texture and a subtle corn flavor.
• Baking powder (1 tsp): Helps give the cornbread a light and fluffy rise.
• Baking soda (1/2 tsp): Works alongside the baking powder to create a beautiful rise and soft crumb.
• Salt (1/2 tsp): Balances the sweetness and enhances all the flavors.
• Ground cinnamon (1/2 tsp): Infuses the batter with warm spice notes.
• Ground ginger (1/2 tsp): Offers subtle heat and aromatic depth.
• Ground nutmeg (1/4 tsp): Adds a cozy warmth that complements the pumpkin perfectly.
• Ground cloves (1/4 tsp): Provides a pinch of fragrant spice that elevates the flavor.
• Light brown sugar (1/2 cup / 110g): Brings moist sweetness and a hint of molasses flavor.
• Unsalted butter (1/4 cup / 56g), melted: Adds richness and keeps the cornbread tender.
• Canned pumpkin (1 cup / 244g): The star ingredient giving moisture, color, and that unmistakable fall flavor.
• Sour cream (1/2 cup / 122g): Enhances tenderness and gives a slight tang.
• Large eggs (2): Bind everything together and contribute to the soft texture.
• Salted butter (1/2 cup / 113g) for cinnamon honey butter: The creamy base whipped to fluffy perfection.
• Honey (1/3 cup / 105g): Naturally sweet and floral, blending beautifully with cinnamon.
• Powdered sugar (1/4 cup / 30g): Keeps the cinnamon honey butter smooth and slightly sweet.
• Ground cinnamon (1 tsp) for the butter: Packed with warm spice that takes the butter over the top.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat and Prepare

Start by setting your oven to 375°F (190°C) so it’s perfectly heated once your batter is ready. Grease an 8×8-inch baking dish thoroughly with non-stick spray to ensure your pumpkin cornbread doesn’t stick, promising nice clean slices and easy serving. This prep is quick but essential for success.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together all the dry ingredients: the flour, cornmeal, baking powder, baking soda, salt, and all those fragrant spices—cinnamon, ginger, nutmeg, and cloves. Combining these up front means each bite will have that beautifully balanced spice you’re looking for.

Step 3: Combine Wet Ingredients

In another bowl, gently break up the brown sugar with your fingertips until it’s soft and crumbly, then add melted butter and canned pumpkin. Whisk this mixture until smooth and combined, which gives the cornbread its moist sweetness and inviting color.

Step 4: Add Sour Cream and Eggs

Stir in sour cream and eggs until everything is fully mixed. The sour cream adds tang and tenderizes the crumb, while the eggs are crucial for that perfect rise and binding.

Step 5: Bring it All Together

Pour your wet pumpkin mixture into the center of the dry ingredients and fold gently with a rubber spatula until just combined. It’s important not to overmix here to keep that tender crumb you want in your Pumpkin Cornbread with Cinnamon Honey Butter.

Step 6: Bake to Perfection

Transfer the batter into the prepared baking dish, spreading it out evenly for consistent baking. Pop it in the oven for about 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Let it cool slightly on a wire rack before cutting into squares. This step is tough because your kitchen will smell amazing!

Step 7: Whip the Cinnamon Honey Butter

While your cornbread cools, whip together the cinnamon honey butter. Using an electric hand mixer, blend softened salted butter until creamy, then add honey, powdered sugar, and cinnamon. Start mixing on low to combine, then speed up to high and whip for 2 to 3 minutes until the butter lightens in color and is beautifully fluffy. This is the magical finishing touch.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Garnishes

Sprinkle a tiny pinch of extra cinnamon on top of your sweet butter for a pretty, aromatic finish. If you’re feeling fancy, chopped toasted pecans or a drizzle of pure local honey add a nice crunch and boost of sweetness that pairs wonderfully.

Side Dishes

This Pumpkin Cornbread with Cinnamon Honey Butter shines next to a bowl of hearty chili, creamy butternut squash soup, or a simple green salad with vinegary dressing. Its sweet-spiced flavor creates a delightful contrast next to savory or fresh dishes, rounding out your meal beautifully.

Creative Ways to Present

For a crowd-pleasing touch, cut the cornbread into bite-sized squares and place dollops of cinnamon honey butter on top for a grab-and-go appetizer. You could also turn it into a decadent dessert by adding a scoop of vanilla bean ice cream on warm slices—pure bliss!

Make Ahead and Storage

Storing Leftovers

Once your cornbread has cooled completely, wrap up leftovers tightly in plastic wrap or store them in an airtight container. At room temperature, it stays fresh for about two days, making it perfect for enjoying the next day with your morning coffee or tea.

Freezing

This cornbread freezes beautifully. Simply wrap individual pieces in plastic and then place them inside a freezer-safe bag or container. Frozen cornbread keeps well for up to three months, letting you enjoy your favorite Pumpkin Cornbread with Cinnamon Honey Butter even on busy, no-bake days.

Reheating

When ready to enjoy again, thaw cornbread overnight in the fridge or warm it gently in the microwave for about 20 seconds. For a crispier edge, pop it in a toaster oven or conventional oven at 350°F (175°C) for 5 to 10 minutes.

FAQs

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

Yes! Substituting all-purpose flour with a gluten-free flour blend is a great option. Just make sure your blend contains xanthan gum to maintain the right texture and rise.

Can I make the cinnamon honey butter ahead of time?

Absolutely! Preparing the cinnamon honey butter in advance is convenient. Store it in an airtight container in the fridge, and before serving, let it soften or whip it lightly to restore its fluffy texture.

Can I use fresh pumpkin instead of canned pumpkin?

You sure can. Make sure to cook and puree fresh pumpkin until smooth, then drain any excess moisture. This keeps your cornbread from becoming too wet and helps maintain the perfect crumb.

Can I bake this cornbread in a different pan size?

Yes, but keep in mind that changing pan size affects baking time. A larger pan means thinner cornbread that will bake faster, so check it early with a toothpick to avoid overbaking.

How do I store leftover cornbread?

Cool completely before wrapping it up in plastic wrap or placing it in an airtight container. It stays fresh up to two days at room temperature and longer if refrigerated or frozen.

Final Thoughts

This Pumpkin Cornbread with Cinnamon Honey Butter is a total game-changer when it comes to comfort baking. Moist, fragrant, and sweet with just the right spice, it feels like a little celebration of fall in every bite. I can’t wait for you to make it and share it with everyone you love—the magic of baking doesn’t get better than this!

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