Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

This pumpkin cornbread is a cozy twist on a classic favorite, combining warm spices and moist pumpkin for a perfect fall treat. Paired with sweet and fluffy cinnamon honey butter, it makes a comforting side or a delightful snack any time of day.

Ingredients

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs

• Cinnamon Honey Butter:
• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray.
2. Step 2: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
3. Step 3: In another bowl, break up the brown sugar with your fingertips until smooth. Add the melted butter and pumpkin, then whisk until combined.
4. Step 4: Stir in the sour cream and eggs until the mixture is fully combined.
5. Step 5: Pour the pumpkin mixture into the well in the center of the dry ingredients. Gently fold together with a rubber spatula just until combined—do not overmix.
6. Step 6: Pour the batter into the prepared pan and spread it evenly.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool slightly on a wire rack before cutting into squares.
8. Step 8: To make the cinnamon honey butter, whip the salted butter in a mixing bowl with an electric mixer until smooth.
9. Step 9: Add honey, powdered sugar, and cinnamon, mixing on low until combined. Increase speed to high and whip for 2-3 minutes until light and fluffy.

Tips & Variations

• Use buttermilk instead of sour cream for a tangier flavor and a lighter texture.
• Add chopped pecans or walnuts to the batter for added crunch.
• Replace canned pumpkin with fresh roasted pumpkin puree for a fresher taste.
• For a spicier kick, add a pinch of cayenne pepper or increase the cinnamon slightly.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm slices gently in the microwave or oven before serving. Keep cinnamon honey butter refrigerated in a sealed jar and bring to room temperature before whipping again if it hardens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pumpkin cornbread?

Yes, pumpkin cornbread freezes well. Wrap individual pieces tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature and reheat before serving.

Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. Make sure your baking powder is gluten-free for best results.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful twist on classic cornbread, combining warm spices, pumpkin puree, and a sweet cinnamon-infused honey butter spread. Perfect for fall or any cozy gathering, this recipe yields tender cornbread with a rich, aromatic butter that elevates every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings (about 9 squares) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cornbread

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs

Cinnamon Honey Butter

• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray for easy removal of the cornbread.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
3. Combine Wet Ingredients: In another bowl, break up the brown sugar with your fingertips until smooth. Add melted butter and canned pumpkin, and whisk until fully combined. Stir in sour cream and eggs until the mixture is uniform.
4. Combine Wet and Dry: Pour the pumpkin mixture into the center of the dry ingredients. Gently fold with a rubber spatula just until combined, taking care not to overmix to keep the cornbread tender.
5. Bake the Cornbread: Pour the batter into the prepared baking pan, spreading evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly on a wire rack before cutting into squares.
6. Prepare Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth. Add honey, powdered sugar, and cinnamon; mix on low speed until incorporated. Increase speed to high and whip for 2-3 minutes until the butter is light and fluffy.
7. Serve: Spread the cinnamon honey butter generously over warm cornbread squares and enjoy!

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for best results.
• Make sure not to overmix the batter to avoid dense cornbread.
• The cinnamon honey butter can be made ahead and refrigerated; bring to room temperature and re-whip before serving.
• This cornbread is delicious served warm alongside soups, stews, or chili.
• For a dairy-free version, substitute sour cream and butter with plant-based alternatives.

Keywords: Pumpkin cornbread, cinnamon honey butter, fall recipes, spiced cornbread, pumpkin dessert bread, easy cornbread