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–+ servings
Pumpkin Cornbread

Pumpkin Cornbread: Warm, Cozy Flavors for Fall Gatherings

This Pumpkin Cornbread is a delightful autumn treat infused with warm spices, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cakes & Cupcakes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Cornmeal No direct substitution recommended
  • 1 tbsp Baking Powder Essential for texture
  • 1 tsp Baking Soda Works with acidity of pumpkin
  • 0.5 tsp Salt Enhances flavors
  • 1 tsp Ground Cinnamon Can substitute with pumpkin pie spice
  • 0.5 tsp Ground Ginger Omit if sensitive to spice
  • 0.25 tsp Ground Nutmeg Optional but recommended
  • 0.125 tsp Ground Cloves Use sparingly or omit if undesirable
  • 0.5 cup Light Brown Sugar Can use white sugar in a pinch
  • 0.5 cup Unsalted Butter Can substitute with coconut oil
  • 1 cup Canned Pumpkin Essential for the recipe
  • 0.5 cup Sour Cream Can substitute with Greek yogurt
  • 2 Large Eggs No direct substitution unless dietary restrictions
For the Cinnamon Honey Butter
  • 0.5 cup Salted Butter Can use unsalted butter if adjusting salt
  • 0.25 cup Honey Maple syrup can be used as vegan alternative
  • 1 cup Powdered Sugar Granulated sugar can be used if powdered is unavailable
  • 1 tsp Ground Cinnamon Essential for flavor enhancement

Equipment

  • Oven
  • mixing bowl
  • spatula
  • Baking Dish
  • whisk

Method
 

Step‑by‑Step Instructions for Pumpkin Cornbread
  1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined.
  3. In a separate bowl, mix together brown sugar, melted unsalted butter, and canned pumpkin until well blended, then stir in sour cream and eggs until smooth.
  4. Fold the wet mixture into the dry ingredients carefully, mixing just until combined to achieve a thick batter with some lumps.
  5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cornbread to cool slightly in the pan on a wire rack for about 10-15 minutes before slicing.
  7. Prepare the cinnamon honey butter by beating softened salted butter, then adding honey, powdered sugar, and ground cinnamon until smooth and fluffy.
  8. Slice the Pumpkin Cornbread into squares and serve warm with cinnamon honey butter on top.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 1500IUCalcium: 25mgIron: 1mg

Notes

Use room temperature eggs for better mixing, avoid overmixing to keep cornbread tender, check for doneness with a toothpick.

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