Pumpkin Cornbread with Cinnamon Honey Butter

The aromatic blend of sweet pumpkin and hearty cornmeal creates an irresistibly moist Pumpkin Cornbread with Cinnamon Honey Butter that’s perfect for fall gatherings. Each golden slice offers a delicate balance of savory and sweet notes, with the velvety cinnamon honey butter melting beautifully into every warm piece. This seasonal twist on traditional cornbread brings together classic autumn flavors in a way that complements everything from chili to holiday feasts. You’ll learn how to create a perfectly textured pumpkin cornbread with a sweetened butter spread that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Pumpkin Cornbread with Cinnamon Honey Butter transforms ordinary cornbread into an extraordinary seasonal treat that’s both comforting and impressive. The pumpkin puree adds incredible moisture, ensuring each bite stays tender rather than crumbly, while also providing subtle earthy sweetness and that beautiful golden-orange hue that screams autumn.

What makes this recipe truly special is the textural contrast between the slightly crisp exterior and the soft, cake-like interior. The cornmeal provides just enough grit for authentic cornbread texture, while the pumpkin creates a velvety smoothness that traditional recipes often lack.

Best of all, this recipe comes together quickly with pantry staples and seasonal ingredients, making it accessible for both weeknight dinners and holiday tables. The accompanying cinnamon honey butter elevates the entire experience, creating a sweet-spiced complement that transforms each slice into a memorable treat.

Ingredients

For the Pumpkin Cornbread:

• 1 cup (120g) all-purpose flour
• 1 cup (138g) yellow cornmeal (medium grind works best)
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/3 cup (80ml) vegetable oil
• 1/4 cup (60ml) milk
• 2 tablespoons (42g) honey or maple syrup

For the Cinnamon Honey Butter:

• 1/2 cup (113g) unsalted butter, softened
• 3 tablespoons (63g) honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Pinch of salt

Pro Tips

Achieving the perfect Pumpkin Cornbread with Cinnamon Honey Butter comes down to three crucial techniques:

First, don’t overmix the batter. Combine the wet and dry ingredients just until they’re incorporated – a few small lumps are actually desirable! Overmixing develops gluten, which results in tough cornbread rather than the tender crumb we’re after. Stir gently by hand rather than using a mixer for best results.

Second, preheat your baking vessel before adding the batter. Whether using a cast-iron skillet (traditional and recommended) or a baking dish, place it in the oven while it preheats. Adding the batter to a hot surface creates that coveted crisp bottom crust that contrasts beautifully with the moist interior.

Finally, for the cinnamon honey butter, whip it longer than you might think necessary – about 3-4 minutes on medium-high speed. This incorporates air, creating a fluffy, cloud-like spread that melts perfectly on warm cornbread. Make the butter ahead of time to allow the flavors to meld fully, at least 30 minutes before serving.

Instructions

Step 1: Prepare Your Equipment

Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or 8×8-inch baking dish in the oven to heat while you prepare the batter. If using a baking dish instead of cast iron, grease it lightly before preheating.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg until well combined. This thorough mixing ensures your spices and leavening agents are evenly distributed throughout the pumpkin cornbread.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and honey until smooth and uniform. The pumpkin makes this mixture quite thick, so be sure to whisk thoroughly to break up any egg pockets.

Step 4: Create Your Batter

Make a well in the center of your dry ingredients and pour in the pumpkin mixture. Using a rubber spatula, gently fold the ingredients together with broad strokes just until combined. Remember, a few small lumps are perfectly fine – they’ll create pockets of tenderness in your pumpkin cornbread with cinnamon honey butter.

Step 5: Bake to Perfection

Carefully remove your hot skillet or dish from the oven using oven mitts. If using a cast-iron skillet, add 1 tablespoon of butter and swirl to coat the surface. Immediately pour in your batter, which should sizzle slightly on contact – this creates that beautiful crust! Smooth the top gently and place in the oven.

Step 6: Make the Cinnamon Honey Butter

While the cornbread bakes (for 20-25 minutes), prepare your butter. In a medium bowl, use an electric mixer to beat the softened butter until light and fluffy, about 2 minutes. Add the honey, cinnamon, vanilla extract, and pinch of salt. Beat for another 2-3 minutes until extremely fluffy and well combined. Transfer to a serving dish and refrigerate if not using immediately.

Step 7: Test and Serve

Your pumpkin cornbread is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. The top should be golden brown and slightly cracked. Allow to cool in the pan for 10 minutes before slicing. Serve warm with a generous dollop of cinnamon honey butter melting into each slice.

Variations

Gluten-Free Pumpkin Cornbread: Easily adapt this recipe for gluten-free diets by substituting the all-purpose flour with your favorite gluten-free flour blend. Make sure your cornmeal is certified gluten-free as well. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it to maintain the proper texture and prevent crumbling.

Savory Pumpkin Cornbread: For a less sweet version that pairs beautifully with chili or stews, reduce the sugar to just 1 tablespoon and omit the cinnamon and nutmeg. Instead, add 1/2 cup of shredded sharp cheddar cheese, 1 tablespoon of chopped fresh sage, and 2 tablespoons of minced jalapeños (seeds removed for less heat). The pumpkin still provides wonderful moisture without overwhelming sweetness.

Vegan Pumpkin Cornbread: Replace eggs with 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water (let sit for 5 minutes before using). Substitute the milk with almond or oat milk, and use maple syrup instead of honey. For the cinnamon butter, use your favorite plant-based butter and pure maple syrup in place of honey.

Storage and Serving

Store your Pumpkin Cornbread with Cinnamon Honey Butter properly to maintain its wonderful texture and flavor. Once completely cooled, wrap individual slices or the whole cornbread tightly in plastic wrap, then place in an airtight container. It will stay fresh at room temperature for 2 days or in the refrigerator for up to 5 days. To freeze, wrap pieces individually in plastic, then aluminum foil, and store for up to 3 months.

For the best serving experience, reheat refrigerated cornbread in a 300°F oven for 10 minutes or microwave individual pieces for 15-20 seconds until just warmed through. Frozen pieces should be thawed in the refrigerator overnight before reheating.

This pumpkin cornbread makes a delightful accompaniment to autumn soups and stews, particularly butternut squash soup or hearty chili. For a delicious breakfast option, toast a slice and top with the cinnamon honey butter and a drizzle of maple syrup. It also works beautifully as part of a holiday bread basket, bringing seasonal flavor to your Thanksgiving table.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
No, you should use pure pumpkin puree, not pumpkin pie filling. The filling contains added sugars and spices that would alter the flavor and texture of your pumpkin cornbread.

My cornbread seems too moist in the center. What went wrong?
Pumpkin adds significant moisture, which is wonderful but can require precise baking times. Try baking 5-7 minutes longer, covering with foil if the top is browning too quickly. Also, ensure your oven temperature is accurate with an oven thermometer.

Can I make this recipe ahead of time for a holiday meal?
Absolutely! The pumpkin cornbread can be made 1-2 days ahead and reheated before serving. The cinnamon honey butter can be prepared up to a week in advance and stored in the refrigerator.

I don’t have a cast-iron skillet. What else can I use?
An 8×8-inch baking dish or 9-inch round cake pan works perfectly. Just make sure to preheat it as directed for that delicious crust.

Can I reduce the sugar for a less sweet cornbread?
Yes, you can reduce the sugar to 2 tablespoons for a more traditional savory cornbread that still benefits from the pumpkin’s moisture and flavor.

Conclusion

This Pumpkin Cornbread with Cinnamon Honey Butter is comfort food at its finest — a perfect marriage of autumn’s iconic flavors with the timeless appeal of homemade cornbread. The moist, tender crumb infused with warm spices and subtle pumpkin sweetness creates an irresistible base for the cloud-like cinnamon honey butter to melt into. It’s the kind of dish that transforms everyday meals into memorable experiences and brings a touch of seasonal warmth to your table, whether paired with a hearty soup on a chilly evening or served alongside your holiday feast.

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