As the mornings grow crisper and the leaves turn golden, there’s a magic in the air that beckons the cozy comforts of home. This Pumpkin Cornbread with Cinnamon Honey Butter is an absolute must for those delightful fall gatherings. The tender, warm spices meld beautifully with the pumpkin, creating a delightful treat that’s not just a side dish but a centerpiece! One of the best aspects of this recipe is its quick prep time—perfect for spontaneous get-togethers—and the bonus of being freezer-friendly means you can prepare it ahead and have it ready for whenever the craving strikes. The aromatic cinnamon honey butter takes it to another level, making every slice a melt-in-your-mouth experience. Curious how to make this fall favorite? Let’s get cooking! Why is Pumpkin Cornbread a Fall Favorite? Comforting Warmth: The delightful combination of pumpkin and spices captures the essence of fall, creating an inviting aroma that fills your home. Easy to Make: This recipe is quick, perfect for those busy autumn days when you need a delicious dish in a hurry—just mix and bake! Versatile Treat: More than just a side, it’s great for breakfast or dessert, and pairs beautifully with soups or stews. Freezer-Friendly: Make it in advance and freeze for those spontaneous get-togethers. It’s always nice to have a tasty backup! Irresistibly Sweet: Topped with the cinnamon honey butter, each slice becomes a scrumptious delight—everyone will be asking for seconds. Dive into this amazing Pumpkin Cornbread with Cinnamon Honey Butter, and if you need more comforting recipes, check out my Vanilla Cinnamon Buttermilk or Cinnamon Sugar Buttermilk options! Pumpkin Cornbread Ingredients For the Cornbread • All-Purpose Flour – Structure-building component for the cornbread. Substitution: Use a gluten-free flour blend containing xanthan gum for the best results. • Cornmeal – Adds a classic cornbread flavor and a slightly gritty texture. • Baking Powder and Baking Soda – Leavening agents that help the cornbread rise for a fluffy texture. • Salt – Enhances flavors and balances sweetness. • Ground Cinnamon – Provides warm, autumn flavors. • Ground Ginger – Adds depth and zing. • Ground Nutmeg – Contributes signature fall taste. • Ground Cloves – Adds warmth and richness to the flavor. • Light Brown Sugar – Sweetens the cornbread with a subtle molasses flavor. • Unsalted Butter (melted) – Adds richness and moisture. • Canned Pumpkin – Provides the signature pumpkin flavor and moisture; can also use fresh pumpkin if cooked and puréed properly. • Sour Cream – Contributes to the moist texture and adds a slight tanginess. • Eggs – Binds all ingredients together and provides structure for the cornbread. For the Cinnamon Honey Butter • Salted Butter – Base providing richness and creaminess for the butter. • Honey – Adds a sweet and smooth finish. • Powdered Sugar – Creates a soft, smooth texture in the butter. • Ground Cinnamon – Infuses warmth into the butter. This delightful Pumpkin Cornbread with Cinnamon Honey Butter will surely be a highlight of your fall gatherings! Step‑by‑Step Instructions for Pumpkin Cornbread with Cinnamon Honey Butter Step 1: Preheat Oven Begin by preheating your oven to 375°F (190°C). While the oven warms up, generously grease an 8×8-inch baking dish with cooking spray or butter. This preparation ensures that your Pumpkin Cornbread will come out easily once baked, maintaining its lovely shape and texture. Step 2: Prepare Dry Ingredients In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves. As you mix, visually check for even distribution of the spices and dry ingredients. This harmonious blend sets the flavorful foundation for your Pumpkin Cornbread, making it truly irresistible. Step 3: Combine Wet Ingredients In a separate bowl, start by mixing light brown sugar, ensuring any clumps are broken down. Then, add in melted unsalted butter and canned pumpkin, mixing until smooth. Stir in the sour cream and eggs until fully combined, creating a luscious, velvety mixture. This blend adds moisture and rich flavor to your cornbread. Step 4: Mix Together Create a well in the center of the dry ingredients and pour the pumpkin mixture into it. Gently fold the two mixtures together until just combined, taking care not to overmix. You want to keep the batter light and airy to ensure a tender Pumpkin Cornbread that’s full of those warm autumn flavors. Step 5: Bake Transfer your combined batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Watch for a golden-brown top that beckons with an inviting aroma, signaling that your Pumpkin Cornbread is ready. Step 6: Make Cinnamon Honey Butter While the cornbread bakes, whip together the salted butter in a mixing bowl until creamy and smooth. Gradually add honey, powdered sugar, and ground cinnamon, continuing to mix until combined. Increase the speed and whip for an additional 2-3 minutes until the butter is light and fluffy, creating a sweet spread for your warm cornbread. Step 7: Cool and Serve Once baked, remove the Pumpkin Cornbread from the oven and allow it to cool slightly in the baking dish. After about 10 minutes, transfer it to a wire rack to cool completely. Cut into squares and serve warm with a generous dollop of your homemade cinnamon honey butter on top for a delightful treat that’s sure to impress! Expert Tips for Pumpkin Cornbread Avoid Overmixing: Gently fold the ingredients together to prevent toughness. Overmixing can lead to a dense texture in your Pumpkin Cornbread. Check Spice Freshness: Ensure your spices are fresh for the best flavor. Old spices can dull the taste and diminish the warm, inviting aroma. Right Baking Dish: Use an 8×8-inch baking dish for even baking. If using a different size, monitor baking time closely to avoid undercooking or overbaking. Cool to Cut: Allow the cornbread to cool slightly on a wire rack before slicing. This helps maintain its shape and provides cleaner cuts. Make Ahead: Prepare the cinnamon honey butter ahead of time. Store it in the fridge, and remember to soften before serving for easy spreading. Gluten-Free Option: For a gluten-free Pumpkin Cornbread, substitute all-purpose flour with a gluten-free blend for delicious results. Pumpkin Cornbread with Cinnamon Honey Butter Variations Feel free to let your creativity shine by customizing this scrumptious cornbread to suit your taste! Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend containing xanthan gum for best results. Enjoy the same delicious flavor without the gluten! Fresh Pumpkin: Use fresh pumpkin instead of canned; just cook and purée it properly for a fresher taste. The vibrant color from fresh pumpkin is an extra treat! Nutty Addition: Toss in chopped walnuts or pecans for an added crunch. The nuts bring a lovely texture that complements the moist bread perfectly. Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños for a flavorful heat twist. This unexpected change creates a delightful contrast with the sweetness. Extra Sweetness: For a sweeter touch, increase the honey in the cinnamon honey butter. A little more honey can elevate the richness to new heights! Herb Infusion: Add fresh herbs like rosemary or thyme to the batter for an aromatic spin. It’s an unexpected combination that delivers interesting flavors. Fruit Add-in: Mix in dried cranberries or diced apples for added sweetness and texture. They introduce a pop of flavor that makes each bite even more enjoyable. Cream Cheese Variation: Add a swirl of cream cheese to the batter before baking for creamy richness. It adds a delightful surprise that your family will love! If you’re craving more enticing recipes, check out my delicious Peanut Butter Banana Bread or try these Peanut Butter Rice Krispie Treats for a delightful treat! Storage Tips for Pumpkin Cornbread with Cinnamon Honey Butter Room Temperature: Store leftover Pumpkin Cornbread in plastic wrap or an airtight container for up to 2 days at room temperature. Fridge: For longer freshness, refrigerate the cornbread wrapped tightly; it can last for about 5 days. Freezer: Freeze the cornbread for up to 3 months in an airtight container or wrapped tightly. Thaw overnight in the fridge before serving. Reheating: Warm slices in the oven at 350°F (175°C) for about 10 minutes, or microwave for 20-30 seconds until heated through. Enjoy with your delightful cinnamon honey butter! What to Serve with Pumpkin Cornbread with Cinnamon Honey Butter Warm, festive, and infused with spice, this cornbread can create a whole autumnal feast! Savory Chili: A bowl of hearty chili pairs perfectly with the sweet cornbread, creating a comforting contrast of flavors and textures. Creamy Pumpkin Soup: Dig into a warm pumpkin soup for a cozy meal that’s rich and smooth, echoing the cornbread’s pumpkin essence. Roasted Brussels Sprouts: The crispy edges and earthy taste of roasted Brussels sprouts bring a crunchy texture that balances the cornbread’s softness beautifully. Harvest Salad: A fresh mixed greens salad with goat cheese and walnuts offers a refreshing crunch to cut the sweetness of the cornbread. Maple-Glazed Carrots: Sweet maple-glazed carrots bring additional warmth and a hint of sweetness that beautifully complements the cornbread. Mulled Cider: Sipping on spiced mulled cider offers a nostalgic touch, enhancing the cozy, comforting vibes of your meal. Vanilla Ice Cream: For dessert, a scoop of creamy vanilla ice cream drizzled with warmed honey butter turns each slice into a delectable treat. Make Ahead Options These Pumpkin Cornbread with Cinnamon Honey Butter are perfect for meal prep, saving busy home cooks valuable time! You can prepare the dry ingredients (flour, cornmeal, spices, and leavening agents) up to 3 days in advance. Simply store them in an airtight container to maintain freshness. You can also whip up the cinnamon honey butter ahead of time—just refrigerate it and let it soften before serving. When you’re ready to bake, combine the wet ingredients (pumpkin, brown sugar, melted butter, sour cream, and eggs) with the prepped dry mix, and pour it into the baking dish. Bake as directed, and enjoy the same delicious flavor just as if you made it fresh! Pumpkin Cornbread with Cinnamon Honey Butter Recipe FAQs What kind of pumpkin should I use for the cornbread? Absolutely, you can use canned pumpkin for ease, which provides consistent moisture and flavor. However, if you prefer using fresh pumpkin, make sure to cook and purée it thoroughly, then drain any excess water. This ensures your cornbread won’t end up too soggy! How should I store any leftover Pumpkin Cornbread? For the best storage, wrap any leftover cornbread in plastic wrap or place it in an airtight container. It can be kept at room temperature for about 2 days. If you want to keep it longer, refrigerate it for up to 5 days. The key is to keep it tightly sealed to maintain its moisture! Can I freeze Pumpkin Cornbread? How? Yes, you can! To freeze your Pumpkin Cornbread, first cool it completely and then wrap it tightly in plastic wrap, followed by aluminum foil for extra protection. Store it in an airtight container and it will last for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and warm it up before serving. What if my cornbread turns out too dry or crumbly? If your Pumpkin Cornbread is dry, it may be due to overmixing or baking it too long. Always fold the wet and dry ingredients together gently, and keep an eye on the baking time, using a toothpick for doneness. For a remedy, you can add a bit of extra melted butter or serve it warm with your cinnamon honey butter to help moisten each slice. Is this recipe suitable for people with gluten allergies? Certainly! For a gluten-free Pumpkin Cornbread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will replicate the texture of traditional flour and give you a delicious cornbread without the gluten. Be sure to check your baking powder as well, ensuring that it’s gluten-free! How long can I store the cinnamon honey butter? You can store your cinnamon honey butter in the fridge for about 1 week. Just make sure to keep it in an airtight container. When you’re ready to enjoy it, simply take it out and let it soften at room temperature for a bit before spreading it on warm slices of your Pumpkin Cornbread. It’s a delightful addition that enhances each bite! Pumpkin Cornbread with Cinnamon Honey Butter for Cozy Fall Days This Pumpkin Cornbread with Cinnamon Honey Butter is a must for fall gatherings, offering warm spices and delightful flavor. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsCooling Time 10 minutes minsTotal Time 55 minutes mins Servings: 9 slicesCourse: CakesCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cornbread1 cup All-Purpose Flour Substitution: Use a gluten-free flour blend containing xanthan gum for best results.1 cup Cornmeal1 tbsp Baking Powder1 tsp Baking Soda1 tsp Salt1 tsp Ground Cinnamon1 tsp Ground Ginger1/2 tsp Ground Nutmeg1/2 tsp Ground Cloves1/2 cup Light Brown Sugar1/2 cup Unsalted Butter (melted)1 cup Canned Pumpkin Can use fresh pumpkin if cooked and puréed properly.1/2 cup Sour Cream2 EggsFor the Cinnamon Honey Butter1/2 cup Salted Butter1/4 cup Honey1/2 cup Powdered Sugar1 tsp Ground Cinnamon Equipment 8x8-inch baking dish Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.In a separate bowl, mix light brown sugar, then add melted butter, pumpkin, sour cream, and eggs until smooth.Create a well in the dry ingredients and fold in the pumpkin mixture until just combined.Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick comes out clean.While baking, whip the salted butter until creamy, then gradually add honey, powdered sugar, and cinnamon until fluffy.Let the cornbread cool for about 10 minutes, then transfer to a wire rack, cut into squares, and serve warm with cinnamon honey butter. Nutrition Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 20IUVitamin C: 2mgCalcium: 2mgIron: 6mg NotesStore leftover Pumpkin Cornbread wrapped in plastic or an airtight container. It can last up to 2 days at room temperature or 5 days refrigerated. Freeze for up to 3 months. Tried this recipe?Let us know how it was!
