Go Back
–+ servings
Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter for Cozy Nights

Delight in this Pumpkin Cornbread with Cinnamon Honey Butter, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for gluten-free option.
  • 1 cup Cornmeal Essential for authentic cornbread texture.
  • 1 tablespoon Baking Powder Crucial for rising.
  • 1 teaspoon Baking Soda Works with pumpkin acidity for leavening.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Ground Cinnamon Provides seasonal warmth.
  • 1/2 teaspoon Ground Ginger Adds depth to spice profile.
  • 1/4 teaspoon Ground Nutmeg Rich fall flavor.
  • 1/4 teaspoon Ground Cloves Contributes warmth.
  • 1/2 cup Light Brown Sugar Substitute with granulated sugar if needed.
  • 1/2 cup Unsalted Butter Can be replaced with coconut oil for dairy-free.
  • 1 cup Canned Pumpkin Opt for fresh for homemade touch.
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute.
  • 2 large Eggs Essential for binding.
For the Cinnamon Honey Butter
  • 1/2 cup Unsalted Butter Whipped until creamy.
  • 1/4 cup Honey Adjust to taste.
  • 1/2 cup Powdered Sugar Creates smooth texture.
  • 1 teaspoon Ground Cinnamon Enhances flavor.

Equipment

  • Mixing bowls
  • oven
  • Whisk
  • spatula
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  3. In a separate medium bowl, mix the light brown sugar with the melted unsalted butter until well combined. Stir in the canned pumpkin until smooth, followed by whisking in the sour cream and eggs.
  4. Pour the wet mixture into the bowl with the dry ingredients. Gently fold together until just combined.
  5. Spread the batter evenly in the prepared baking dish and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  6. Allow the cornbread to cool in the dish for 10 minutes before transferring it to a wire rack.
  7. While the cornbread cools, prepare the Cinnamon Honey Butter by whipping the unsalted butter until smooth, then gradually adding honey and powdered sugar before mixing in the ground cinnamon.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage.

Tried this recipe?

Let us know how it was!