Pumpkin Cornbread with Cinnamon Honey Butter
Embrace the flavors of fall with this delightful Pumpkin Cornbread with Cinnamon Honey Butter! This moist and tender cornbread combines the rich taste of pumpkin with warm spices, making it an ideal treat for family gatherings or cozy weeknight dinners. With its sweet, buttery topping, this recipe elevates traditional cornbread to new heights. Perfectly seasonal and easy to make, it’s sure to become a favorite in your kitchen. Serve it alongside hearty soups or as a sweet snack on its own; either way, each bite captures the warmth of autumn!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ⅓ cup maple syrup (or honey)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- ½ cup unsalted butter, softened
- ¼ cup honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, maple syrup (or honey), vegetable oil, eggs, and milk. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined—don’t overmix!
- Pour the batter into a greased baking dish or skillet and bake for about 25 minutes or until golden brown.
- For the Cinnamon Honey Butter: Mix softened butter, honey, and cinnamon in a small bowl.
- Slice the warm cornbread and spread with delicious cinnamon honey butter.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 9g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg