Soft, moist pumpkin cornbread with a lovely golden crust, warmly spiced with cinnamon, ginger, nutmeg and cloves. And then there’s the cinnamon honey butter. Sweet, fluffy and buttery, it melts into the warm cornbread and makes every bite that much better!
Think classic cornbread, but with a fall makeover. The pumpkin adds moisture and a subtle sweetness, while sour cream keeps the crumb tender. It’s not overly sweet, so it works just as well alongside a bowl of chili as it does for breakfast or an afternoon treat.
And honestly, don’t skip the cinnamon honey butter. It’s ridiculously easy to make and takes this cornbread from good to really good.
Best of all, there’s no complicated technique involved. Just mix, bake and whip up the butter while the cornbread is in the oven. Easy!
Why You’ll Love This Pumpkin Cornbread
- Lovely and moist: Pumpkin and sour cream work together to keep the cornbread tender. No dry, crumbly cornbread here!
- Warm fall flavors: Cinnamon, ginger, nutmeg and cloves give it that cozy seasonal flavor without overpowering the cornmeal.
- Not too sweet: Brown sugar adds just enough sweetness while keeping the cornbread versatile enough to serve with savory meals.
- That cinnamon honey butter! Fluffy whipped butter with honey, powdered sugar and cinnamon. It melts beautifully over a warm slice.
- Easy to make: No mixer needed for the cornbread batter, and the butter takes just a few minutes to whip together.
Ingredients in Pumpkin Cornbread
Here’s what you need.
For the Cornbread
- All-purpose flour – Provides structure and balances the texture of the cornmeal. We want a tender crumb, not something too dense.
- Cornmeal – The ingredient that gives cornbread its signature flavor and slightly grainy texture. Don’t substitute this with corn flour; they’re not the same thing.
- Baking powder and baking soda – These help the cornbread rise and give it a lighter texture.
- Salt – Essential for bringing out the flavor and balancing the sweetness.
- Cinnamon, ginger, nutmeg and cloves – The warm spice combination that gives this cornbread its fall personality. Each adds something a little different, so I wouldn’t leave them out.
- Light brown sugar – Sweetens the cornbread and adds a subtle molasses flavor.
- Unsalted butter – Adds richness and moisture. Melt it before mixing into the wet ingredients.
- Pumpkin puree – The star ingredient! It gives the cornbread its beautiful pumpkin flavor and helps keep it moist. Use plain canned pumpkin puree, not pumpkin pie filling.
- Sour cream – Another moisture helper. It also adds a little tanginess that balances the sweetness.
- Eggs – Hold everything together and give the cornbread structure.
For the Cinnamon Honey Butter
- Salted butter – The base of our whipped butter. Let it soften first so it whips easily.
- Honey – Adds sweetness and a lovely honey flavor.
- Powdered sugar – Helps create a smooth, fluffy spread and adds a little extra sweetness.
- Ground cinnamon – Because we’re already using warm spices in the cornbread, a little cinnamon in the butter ties everything together beautifully.
How to Make Pumpkin Cornbread with Cinnamon Honey Butter
This is a straightforward mix-and-bake recipe. The only real trick is not overmixing the batter. A few little lumps are perfectly fine!
1. Prepare the Oven and Pan
Preheat your oven to 375°F (190°C).
Grease an 8×8-inch baking dish with nonstick spray.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Give everything a good whisk so the spices and raising agents are evenly distributed. This means you won’t end up with one bite that’s full of cinnamon and another with none!
Set aside.
3. Make the Pumpkin Mixture
In a separate bowl, break up the brown sugar with your fingertips until there are no large lumps.
Add the melted butter and pumpkin puree. Whisk until combined.
Add the sour cream and eggs, then stir until everything is smooth.
You’ll have a thick, pumpkin-rich mixture. This is what gives the cornbread its lovely color and moist texture.
4. Combine the Batter
Make a well in the center of the dry ingredients and pour in the pumpkin mixture.
Using a rubber spatula, gently fold everything together until just combined.
Important: Don’t overmix! Once you can’t see dry flour, stop. Overworking the batter can make the cornbread tough instead of soft and tender.
5. Bake
Spread the batter evenly into your prepared baking dish.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly on a wire rack before cutting into squares.
A little resting time helps the crumb set, making it easier to slice without losing that lovely soft texture.
6. Make the Cinnamon Honey Butter
While the cornbread is cooling, make the butter.
Place the softened salted butter in a mixing bowl and beat with an electric mixer until smooth.
Add the honey, powdered sugar and cinnamon. Mix on low speed until combined.
Increase the speed to high and whip for 2–3 minutes until light and fluffy.
That’s it! You now have a bowl of sweet cinnamon honey butter that’s just begging to be spread over warm cornbread.
Tips for the Best Pumpkin Cornbread
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will throw off the flavor of this recipe.
- Don’t overmix the batter. This is probably the most important tip. Fold just until the flour disappears for a soft, tender crumb.
- Measure the cornmeal and flour accurately. Too much flour can make cornbread dry and heavy.
- Let the butter soften before whipping. Cold butter won’t whip properly, and melted butter won’t give you that fluffy consistency we’re after.
- Don’t rush the butter whipping. Those extra 2–3 minutes on high speed make a difference. You want it light, airy and easy to spread.
- Let the cornbread rest before slicing. It will still be warm, but a few minutes of cooling helps it hold together.
Recipe Variations
- Make cornbread muffins: Divide the batter between a greased muffin tin and bake until a toothpick inserted into the center comes out clean. Start checking earlier, as muffins will bake faster than a full pan.
- Add some crunch: Fold chopped pecans or walnuts into the batter. They pair beautifully with pumpkin and the warm spices.
- Make it gluten-free: Replace the all-purpose flour with a gluten-free flour blend containing xanthan gum. The texture may vary slightly depending on the blend.
- Turn up the cinnamon: Add a little extra cinnamon to the honey butter if you love a stronger cinnamon flavor.
- Make it sweeter: Drizzle a little extra honey over the warm cornbread just before serving.
How to Store Pumpkin Cornbread
Let the cornbread cool completely before storing.
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap individual slices tightly and freeze. Thaw before serving.
To reheat, warm individual slices in the microwave for a few seconds or place them in a low oven until heated through.
The cinnamon honey butter can also be made ahead. Store it in an airtight container in the refrigerator and let it soften before serving.
How to Serve Pumpkin Cornbread
My favorite way to serve this is slightly warm, with a generous swipe of cinnamon honey butter.
But don’t limit it to breakfast or dessert!
- With chili: Pumpkin cornbread is a wonderful side for a hearty bowl of chili.
- Alongside soups and stews: Perfect for soaking up all those delicious savory juices.
- On the holiday table: A lovely seasonal alternative to traditional dinner rolls.
- For breakfast: Serve warm with coffee, tea or hot apple cider.
- As an afternoon treat: A slice with extra cinnamon honey butter and a drizzle of honey is hard to beat.
One little serving tip: spread the butter over the cornbread while it’s still warm. It starts melting into all those little cornmeal pockets. That’s the good stuff!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes! Cook and puree fresh pumpkin before using it. Just make sure the puree is well-drained. Fresh pumpkin can contain more water than canned pumpkin, which may affect the texture of the cornbread.
Can I make the cinnamon honey butter ahead of time?
Absolutely. Make it ahead and refrigerate it in an airtight container. Let it soften at room temperature before serving so it’s easy to spread.
Why is my pumpkin cornbread dry?
The most common culprit is too much flour or overmixing. Measure your ingredients carefully and stop mixing as soon as the wet and dry ingredients are combined. Also, don’t overbake it!
Can I use a different baking pan?
Yes, but the thickness of the cornbread will change, which means the baking time will too. A larger pan will produce thinner cornbread and may bake faster. Keep an eye on it and use the toothpick test.
Can I make this recipe into muffins?
Yes! Divide the batter into a greased muffin tin and adjust the baking time. Start checking for doneness earlier than you would for the full-size pan.
Can I add nuts to the batter?
Definitely. Chopped pecans or walnuts are both delicious additions. Fold them into the batter just before transferring it to the baking dish.
Pumpkin Cornbread with Cinnamon Honey Butter
Notes
Ingredients
Cornbread- 1 cup (140g) all-purpose flour
- 1 cup (170g) cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (56g) unsalted butter, melted
- 1 cup (244g) canned pumpkin
- 1/2 cup (122g) sour cream
- 2 large eggs
- 1/2 cup (113g) salted butter
- 1/3 cup (105g) honey
- 1/4 cup (30g) powdered sugar
- 1 tsp ground cinnamon
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease an 8x8-inch baking dish with non-stick spray.
- Make the Cornbread:
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In another bowl, break up the brown sugar with your fingertips until smooth, then add the melted butter and pumpkin. Whisk until combined.
- Stir in the sour cream and eggs until fully mixed.
- Pour the pumpkin mixture into the well in the center of the dry ingredients and gently fold with a rubber spatula until just combined.
- Bake the Cornbread:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly on a wire rack before cutting into squares.
- Prepare the Cinnamon Honey Butter:
- In a mixing bowl (or stand mixer), whip the butter with an electric hand mixer until smooth.
- Add honey, powdered sugar, and cinnamon, mixing on low speed until combined.
- Increase the speed to high and whip for 2-3 minutes until light and fluffy.
