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Pumpkin Cornbread with Cinnamon Honey Butter

This Pumpkin Cornbread with Cinnamon Honey Butter is about to become your new fall favorite!

With the perfect balance of pumpkin, warm spices, and a tender texture, this cornbread is a must-have for cozy autumn gatherings.

But the real magic happens when you spread on that fluffy, sweet cinnamon honey butter—it takes this cornbread to a whole new level of deliciousness!

The best part? It’s quick to prepare and will fill your kitchen with the most irresistible aromas.

For Pumpkin Cornbread:

• All-Purpose Flour – The base of the cornbread, creating a tender texture.
• Cornmeal – Adds the classic cornbread flavor and a slightly gritty texture.
• Baking Powder – Helps the cornbread rise and gives it a fluffy texture.
• Baking Soda – Works in combination with the acidity of the pumpkin to help the cornbread rise.
• Salt – Balances the sweetness and enhances the flavors.
• Ground Cinnamon – A key spice for that warm, autumn flavor.
• Ground Ginger – Adds a bit of zing and depth to the spice profile.
• Ground Nutmeg – Gives the cornbread that 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 to the cornbread.
• Canned Pumpkin – Provides the signature pumpkin flavor and moisture.
• Sour Cream – Contributes to the moist texture and a slight tanginess.
• Eggs – Bind the ingredients together and add structure to the cornbread.

For Cinnamon Honey Butter:

• Salted Butter – The base of the butter, providing richness and creaminess.
• Honey – Adds a sweet and smooth finish to the butter.
• Powdered Sugar – Gives the butter a soft, smooth texture and extra sweetness.
• Ground Cinnamon – Infuses the butter with a warm, comforting spice.

Pumpkin Cornbread with Cinnamon Honey Butter

Craving the perfect fall treat? This Pumpkin Cornbread with Cinnamon Honey Butter brings together the warm flavors of pumpkin, cinnamon, and nutmeg, creating a moist and tender cornbread that's just what you need for a cozy, seasonal indulgence.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Pumpkin Cornbread with Cinnamon Honey Butter

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

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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

Cinnamon Honey Butter

• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

 

 

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Grease an 8x8-inch baking dish with non-stick spray.
2. 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.
3. 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.
4. 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.
     

 

 

Nutrition
Calories: 307 kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 8g |  Cholesterol: 62mg | Sodium: 240mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g |  Vitamin A: 3620 IU | Vitamin C: 0.9mg | Calcium: 55mg | Iron: 1.5mg

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1. Can I use a different type of flour to make this gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend you use contains xanthan gum for the best texture and results.

2. Can I make the cinnamon honey butter ahead of time?

Absolutely! You can prepare the cinnamon honey butter in advance and store it in an airtight container in the fridge. Just let it soften before spreading on your cornbread.

3. Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin. Just be sure to cook and puree it before adding it to the batter. Make sure it’s well-drained so the moisture doesn’t affect the texture of the cornbread.

4. Can I bake this cornbread in a different pan size?

Yes, you can use a different pan size, but it may affect the baking time. If you’re using a larger pan, the cornbread will bake faster, so keep an eye on it. You may need to adjust the cooking time depending on the pan’s size.

5. How do I store leftover cornbread?

To store leftover cornbread, let it cool completely and then wrap it in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days, or you can freeze it for longer storage.

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