Sweet, soft, and fluffy homemade Pumpkin Cornbread. This delicious seasonal twist on cornbread is delicious served alongside soup, chili and stew or added to your holiday meal.
I love a twist on a classic (like Maple Pumpkin Bread) and this Pumpkin Cornbread is exactly that. It’s like a mashup between pumpkin bread and traditional cornbread. You’ll come back to this recipe again and again.
This cornbread is
Easy: This recipe is super easy. No fancy equipment or techniques.
Soft and fluffy: Milk, pumpkin puree, and a bit of oil ensure that this cornbread has the perfect texture.
Sweet: If you’re a fan of sweet cornbread you will love this recipe! A combination of sugar and honey add just the right amount of sweetness.
Spiced: Cinnamon and pumpkin spice paired with pumpkin give this cornbread a unique flavor.
Recipe overview
*Full recipe below in recipe card*
Combine flour, cornmeal, baking powder, baking soda, salt and spices.
Whisk pumpkin puree, milk, sugar, eggs, honey, and oil.
Combine the wet and dry ingredients.
Pour the batter into a 9-inch square pan and bake.
What type of pumpkin to use
This recipe calls for canned pumpkin puree. I find Libby’s brand to be the most consistent so I typically recommend that. Be sure to buy pumpkin puree NOT pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced (for making a pie) and pumpkin puree is just cooked pureed pumpkin.
If you’re using homemade pumpkin puree make sure it is not too watery. It should be similar consistency to the canned variety.
Toppings for pumpkin cornbread
- Salted butter (I LOVE Kerrygold)
- Honey butter
- Maple butter
- A drizzle of honey
- A sprinkle of flaky sea salt (I use Maldon)
Recipe
Pumpkin Cornbread
Ingredients
- 1 cup all purpose flour
- ¾ cup yellow cornmeal, not coarse ground
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ cup vegetable oil, mild olive oil, or melted refined coconut oil
- 1 cup canned pumpkin puree, not pumpkin pie filling
- ¾ cup milk
- ½ cup granulated sugar
- 2 tablespoons honey
- 2 large eggs
Instructions
- Preheat oven to 350°F. Grease a 9×9 square baking pan.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices.
- In a separate bowl whisk oil, pumpkin, milk, sugar, honey, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
- Pour the batter into the prepared pan and bake for approximately 23-27 minutes A toothpick inserted into the center should come out clean (no raw batter). Cool slightly, serve warm with salted butter and honey.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Anu-My Ginger Garlic Kitchen says
Pumpkin cornbread sounds divine! I would love to have that to everyday!!!
Celebrating Sweets says
Thanks, Anu!
Coretta says
Great recipie! I’ve made this twice. Very tasty, moist and mildly sweet.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Quinn says
This is our absolute most favorite cornbread of all time! We go to the GF route, and it’s fantastic. Made it countless times last Fall, and we just made it for the first time this Fall last night 🙂 Thanks for the incredible recipe!
Celebrating Sweets says
I’m so happy to hear that! Thanks for taking the time to stop by.
Stacy says
This recipe looks great! I will be making them days in advance for a weekend party but I don’t want them to be dry. Will they keep that long in the fridge or should I freeze them? What is the best way to reheat them?
Celebrating Sweets says
I would keep them in the fridge for up to 2 days, any longer I would suggest freezing (very tightly covered). Bring to room temp, then heat in the oven. Maybe even add a pat of butter and/or drizzle of honey to each slice near the end of heating time to keep it moist. Enjoy!
Denise Collins says
Made this yesterday. Switched melted butter for oil, used 1/4 c less sugar and baked @ 375. It was a huge hit with pork roast dinner. Thank you for the awesome idea!
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Moe Ryuh says
This was really delicious! I used less sugar, ~1/3 cup, and used only 1 egg (plus a cpl tablespoons additional olive oil as a substitute for the 2nd egg) but those were the only modifications I made. Used a food thermometer to guage the temperature to about 190 degrees, and took it out of the oven to cool for 15 mins. The whole thing slid/inverted right out of the pan easily after loosening the edges with a silicone spatula, and the slices cut up perfectly, almost like a fluffy yet nicely solid sheet cake. Nice light pumpkin-ish cornbread flavor and texture! Maybe even pumpkin haters could enjoy this? 🙂
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Barbara S says
I just baked the pumpkin cornbread for a second time! The recipe is easy and the bread is absolutely delicious!
Allison says
That’s great to hear. 🙂 Thanks for stopping by!
Mary says
This is one of the best, moist cornbread recipes. I’m making a pan for a potluck tomorrow, so hopefully everyone else enjoys it too!
Allison says
Thanks for the kind review, Mary. Enjoy!
Gittel says
This is the most delicious and moist recipe. Also, the ingredients aren’t hard to come by. I made these into muffins and baked them for 20 mins. They came out truly magnificent. Thank you to the creator of this recipe!
– Currently stuffing these in my face with a knob of butter
Allison says
Haha! Thanks for the kind review. 🙂
Pam says
I wonder if I could safely half this recipe? Thank you
Allison says
Hi, Pam. You should be able to half it. I’m not sure what size pan you would use, maybe a muffin pan? Enjoy!
Diana rosier says
These were delicious. Will definitely make these again
Allison says
I’m so glad! Thanks for stopping by! 🙂