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.
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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)
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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!
Christine says
So easy and so good! Such a nice twist on classic cornbread, definitely becoming a new staple, thanks for the great recipe!
Allison Mattina says
You’re welcome! Thanks for taking the time to comment. 🙂
Amy Steffen says
Delicious! I have made it numerous times and my family loves it! I leave the honey out to cut down on the sweetness, but otherwise….yum!
Allison Mattina says
Glad you enjoyed the recipe. 🙂 Thanks for stopping by!
Lillian Thomas says
Can I make muffins instead of a square loaf?
Allison Mattina says
Hi! Sure, that should work. I recommend increasing the oven temp to 375°F. Start checking them around 18 minutes, and then every few minutes until a toothpick inserted into the center comes out clean. Enjoy!
Dr e says
What does the honey do? Would maple syrup be an even swap?
Allison Mattina says
Hi! It is for moisture and sweetness. You can swap it for maple syrup. Enjoy!
Sandi says
Can a jiffy cornbread mix be used for this recipe?
Allison Mattina says
I’ve only made the recipe as written, so I can’t say for sure. You’re welcome to try replacing the dry ingredients with a Jiffy mix. You might need more than one box, you’d have to play around with it.
Barbara S says
The pumpkin cornbread recipe is quick and easy to make. The texture and flavor is so delicious! I made this recipe twice in one week! Delicious!