If you are looking for a cozy, comforting treat that combines autumn’s best flavors, this Pumpkin Cornbread Recipe is exactly what you need. It perfectly balances the sweet earthiness of pumpkin with the hearty texture of cornbread, making it an irresistible side or snack that feels like a warm hug on a plate. Whether it’s for a festive gathering or a simple family dinner, this recipe brings color, spice, and all-around deliciousness to your table.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to creating the moist, flavorful cornbread that this recipe promises. Each element adds its own special touch—from the golden cornmeal giving texture to the warm spices that transform it from ordinary to unforgettable.
- yellow cornmeal: Provides the classic grainy texture and vibrant color of cornbread.
- flour: Helps bind the cornbread and keep it tender.
- granulated sugar: Adds just the right touch of sweetness to balance the spices.
- baking powder: Ensures the cornbread rises perfectly fluffy.
- ground cinnamon: Instills warm, earthy notes that complement pumpkin beautifully.
- pumpkin pie spice: A fragrant blend that brings cozy depth to every bite.
- salt: Enhances all the flavors without overpowering.
- large egg: Acts as a binder while adding richness.
- pumpkin puree: The star of the show, delivering moisture and that unmistakable pumpkin flavor.
- buttermilk: Adds tanginess and helps keep the crumb light and soft (or a simple milk and vinegar substitute).
- butter: Melted for richness and to keep the cornbread moist.
- maple syrup: A subtle sweetness that pairs perfectly with the pumpkin and spices.
How to Make Pumpkin Cornbread Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 425°F. While it warms up, lightly grease a 7×11 inch rectangular baking dish to make sure your cornbread doesn’t stick. Gathering and prepping your ingredients ahead makes the process smooth and enjoyable.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt. This step is key to evenly distribute all the spices and leavening agents, so your cornbread tastes perfectly balanced throughout.
Step 3: Combine Wet Ingredients
In a separate bowl or measuring jug, whisk together the egg, pumpkin puree, buttermilk (or substitute), melted butter, and maple syrup until you achieve a smooth, glossy mixture. This blend brings moisture and that signature pumpkin flavor right where it needs to be.
Step 4: Gently Fold Batter
Pour the wet ingredients into the dry ingredients and fold them together gently with a spoon or spatula. Be careful not to overmix—just combine until you no longer see streaks of flour. Overmixing can make the cornbread tough instead of tender.
Step 5: Bake to Perfection
Transfer your batter into the prepared dish, spreading it evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell amazing as the pumpkin and spices bake together.
Step 6: Cool and Serve
Allow the cornbread to cool in the pan for 10 to 15 minutes on a wire rack. This rest helps it set properly and makes cutting into perfect squares much easier. Serve warm to enjoy the best texture and flavor.
How to Serve Pumpkin Cornbread Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of honey or additional maple syrup over warm slices can elevate this Pumpkin Cornbread Recipe into a delightful treat. Add a pat of butter if you prefer a savory-sweet contrast that melts gloriously into each bite.
Side Dishes
This cornbread is an excellent companion to hearty soups, stews, or chili, especially in cooler months when those dishes crave a touch of sweetness and a comforting starch. It also shines alongside roasted veggies or turkey for a festive feel.
Creative Ways to Present
For a fun twist, cut the cornbread into smaller squares and serve them as cupcake-style bites topped with cream cheese frosting and a sprinkle of cinnamon sugar. This turns the Pumpkin Cornbread Recipe into a crowd-pleasing appetizer or dessert at holiday parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Cornbread Recipe fresh by storing it at room temperature in an airtight container for up to two days. For longer storage, refrigerate and bring to room temperature before serving to retain moistness.
Freezing
You can freeze the cornbread by wrapping it tightly in plastic wrap and placing it in a freezer bag. It will keep well for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F for 10 to 15 minutes, or microwave individual portions for 20 to 30 seconds. This will bring back the fresh-baked warmth without drying it out.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually the easiest option since it’s already smooth and consistent in texture.
What can I substitute for buttermilk?
If you don’t have buttermilk, simply stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes before using.
Is this recipe gluten-free?
This Pumpkin Cornbread Recipe uses regular flour, so it is not gluten-free as written. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version.
How do I make it less sweet?
You can reduce the sugar and maple syrup slightly if you prefer a more savory cornbread. Start by halving the sugar and reducing the syrup to 1 tablespoon, then adjust to taste.
Can I add nuts or chocolate chips?
Yes! Adding chopped pecans, walnuts, or even chocolate chips can add a fun texture and flavor contrast to the cornbread. Stir them in with the wet ingredients before combining.
Final Thoughts
You simply cannot go wrong with this Pumpkin Cornbread Recipe—each bite bursting with warm spices, sweet pumpkin, and the perfect crumb that will have you coming back for more. Whether you’re new to baking cornbread or a seasoned pro, this recipe is a must-try for elevating your comfort food game. I promise it will become one of your favorite seasonal treats to enjoy, share, and savor year after year.
Print
Pumpkin Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Cornbread recipe combines the sweetness and warmth of pumpkin and spices with the classic texture of cornbread. Moist and flavorful, it’s perfect for fall meals or as a comforting side any time of the year.
Ingredients
Dry Ingredients
- 1 ½ cups yellow cornmeal
- â…“ cup flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup pumpkin puree
- 1 ¼ cups buttermilk (or 1 cup plus 3 tablespoons regular milk with 1 tablespoon white vinegar stirred in)
- ¼ cup butter (melted and slightly cooled)
- 2 tablespoons maple syrup
Instructions
- Prep: Preheat the oven to 425°F (220°C). Lightly grease a 7×11 inch rectangular baking dish. Gather and measure all your ingredients for ease of use.
- Dry ingredients: In a large bowl, whisk together the yellow cornmeal, flour, granulated sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt until well combined.
- Wet ingredients: In another bowl or a large measuring jug, whisk together the egg, pumpkin puree, buttermilk (or milk with vinegar), melted butter, and maple syrup until the mixture is smooth and homogenous.
- Combine batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spoon or spatula, gently fold the mixture together just until combined. Avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool for 10-15 minutes in the pan on a wire rack. Serve warm, cut into squares or slices as desired.
Notes
- Use buttermilk for best flavor and tenderness, or make a substitute by stirring white vinegar into milk.
- Do not overmix the batter to ensure a light texture.
- For extra flavor, you can add chopped nuts or a handful of raisins to the batter.
- Store leftovers wrapped at room temperature for 2-3 days or refrigerate for up to a week.
- Reheat gently in the oven or microwave before serving.
