This Pumpkin Cornbread is a sweet, soft, and fluffy twist on the classic cornbread recipe. With seasonal pumpkin and warm spices, it pairs perfectly with soups, chili, or stews and is a delightful addition to any holiday meal.
Why You’ll Love This Recipe
- Seasonal Twist: Pumpkin puree and spices add a cozy, autumnal flavor.
- Perfect Side Dish: Great with hearty meals or as part of a holiday spread.
- Quick and Easy: Ready in just 35 minutes with simple ingredients.
- Soft and Moist: A perfect balance of sweetness and cornbread texture.
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
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the vegetable oil, pumpkin puree, milk, sugar, honey, and eggs until smooth and fully combined.
Step 4: Combine the Wet and Dry Mixtures
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined—avoid overmixing to keep the cornbread tender.
Step 5: Bake
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 23–27 minutes, or until a toothpick inserted into the center comes out clean (no raw batter).
Step 6: Cool and Serve
- Let the cornbread cool slightly in the pan before slicing.
- Serve warm with salted butter and honey for a comforting touch.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- 9×9-inch baking pan
- Spatula or spoon
Serving and Storage Tips
- Serving: Serve warm as a side dish or snack, topped with butter, honey, or maple syrup.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Reheat individual slices in the microwave for 10–15 seconds or in the oven at 300°F for 5–7 minutes.
- Freezing: Freeze slices in a sealed container for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Variations
- Savory Twist: Reduce the sugar to ¼ cup, omit the honey, and add chopped green chilies or shredded cheddar cheese.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
- Vegan Version: Substitute eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water) and use a plant-based milk and sweetener.
- Add Mix-Ins: Fold in ½ cup of dried cranberries, chopped pecans, or golden raisins for extra texture.
Helpful Notes and Tips
- Don’t Overmix: Stir the batter just until combined to keep the cornbread soft and tender.
- Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugars and spices.
- Even Baking: Rotate the pan halfway through baking for even cooking if your oven has hot spots.
Frequently Asked Questions
Can I use a different pan size?
Yes, you can bake this in an 8×8 pan for a slightly thicker cornbread. Adjust the baking time by a few minutes.
Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk adds a slight tang and extra moisture.
Can I use maple syrup instead of honey?
Yes, maple syrup works as a 1:1 substitute for honey and adds a lovely flavor.
What’s the difference between cornmeal types?
Stick to fine or medium ground cornmeal for the best texture. Coarse ground cornmeal may make the bread gritty.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed.
This Pumpkin Cornbread is a delightful seasonal recipe that combines the best of pumpkin and cornbread flavors. Perfectly moist, lightly spiced, and easy to make, it’s sure to become a family favorite!