Moist, golden, and kissed with warm pumpkin spice, this Pumpkin Cornbread with Cinnamon Honey Butter is the perfect side dish for fall meals. Pair it with chili, soups, or enjoy it as a sweet treat on its own. The pumpkin puree adds richness and moisture, while the cinnamon honey butter makes every bite unforgettable.
At inasrecipes.com, we love cozy recipes that bring families together—and this one is a guaranteed crowd-pleaser at your autumn table.
Table of Contents
Why You’ll Love This Pumpkin Cornbread
- Seasonal twist – Classic cornbread made richer with pumpkin puree.
- Flavorful topping – Cinnamon honey butter melts into each slice.
- Versatile – Perfect for chili night, holiday dinners, or brunch.
- Easy recipe – Ready in under an hour.
- Freezer-friendly – Make ahead and enjoy later.
Ingredients for Pumpkin Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- ½ cup brown sugar
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
Ingredients for Cinnamon Honey Butter
- ½ cup unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon cinnamon
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C). Grease a square baking dish or cast-iron skillet.
Step 2: Mix Dry Ingredients
In a large bowl, whisk flour, cornmeal, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
Step 3: Mix Wet Ingredients
In another bowl, combine pumpkin puree, eggs, buttermilk, melted butter, and vanilla.
Step 4: Make the Batter
Pour wet mixture into dry ingredients. Stir until just combined—don’t overmix.
Step 5: Bake
Pour batter into pan. Bake for 25–30 minutes, or until a toothpick comes out clean.
Step 6: Make Cinnamon Honey Butter
Whip softened butter with honey, cinnamon, and a pinch of salt until fluffy.
Step 7: Serve
Slice warm cornbread, spread with cinnamon honey butter, and enjoy!
Tips for the Best Pumpkin Cornbread
- Use buttermilk – Keeps cornbread moist and tender.
- Don’t overmix – Prevents toughness.
- Bake in cast iron – For a crispy golden crust.
- Serve warm – Melts the cinnamon honey butter beautifully.
Storage & Freezing
- Room Temp: Store in an airtight container up to 3 days.
- Fridge: Keeps fresh for 5 days.
- Freezer: Wrap slices and freeze for 2 months.
Variations
- Gluten-Free Pumpkin Cornbread – Use a 1:1 gluten-free flour blend.
- Pumpkin Jalapeño Cornbread – Add chopped jalapeños and cheddar.
- Sweet Pumpkin Cornbread – Stir in chocolate chips or drizzle with maple syrup.
FAQ About Pumpkin Cornbread with Cinnamon Honey Butter
Can I make this recipe gluten-free?
Yes! Swap all-purpose flour for a gluten-free 1:1 flour blend, and the recipe works beautifully.
How can I make my cornbread more moist?
Add pumpkin puree, buttermilk, or an extra tablespoon of melted butter. Don’t overbake—it can dry out quickly.
How do I make cornbread with a crispy bottom crust?
Bake in a preheated cast-iron skillet. The hot pan gives a crunchy, golden crust.
Why does my cornbread always turn out crumbly?
Too much cornmeal or not enough fat can cause dryness. Stick to the right ratios and add pumpkin puree for moisture.
What if I don’t have pumpkin spice?
Make your own: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves.
Can I make this recipe with buttermilk?
Absolutely! Buttermilk adds tang and moisture—highly recommended.
Recipes You May Also Like
Browse more in our pumpkin recipe collection.
Conclusion
Sweet, spiced, and served with creamy cinnamon honey butter, this Pumpkin Cornbread is fall comfort food at its finest. Whether you serve it with chili, at Thanksgiving, or as a snack with coffee, it’s a recipe you’ll make again and again.
👉 Bake it today and find more seasonal favorites at inasrecipes.com.
Print
Pumpkin Cornbread with Cinnamon Honey Butter: Cozy Fall Baking
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
Moist and spiced pumpkin cornbread paired with fluffy cinnamon honey butter—perfect for fall dinners or holiday gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
- 1/2 cup brown sugar
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- For Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Grease a square baking dish or cast-iron skillet.
- Mix Dry Ingredients: Whisk flour, cornmeal, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
- Mix Wet Ingredients: Combine pumpkin puree, eggs, buttermilk, melted butter, and vanilla.
- Make the Batter: Stir wet mixture into dry ingredients until just combined. Don’t overmix.
- Bake: Pour into pan. Bake 25–30 minutes or until a toothpick comes out clean.
- Make Cinnamon Honey Butter: Whip butter with honey, cinnamon, and salt until fluffy.
- Serve: Slice warm cornbread, spread with cinnamon honey butter, and enjoy!
Notes
This pumpkin cornbread is delicious served with chili, soups, or holiday feasts. The cinnamon honey butter adds the perfect sweet-spiced touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with butter
- Calories: 280
- Sugar: 14g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg