Description
This Pumpkin Cornbread with Cinnamon Honey Butter is the perfect cozy treat for fall. Moist, spiced with cinnamon and nutmeg, and topped with a silky honey butter spread, it’s ideal for holiday dinners or a sweet snack. Easy to make, freezer-friendly, and great with soups or coffee. A must-try pumpkin cornbread recipe for autumn comfort!
Ingredients
1 cup pumpkin puree
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 large egg
3/4 cup milk
1/4 cup butter, melted
1/2 cup unsalted butter, softened
3 tablespoons honey
1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C). Grease an 8×8 baking dish or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon.
3. In a medium bowl, mix pumpkin puree, milk, melted butter, and egg until smooth.
4. Fold wet ingredients into the dry mixture using a spatula until just combined—do not overmix.
5. Pour batter into prepared baking dish and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
7. Let cool slightly on a wire rack before serving.
8. For the cinnamon honey butter, combine softened butter, honey, and cinnamon in a small bowl. Mix until creamy and fluffy.
9. Serve warm slices with a generous dollop of cinnamon honey butter on top.
Notes
Let the butter come to room temperature for easy mixing and smooth texture.
Don’t overmix the batter—just combine until no dry spots remain to keep it tender.
For a crispier edge and deeper flavor, use a preheated cast-iron skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 11g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg