If there’s one cozy, flavorful treat that truly embodies the warmth of fall, it has to be this Pumpkin Cornbread Recipe. Imagine a golden, tender cornbread bursting with the rich, earthy sweetness of pumpkin and just the right touch of spices like cinnamon and pumpkin pie spice. This recipe marries the rustic charm of traditional cornbread with the moist, dense texture that pumpkin puree brings, creating an irresistible side or snack that will quickly become a household favorite. Whether you’re craving a comforting accompaniment to a hearty soup or looking to add seasonal magic to your dinner table, this Pumpkin Cornbread Recipe delivers every single time.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating an unforgettable Pumpkin Cornbread Recipe. Each component is simple yet essential, contributing to the perfect balance of flavor, texture, and that gorgeous autumnal color.
- 1 ½ cups yellow cornmeal: Provides the signature grainy texture and a warm, hearty base.
- ⅓ cup flour: Adds structure and helps bind the cornbread for a soft crumb.
- ¼ cup granulated sugar: Gives a subtle sweetness that complements the pumpkin.
- 1 tablespoon baking powder: Acts as the leavening agent to keep the cornbread light and fluffy.
- 1 teaspoon ground cinnamon: Offers warm spice notes that accentuate the pumpkin flavor.
- 1 teaspoon pumpkin pie spice: A perfect blend of spices that enhances the seasonal essence.
- ½ teaspoon salt: Balances and intensifies the sweetness and spices.
- 1 large egg: Helps bind ingredients and adds richness.
- 1 cup pumpkin puree: The star ingredient that makes this cornbread moist and deeply flavorful.
- 1 ¼ cups buttermilk (or 1 cup milk + 1 tbsp vinegar): Adds tanginess and tenderizes the crumb.
- ¼ cup melted butter (slightly cooled): Contributes richness and a buttery finish.
- 2 tablespoons maple syrup: Infuses natural sweetness and a hint of caramel complexity.
How to Make Pumpkin Cornbread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 425°F to ensure it’s nice and hot for baking. Lightly grease a 7×11 rectangular baking dish; this will help the cornbread release easily and maintain its beautiful crust. While the oven heats, gather all your ingredients to have them ready for smooth assembly.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine the yellow cornmeal, flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Whisking these together well distributes the leavening and spices evenly, ensuring each bite is consistent in flavor and texture.
Step 3: Mix the Wet Ingredients
In a separate bowl or large measuring jug, whisk the egg, pumpkin puree, buttermilk (or milk with vinegar), melted butter, and maple syrup until the mixture is smooth and homogenous. This blend will infuse your cornbread with moisture, richness, and a subtle sweet depth from the maple syrup.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients bowl. Using a spoon or spatula, gently fold them together just until combined. Be careful not to overmix—overworking the batter can lead to tougher cornbread, and we want tender, fluffy results!
Step 5: Bake to Perfection
Pour the batter into your prepared baking dish, smoothing the top evenly. Pop it into the oven and bake for 20 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the golden top edges show a slight crust.
Step 6: Cool and Serve Warm
Let your Pumpkin Cornbread cool in the pan on a wire rack for 10 to 15 minutes. This resting time allows it to set perfectly and makes cutting easier. Serve it warm to fully enjoy that comforting, fragrant combination of pumpkin and spice.
How to Serve Pumpkin Cornbread Recipe
Garnishes
Sprinkling a little extra cinnamon or a light drizzle of maple syrup over warm slices can elevate your Pumpkin Cornbread Recipe instantly. For an indulgent treat, a spread of whipped butter or honey butter adds a luscious richness that melts perfectly atop the tender bread.
Side Dishes
This Pumpkin Cornbread pairs wonderfully with savory dishes like chili, butternut squash soup, or roasted turkey and vegetables. Its mildly sweet and spiced profile complements a variety of hearty, fall-inspired meals, making it a versatile addition to your dinner plate.
Creative Ways to Present
Try cutting the cornbread into mini squares and serving them as part of a fall-themed appetizer platter with cheeses and spiced nuts. Or transform it into a sweet breakfast treat by serving warm slices with cream cheese and jam for a cozy morning indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cornbread in an airtight container at room temperature for up to two days. If you want to keep it fresher for longer, refrigeration is fine for up to a week but be sure to bring it back to room temperature before serving for the best texture.
Freezing
This recipe freezes beautifully. Wrap cooled, sliced cornbread tightly in plastic wrap and then in foil or place it in a freezer-safe bag. It can be frozen for up to three months, making it a perfect make-ahead option for whenever that pumpkin craving hits.
Reheating
To warm, unwrap the cornbread and place slices on a baking sheet in a preheated 350°F oven for 10-15 minutes until warmed through. Microwaving works too—cover the piece lightly to avoid drying out, heating in short bursts to retain moisture and flavor.
FAQs
Can I use canned pumpkin for this Pumpkin Cornbread Recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually what most recipes call for due to its smooth texture and consistency. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
Can I substitute the buttermilk?
Yes, you can use regular milk with a tablespoon of white vinegar or lemon juice added, letting it sit for 5-10 minutes to mimic buttermilk. This adds the necessary acidity to react with the baking powder, helping the cornbread rise beautifully.
Is this Pumpkin Cornbread Recipe gluten-free?
As written, it includes flour, so it is not gluten-free. However, you can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup to make it suitable for gluten-free diets.
What is the best way to prevent cornbread from drying out?
Don’t overbake it and be sure to let it cool properly before storing. Keeping leftovers sealed in an airtight container or wrapped well retains moisture. Adding pumpkin puree also helps keep this cornbread wonderfully moist compared to traditional recipes.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped pecans, walnuts, or even dark chocolate chips can add delightful texture and flavor. Fold them in gently after mixing wet and dry ingredients, then proceed to bake as instructed.
Final Thoughts
This Pumpkin Cornbread Recipe is truly a must-try for anyone who loves that perfect blend of sweet, spicy, and hearty flavors that define fall. It’s easy to make, incredibly satisfying, and flexible enough to serve in countless ways. Once you bake it for the first time, this cornbread will have a permanent spot on your seasonal menu. So grab your ingredients and get ready to fill your kitchen (and your heart) with the comforting aroma of pumpkin and spice!
Print
Pumpkin Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cornbread recipe is a moist, flavorful twist on traditional cornbread, combining the sweetness of pumpkin puree and warm spices like cinnamon and pumpkin pie spice. Perfectly tender with a hint of maple syrup and a tender crumb, it’s a comforting side dish ideal for fall or any time you’re craving a sweet, spiced bread.
Ingredients
Dry Ingredients
- 1 ½ cups yellow cornmeal
- ⅓ 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. Lightly grease a 7×11 rectangular baking dish. Prepare and measure all ingredients so they are ready for use.
- Mix 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.
- Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk the egg, pumpkin puree, buttermilk, melted and cooled butter, and maple syrup until the mixture is smooth and uniform.
- Combine Batter: Pour the wet mixture into the dry ingredients bowl. Using a spoon or spatula, gently fold the ingredients together just until combined. Avoid overmixing to maintain a tender crumb.
- Bake: Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Serve warm, cut into squares.
Notes
- To make dairy-free buttermilk, combine 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes before using.
- Do not overmix the batter; overmixing can make the cornbread dense and tough.
- You can substitute maple syrup with honey or agave nectar if desired.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- Reheat cornbread gently in a microwave or oven before serving for best texture.
