Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

Pumpkin Cornbread with Cinnamon Honey Butter is a delightful twist on traditional cornbread, combining warm spices and rich pumpkin for a moist, flavorful treat. Paired with a sweet, spiced butter, it’s perfect for fall gatherings or a cozy snack any time of year.

Ingredients

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs

• Cinnamon Honey Butter:
• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray.
2. Step 2: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Step 3: In another bowl, break up the brown sugar with your fingertips until smooth. Add the melted butter and pumpkin, then whisk until combined.
4. Step 4: Stir in the sour cream and eggs until fully mixed.
5. Step 5: Pour the pumpkin mixture into the dry ingredients and gently fold with a rubber spatula until just combined.
6. Step 6: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cornbread cool slightly on a wire rack before cutting into squares.
8. Step 8: To prepare the cinnamon honey butter, whip the salted butter with an electric mixer until smooth. Add honey, powdered sugar, and cinnamon, mixing on low speed until combined.
9. Step 9: Increase the speed to high and whip for 2-3 minutes until light and fluffy. Serve alongside warm cornbread.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend containing xanthan gum or another binder.
• Add chopped pecans or walnuts to the batter for added crunch and flavor.
• If you prefer a less sweet cornbread, reduce the brown sugar slightly.
• Use homemade pumpkin puree for a fresher flavor and to control texture.

Storage

Store any leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat slices gently in the microwave or oven before serving. The cinnamon honey butter can be refrigerated for up to a week; allow it to soften before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour to make this gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend that includes a binder like xanthan gum for best results.

Can I make the cinnamon honey butter ahead of time?

Absolutely. The cinnamon honey butter can be prepared several days in advance and stored in the refrigerator. Just bring it to room temperature and whip it again before serving for the best texture.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

---

★★★★★

4.5 from 122 reviews

• Author: Lily
• Total Time: 40-45 minutes
• Yield: 9 servings (cut into 3x3 squares) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful fall favorite boasting warm spices and a tender crumb. The blend of pumpkin puree and aromatic spices like cinnamon, ginger, nutmeg, and cloves infuses the cornbread with cozy autumn vibes, while the cinnamon honey butter adds a luscious, sweet, and creamy finish. Perfect for breakfast, a snack, or a comforting side dish during the holiday season.

---

Ingredients

Scale 1x2x3x

Cornbread

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs

Cinnamon Honey Butter

• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

---

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to distribute all spices and leavening agents evenly.
3. Mix Wet Ingredients: In a separate bowl, break up the packed light brown sugar with your fingertips until smooth, then add the melted unsalted butter and canned pumpkin. Whisk until well combined.
4. Add Sour Cream and Eggs: Stir the sour cream and eggs into the pumpkin mixture until fully mixed, creating a smooth wet batter.
5. Combine Wet and Dry Mixtures: Pour the pumpkin wet mixture into the center of the dry ingredients and gently fold with a rubber spatula until just combined, taking care not to overmix to keep the cornbread tender.
6. Fill Baking Dish and Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cornbread: Remove the cornbread from the oven and let it cool slightly on a wire rack before cutting into squares for serving.
8. Prepare Cinnamon Honey Butter: Using a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth. Add honey, powdered sugar, and ground cinnamon and mix on low speed until combined. Then increase speed to high and whip for 2-3 minutes until light and fluffy.
9. Serve: Spread the cinnamon honey butter on warm slices of pumpkin cornbread and enjoy the delicious combination of flavors.

Notes

• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or another binder for best texture.
• You can store leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Reheat cornbread gently in the microwave or oven before serving to revive its moist texture.
• Adjust the amount of cinnamon honey butter on top according to your sweetness preference.
• Make sure not to overmix the batter to avoid a dense cornbread.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Autumn Recipes, Fall Baking, Cornbread Recipe, Spiced Cornbread, Holiday Side Dish, Sweet Cornbread