Introduction
There are few things that signal the arrival of fall more than the warm aroma of pumpkin and spices filling the kitchen. While pumpkin pie and pumpkin bread often take the spotlight, I think Pumpkin Cornbread with Cinnamon Honey Butter deserves a starring role in any autumn recipe lineup. It’s a unique twist on traditional cornbread, adding pumpkin purée for extra moisture, cozy spices for warmth, and just the right touch of sweetness. Pair it with a slather of creamy cinnamon honey butter, and you’ve got a side dish that can easily double as dessert.
This cornbread isn’t just for Thanksgiving or holiday dinners—it’s a versatile treat you’ll find yourself making throughout the season. I love serving it alongside a hearty bowl of chili on a chilly evening, but it also shines on its own with a cup of tea or coffee. The pumpkin adds a subtle earthy sweetness that pairs beautifully with the cornmeal, while the brown sugar and spices bring depth and comfort. The result is a cornbread that’s tender, slightly sweet, and fragrant with fall spices.
And let’s talk about that Cinnamon Honey Butter. It’s smooth, whipped, and lightly spiced, enhancing the cornbread without overpowering it. Honestly, it’s so good I keep a jar in the fridge to spread on biscuits, pancakes, or even toast. Together, the cornbread and butter create a combination that feels indulgent yet simple—the kind of recipe that instantly makes you think of cozy sweaters, golden leaves, and family dinners.
If you love fall-inspired baked goods, you may also enjoy exploring recipes like Pumpkin Roll or Pumpkin Cream Cheese Muffins. But for today, let’s dive into this spiced, tender, and oh-so-satisfying Pumpkin Cornbread with Cinnamon Honey Butter.
Pumpkin Cornbread with Cinnamon Honey Butter Recipe
Pumpkin Cornbread with Cinnamon Honey Butter
Ingredients
Method
- Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking dish or a 9-inch square pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, melted butter, pumpkin purée, sour cream, and eggs until smooth.
- Combine: Add the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix—this keeps the cornbread tender.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow to cool slightly in the pan before slicing into squares.
- Make Cinnamon Honey Butter: In a medium bowl, beat together softened butter, honey, powdered sugar, and cinnamon until fluffy and smooth.
- Serve: Spread warm cornbread generously with cinnamon honey butter.
Notes
- For a lighter texture, sift the flour before mixing.
- If you prefer a sweeter cornbread, add an extra 2 tablespoons of brown sugar.
- Leftover cinnamon honey butter can be refrigerated for up to 2 weeks.
Advanced Techniques to Elevate Your Pumpkin Cornbread
Toasting the Cornmeal for a Nutty Depth
Before mixing the dry ingredients, try lightly toasting the cornmeal in a skillet for 3–4 minutes over medium heat. This step enhances the nutty flavor and gives the cornbread a richer, more complex taste.
Infusing the Butter with Spices
Instead of simply melting the butter, simmer it with a cinnamon stick or a few cloves before adding it to the batter. This creates a subtle, infused flavor that deepens the warm spice profile of the bread.
Adding Texture with Mix-Ins
For a fun variation, fold in ½ cup of chopped pecans, walnuts, or even dried cranberries. These add both texture and flavor, turning the cornbread into something that feels almost dessert-like.
Using Brown Butter Instead of Regular Butter
Brown butter gives baked goods a toasty, caramel-like flavor. If you have an extra 5 minutes, cook your butter over medium heat until it turns golden and nutty before mixing it into the batter. It will elevate the cornbread to a bakery-style level.
Baking in a Cast-Iron Skillet for Crispy Edges
If you love cornbread with a crunchy crust, bake it in a preheated cast-iron skillet instead of a baking dish. The skillet holds heat beautifully and gives the edges that irresistible golden crisp.
Storage, Shelf Life, and Maintenance Tips
Storing at Room Temperature
Pumpkin cornbread stays moist for days thanks to the pumpkin and sour cream. Store it in an airtight container at room temperature for up to 3 days.
Refrigerating for Longer Freshness
If you need to keep it longer, refrigerate in an airtight container for up to 1 week. Let slices come to room temperature before serving for the best texture.
Freezing for Later Enjoyment
Yes, this cornbread freezes beautifully. Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight or reheat gently in the oven.
Keeping Cinnamon Honey Butter Fresh
Store the honey butter in an airtight container in the fridge for up to 2 weeks. Let it soften at room temperature before spreading on warm cornbread.
Reviving Leftover Cornbread
If your cornbread starts to dry out, wrap slices in foil and warm in a 300°F oven for 10 minutes. Serve with an extra pat of cinnamon honey butter for freshness.
Dietary Adaptations and Substitutions
Making It Gluten-Free
Swap the all-purpose flour with a 1:1 gluten-free baking blend. The texture remains moist and fluffy, especially with the pumpkin.
Lightening the Recipe Without Losing Flavor
For a lighter version, use Greek yogurt instead of sour cream and reduce the butter to 2 tablespoons. The bread will still be moist but slightly less rich.
Dairy-Free Pumpkin Cornbread
Replace the butter with coconut oil or a dairy-free margarine. For the sour cream, use a plant-based alternative like coconut or cashew cream. Dairy-free cheese-style spreads also make a nice garnish.
Lower Sugar Version
Reduce the brown sugar to ⅓ cup and omit the powdered sugar in the honey butter. The pumpkin and honey still provide plenty of natural sweetness.
Vegan Adaptation
Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and swap the butter, sour cream, and honey with plant-based alternatives. Maple syrup makes a great substitute for honey in the butter.
FAQs About Pumpkin Cornbread with Cinnamon Honey Butter
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and purée fresh pumpkin until smooth. Keep in mind that homemade purée may be more watery, so you may need to blot it with a paper towel or reduce the sour cream slightly.
Can I Double This Recipe for a Larger Crowd?
Absolutely. Double the ingredients and bake in a 9×13-inch pan. Add 5–10 minutes to the baking time, but keep an eye on doneness with a toothpick.
What’s the Best Cornmeal to Use?
I recommend medium-grind cornmeal for the perfect texture balance—fine cornmeal makes it too soft, while coarse can feel gritty.
Can I Make the Cinnamon Honey Butter Ahead of Time?
Yes, and I encourage it! The flavors meld together as it sits. Just store it in the fridge and bring to room temperature before serving.
What Dishes Pair Well with Pumpkin Cornbread?
This cornbread is fantastic with chili, stews, and roasted meats. It also makes a great addition to Thanksgiving or holiday dinners, adding a touch of seasonal flair.
Conclusion & Final Thoughts
This Pumpkin Cornbread with Cinnamon Honey Butter is the epitome of cozy fall baking. It takes everything you love about traditional cornbread—its hearty texture and rustic charm—and elevates it with pumpkin purée, warm spices, and a touch of sweetness. Paired with fluffy, spiced honey butter, it’s a recipe that feels indulgent without being fussy.
What I love most is its versatility. It’s equally at home on the holiday table as it is beside a weeknight bowl of chili. You can enjoy it warm out of the oven, toasted the next day, or even frozen for later. And that cinnamon honey butter? It’s the kind of spread that will have you looking for excuses to bake just so you can enjoy it again.
If you’re looking for a fall recipe that combines comfort, tradition, and a little touch of special, this is it. Bake it once, and you’ll see why it’s bound to become a seasonal favorite in your kitchen.
