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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, spiced take on classic cornbread, enhanced with pumpkin purée and cozy fall flavors. The whipped cinnamon honey butter makes it irresistible.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 11
Course: Bread, Side Dish, Snack
Cuisine: American, Fall-Inspired
Calories: 310
Ingredients Method Notes

Ingredients
  

  • For the 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
  • For the Cinnamon Honey Butter
  • 1/2 cup 113g salted butter, softened
  • 1/3 cup 105g honey
  • 1/4 cup 30g powdered sugar
  • 1 tsp ground cinnamon

Method
 

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, melted butter, pumpkin purée, sour cream, and eggs until smooth.
  4. Combine: Add the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix—this keeps the cornbread tender.
  5. 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.
  6. Cool: Allow to cool slightly in the pan before slicing into squares.
  7. Make Cinnamon Honey Butter: In a medium bowl, beat together softened butter, honey, powdered sugar, and cinnamon until fluffy and smooth.
  8. 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.