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Pumpkin Cornbread with Cinnamon Honey Butter

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Best Pumpkin Cornbread with Cinnamon Honey Butter

This pumpkin cornbread is the perfect fall treat!

Fluffy, moist, and full of warm autumn spices, it’s a delightful twist on a classic favorite.

Serve it with homemade cinnamon honey butter for an extra touch of sweetness—
your family will love this comforting, flavorful bread with any meal!

For the Pumpkin Cornbread 

  • All-Purpose Flour – This forms the base of the cornbread, giving it structure.
  • Cornmeal – Adds texture and a slight corn flavor to the cornbread.
  • Baking Powder – Helps the cornbread rise and become fluffy.
  • Baking Soda – Works with the acid in the sour cream to help the cornbread rise.
  • Salt – Enhances the overall flavor of the cornbread.
  • Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves – These autumn spices give the cornbread its warm, cozy flavor.
  • Light Brown Sugar – Adds sweetness and a subtle molasses flavor to the cornbread.
  • Unsalted Butter – Provides richness and moisture.
  • Canned Pumpkin – Adds moisture and a lovely pumpkin flavor to the cornbread.
  • Sour Cream – Gives the cornbread a tender crumb and a slight tang.
  • Eggs – Act as a binder and help give the cornbread structure.

For the Cinnamon Honey Butter

  • Salted Butter – Used as the base for the butter, providing a rich and creamy texture.
  • Honey – Adds natural sweetness and a smooth texture to the butter.
  • Powdered Sugar – Sweetens the butter and gives it a smooth, creamy consistency.
  • Ground Cinnamon – Adds a cozy spiced flavor that complements the pumpkin cornbread.

Pumpkin Cornbread with Cinnamon Honey Butter

This fall-inspired cornbread is bursting with pumpkin and warming spices, making it a perfect addition to your autumn meals. It’s moist, tender, and tastes even better with a spread of cinnamon honey butter!
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Course: Side Dish
Cuisine: American
Keyword: Pumpkin Cornbread with Cinnamon Honey Butter
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12

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

 

Instructions:

  1. Preheat the oven: Set your oven to 375°F (190°C). Grease an 8x8-inch baking dish with non-stick spray.  
  2. Prepare the cornbread batter:
     In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for about 20 seconds. Create a well in the center and set the bowl aside.  
  3. Mix wet ingredients:
     In another bowl, break apart the brown sugar with your fingertips until it’s clump-free. Add the melted butter and canned pumpkin to the bowl and whisk until combined. Stir in the sour cream and eggs until fully blended.  
  4. Combine the dry and wet mixtures:
     Pour the pumpkin mixture into the well of the dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry, mixing until just combined and no streaks of flour remain.  
  5. Bake the cornbread:
     Pour the batter into the prepared baking dish, spreading it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool slightly on a wire rack before cutting it into squares.  
  6. Make the cinnamon honey butter:
     In a mixing bowl (or stand mixer), beat the softened butter with an electric hand mixer until smooth. Add the honey, powdered sugar, and cinnamon. Mix on low speed until incorporated, then increase the speed to high and beat until light and fluffy, about 2–3 minutes.  
  7. Serve:
     Spread the cinnamon honey butter on warm cornbread for the ultimate fall treat!  

 

Nutrition

Calories: 307kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 8g
 Cholesterol: 62mg | Sodium: 240mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g
 Vitamin A: 3620IU | Vitamin C: 0.9mg | Calcium: 55mg | Iron: 1.5mg

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1. Can I make this recipe without sour cream?
Yes, you can substitute the sour cream with plain yogurt or buttermilk. Both alternatives will still provide moisture and tenderness to the cornbread.

2. Can I use a different type of flour?
While all-purpose flour works best for this recipe, you can substitute it with a gluten-free flour blend if needed. Just be sure to check the package for the correct ratio to ensure the best results.

3. Can I make the cinnamon honey butter ahead of time?
Yes, the cinnamon honey butter can be made a day in advance. Simply store it in an airtight container in the refrigerator and allow it to soften before serving.

4. Can I use pumpkin pie spice instead of individual spices?
Absolutely! If you have pumpkin pie spice, you can use about 2 teaspoons in place of the cinnamon, ginger, nutmeg, and cloves. It will give you that same cozy flavor with fewer ingredients.

5. Can I freeze leftover cornbread?
Yes, you can freeze leftover cornbread. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer bag. It will keep for up to 3 months. When ready to enjoy, thaw at room temperature and reheat in the oven.

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