Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin season isn’t just about pies and lattes—sometimes it’s about comfort food that feels like home. This Pumpkin Cornbread with Cinnamon Honey Butter is the kind of recipe that turns an ordinary meal into something you remember. It’s moist, tender, and slightly sweet with that subtle pumpkin flavor that makes fall recipes so irresistible. And when you spread a pat of homemade cinnamon honey butter on top? Pure magic.

If you’ve been searching for a cornbread recipe that feels both cozy and just a little different, this one is for you. The pumpkin puree keeps the bread soft and fluffy while adding a hint of natural sweetness. A touch of warm spices gives it that classic autumn vibe without overpowering the flavor.

This cornbread pairs beautifully with hearty chili, roasted turkey, or even just a hot cup of coffee. The best part? It’s simple to make and uses pantry staples you probably already have. In less than an hour, you can have a golden, fragrant pan of cornbread cooling on your counter, ready to slice and serve.

Whether you’re planning a Thanksgiving feast, a cozy Sunday dinner, or just want something seasonal to bake on a crisp fall day, this Pumpkin Cornbread with Cinnamon Honey Butter will not disappoint. It’s comfort food with a twist—warm, welcoming, and downright delicious.

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What Makes This Pumpkin Cornbread with Cinnamon Honey Butter Special?

• Moist and tender texture – Thanks to pumpkin puree, this cornbread stays soft and never crumbly or dry.

• Sweet and spiced flavor – A touch of cinnamon and nutmeg enhances the pumpkin while balancing the natural sweetness.

• Homemade cinnamon honey butter – This easy two-minute spread takes the cornbread from tasty to unforgettable.

• Versatile side dish – Perfect for fall dinners, holiday meals, or as a cozy snack with coffee or tea.

• Quick and beginner-friendly – No mixer required, and it comes together in about 40 minutes.

This isn’t just another cornbread recipe—it’s a seasonal upgrade. You get the classic comfort of cornbread with the rich warmth of pumpkin spice, plus that sweet cinnamon butter melting into every bite.

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Ingredient Notes

Here’s what you’ll need and why each ingredient matters:

• Pumpkin puree – The star of the recipe. It adds moisture, natural sweetness, and a lovely golden color. (Make sure to use pure pumpkin puree, not pumpkin pie filling.)

• Cornmeal – Provides that signature cornbread texture. For best results, use medium-grind cornmeal.

• All-purpose flour – Balances the cornmeal so the bread holds together and stays fluffy.

• Brown sugar – Adds depth and a slight molasses flavor. White sugar can be substituted, but brown sugar makes it richer.

• Baking powder + baking soda – These ensure the cornbread rises nicely and stays light.

• Cinnamon + nutmeg – A touch of warm spice complements the pumpkin without overpowering it.

• Eggs – Help bind the ingredients and add structure.

• Buttermilk – Keeps the crumb soft and adds a slight tang. (You can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.)

• Butter – Adds richness and that classic buttery flavor.

• Honey – Blended with butter and cinnamon for the topping. Maple syrup also works.

Optional equipment: 9×9 baking dish, whisk, and mixing bowls. A cast-iron skillet also works beautifully for this recipe.

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How To Make Pumpkin Cornbread with Cinnamon Honey Butter

1. Preheat your oven to 375°F (190°C) and grease a 9×9 baking dish or cast-iron skillet. (Preheating ensures even baking and a golden crust.)

2. Mix dry ingredients. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.

3. Combine wet ingredients. In another bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1/3 cup melted butter, 1/2 cup brown sugar, and 1 cup buttermilk. Mix until smooth.

4. Bring it all together. Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix—stop as soon as no flour streaks remain. (Overmixing leads to dense cornbread.)

5. Bake. Pour the batter into your prepared dish and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden, and the center should spring back lightly when touched.

6. Make the cinnamon honey butter. While the cornbread bakes, mix together 1/2 cup softened butter, 3 tablespoons honey, and 1 teaspoon cinnamon until smooth.

7. Cool and serve. Let the cornbread rest for 10 minutes before slicing. Serve warm with generous dollops of cinnamon honey butter melting on top.

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Storage Options

• Room temperature: Store covered in an airtight container for up to 2 days.

• Refrigerator: Keeps fresh for 4–5 days when wrapped tightly or placed in a sealed container.

• Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months.

• Reheating: Warm slices in the oven at 300°F (150°C) for 10 minutes, or microwave for 15–20 seconds with a damp paper towel to keep them moist.

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Variations and Substitutions

• Add 1/2 cup shredded cheddar cheese and jalapeños for a savory pumpkin cornbread.

• Replace buttermilk with almond milk + 1 tablespoon vinegar for a dairy-free option.

• Stir in 1/2 cup dried cranberries or chopped pecans for a festive holiday twist.

• Use maple syrup instead of honey for a maple cinnamon butter variation.

• Swap 1/4 cup flour for whole wheat flour for a heartier, nuttier flavor.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Just roast, puree, and drain fresh pumpkin before measuring. Make sure it’s smooth and not watery.

Why is my cornbread crumbly?
If it’s too dry, you may have overbaked it or added too much cornmeal. Pumpkin puree should keep it moist, so check your oven temperature.

Can I make this ahead for Thanksgiving?
Definitely. Bake the cornbread a day ahead, cool completely, and wrap tightly. Warm in the oven before serving.

Can I double this recipe?
Yes, simply bake in a 9×13 pan and extend baking time to about 35–40 minutes.

Can I make muffins instead of a full pan?
Absolutely. Divide batter into a muffin tin and bake at 375°F for 18–20 minutes.

What’s the best way to reheat leftovers?
The oven works best for texture, but a quick microwave reheat with a damp paper towel works too.

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Conclusion

Pumpkin Cornbread with Cinnamon Honey Butter is one of those recipes that feels like fall in every bite. It’s warm, tender, lightly sweet, and so easy to whip up. Whether you serve it alongside chili on a cool night, bring it to a Thanksgiving feast, or enjoy a slice with your morning coffee, it’s the kind of comfort food that always hits the spot.

So grab a can of pumpkin, warm up your oven, and give this recipe a try. Once you taste that cinnamon honey butter melting into a slice of fresh cornbread, you’ll be hooked. Don’t forget to share your version—I’d love to hear how you serve it!

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