Pumpkin Cornbread with Cinnamon Honey Butter

If you’re looking for a cozy, comforting treat that captures the essence of fall, look no further than this Pumpkin Cornbread with Cinnamon Honey Butter. This recipe brings together the moist, rich flavor of pumpkin and the hearty texture of cornbread, then takes it to the next level with a luscious cinnamon honey butter that melts on top. Whether you’re serving this for a family gathering, a holiday meal, or just a sweet snack, it’s sure to become a beloved staple in your kitchen.

Why You’ll Love This Recipe

• Perfect fall flavor: The combination of pumpkin and warm spices makes it a seasonal favorite that will remind you of crisp autumn days.
• Moist but light texture: Unlike dry cornbreads, this recipe stays moist thanks to the pumpkin, making every bite soft and satisfying.
• Easy to prepare: Simple ingredients and straightforward steps make this recipe approachable, even for beginner bakers.
• Versatile for meals and snacks: It pairs beautifully with soups, stews, or even as a sweet treat on its own.
• Decadent cinnamon honey butter: The butter adds an irresistible finish that elevates the cornbread with a touch of sweetness and spice.

Ingredients You’ll Need

This recipe uses simple pantry staples and fresh ingredients, each playing a vital role in creating the perfect balance of flavor, texture, and color in your pumpkin cornbread with cinnamon honey butter.

• Cornmeal: The base for that signature cornbread crumb and slight crunch.
• All-purpose flour: Adds structure and balance to the cornmeal’s texture.
• Baking powder and baking soda: Essential for a light and fluffy rise.
• Ground cinnamon and nutmeg: Warm spices that complement the pumpkin’s natural sweetness.
• Salt: Enhances all the flavors and balances sweetness.
• Pumpkin puree: Moistens the bread while lending vibrant color and fall flavor.
• Brown sugar: Adds rich sweetness and moisture.
• Eggs: Bind ingredients and contribute to texture.
• Milk or buttermilk: Adds moisture and tender crumb.
• Butter: Used in the batter and melted cinnamon honey butter for richness.
• Honey: Sweetener for the cinnamon honey butter, adding floral notes.

Variations for Pumpkin Cornbread with Cinnamon Honey Butter

Feel free to experiment with flavors and ingredients to suit your preferences, dietary needs, or whatever’s in your pantry—this recipe is wonderfully flexible!

• Spice it up: Add ground ginger or cloves to the batter for an extra layer of fall spice complexity.
• Make it gluten-free: Substitute the all-purpose flour for a gluten-free blend to keep it allergy-friendly.
• Sweeten with maple: Swap honey in the butter for pure maple syrup to deepen the sweetness.
• Add nuts: Fold in chopped pecans or walnuts for crunch and nutty flavor.
• Savory twist: Leave out the cinnamon and honey butter, and add shredded cheddar and chopped jalapeños instead.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat and prepare your pan

Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, spices (cinnamon and nutmeg), and salt. This ensures even distribution so the bread rises properly and the flavors meld beautifully.

Step 3: Combine the wet ingredients

In a separate bowl, beat the eggs lightly, then add the pumpkin puree, brown sugar, melted butter, and milk or buttermilk. Stir until smooth and fully combined.

Step 4: Bring wet and dry together

Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture until just combined—don’t overmix to keep the cornbread tender and light.

Step 5: Bake to golden perfection

Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

Step 6: Make the cinnamon honey butter

While your cornbread cools slightly, soften butter in a bowl and stir in honey and cinnamon until creamy and perfectly blended.

Step 7: Serve warm with cinnamon honey butter

Slice the cornbread and spread the cinnamon honey butter generously for the ultimate flavor experience.

Pro Tips for Making Pumpkin Cornbread with Cinnamon Honey Butter

• Don’t skip the pumpkin: It keeps the cornbread moist and adds a beautiful natural sweetness and color.
• Use buttermilk if possible: It tenderizes the crumb and adds a subtle tanginess that balances the sweetness.
• Gently fold batter: Overmixing can make the bread dense, so mix just until ingredients are combined.
• Let it cool slightly before buttering: This helps the cinnamon honey butter melt just enough without sliding off.
• Try cast iron: Baking in a cast iron skillet gives the cornbread a wonderfully crisp edge and traditional feel.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Garnishes

Top your slices with extra cinnamon sprinkled on the butter or a drizzle of warm honey for added shine and sweetness. A small dollop of whipped cream or a sprinkle of chopped toasted nuts also adds great texture and flavor contrast.

Side Dishes

This cornbread pairs beautifully with hearty soups like butternut squash bisque or chili, as well as roasted vegetables or a warm salad for a lighter meal. It’s also fantastic alongside turkey or pork for holiday dinners.

Creative Ways to Present

Cut into wedges and serve on rustic wooden boards with small bowls of extra cinnamon honey butter for guests to customize. You can also toast leftover slices and use them as a base for dessert sandwiches with cream cheese and fruit preserves.

Make Ahead and Storage

Storing Leftovers

Store leftover cornbread tightly wrapped in plastic wrap or an airtight container at room temperature for 2-3 days to maintain freshness. Refrigeration is fine but may dry it slightly.

Freezing

Wrap fully cooled cornbread in foil and then place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat slices in a toaster oven or regular oven at 350°F (175°C) for 5-8 minutes to restore their freshly baked texture. Spread with fresh cinnamon honey butter once warmed.

FAQs

Can I use canned pumpkin for this recipe?

Yes! Canned pumpkin puree works perfectly and is actually the easiest and most consistent option for this recipe.

Is it possible to make this recipe dairy-free?

Absolutely. Use a plant-based milk and dairy-free butter to replace the regular milk and butter without compromising taste or texture.

Can I make this cornbread gluten-free?

Yes, by swapping the all-purpose flour with a gluten-free baking blend, you can easily have a delicious gluten-free version.

How spicy is the cinnamon honey butter?

The cinnamon honey butter has a warm, gentle hint of spice that complements but does not overpower the sweetness—perfect for all ages.

Can this recipe be doubled for larger gatherings?

Definitely. Just double the ingredients and bake in a larger pan or two pans, adjusting baking time slightly until a toothpick comes out clean.

Final Thoughts

There’s something truly special about the comforting flavors of pumpkin and cinnamon combined with the hearty texture of cornbread. This Pumpkin Cornbread with Cinnamon Honey Butter recipe is easy to follow, endlessly adaptable, and sure to be a crowd-pleaser whether you enjoy it as a snack or part of a festive meal. So grab your ingredients, preheat your oven, and treat yourself to a slice of cozy autumn goodness today!

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