Pumpkin Cornbread with Cinnamon Honey Butter is the ultimate way to welcome fall into your kitchen. As the air turns crisp and the leaves change, this recipe fills your home with the warm, spiced aromas of the season. Moist, tender, and perfectly balanced between sweet and savory, this cornbread is anything but ordinary.
Topped with swoon-worthy homemade cinnamon honey butter, it’s a comforting side dish you’ll find yourself baking on repeat all autumn long.
WHY YOU WILL LOVE THIS RECIPE
You will absolutely fall in love with this Pumpkin Cornbread with Cinnamon Honey Butter for so many reasons. First, it is incredibly moist and flavorful. The pumpkin puree ensures this cornbread is never dry, while the warm spices make it taste like a hug in bread form. Secondly, it is unbelievably versatile. It’s the perfect partner for a cozy bowl of chili, a hearty soup, or your Thanksgiving turkey. Furthermore, the cinnamon honey butter is a game changer.
It takes this already delicious bread to a whole new level of decadence. Best of all, this Pumpkin Cornbread with Cinnamon Honey Butter comes together in one bowl in just minutes, making it the easiest impressive side dish you’ll ever make.
The Ultimate Fall Comfort Food
This recipe combines two classic comfort foods into one unforgettable dish that is sure to become a new seasonal tradition.
Effortlessly Impressive
Despite its humble ingredients, this cornbread looks and tastes like it came from a professional bakery, making it perfect for entertaining.
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PUMPKIN CORNBREAD WITH CINNAMON HONEY BUTTER: YOUR NEW FALL FAVORITE
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
Moist, flavorful pumpkin cornbread with warm spices, served with a sweet cinnamon honey butter — the perfect fall side dish.
Ingredients
- For the cornbread:
- 1 cup pumpkin puree
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup milk (or buttermilk)
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- For the cinnamon honey butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 tablespoon powdered sugar (optional, for sweetness)
Instructions
- 1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- 2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3. In another bowl, whisk pumpkin puree, eggs, milk, melted butter, and vanilla until smooth.
- 4. Pour wet mixture into dry ingredients and stir until just combined — do not overmix.
- 5. Spread batter evenly into prepared dish and bake 25–30 minutes, until golden and a toothpick comes out clean.
- 6. Meanwhile, beat softened butter, honey, cinnamon, and powdered sugar (if using) until fluffy.
- 7. Cool cornbread slightly, then serve warm with cinnamon honey butter.
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- This cornbread pairs perfectly with chili, soups, or holiday meals.
- The cinnamon honey butter can be made ahead and stored in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with butter
- Calories: 220
- Sugar: 14g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cornbread, cinnamon honey butter, fall baking, Thanksgiving side
YOUR PUMPKIN CORNBREAD WITH CINNAMON HONEY BUTTER INGREDIENTS
Gather these simple, wholesome ingredients for a perfect autumn treat.
FOR THE PUMPKIN CORNBREAD:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, melted and slightly cooled
- ⅓ cup milk (any kind)
- 2 large eggs
FOR THE CINNAMON HONEY BUTTER:
- ½ cup unsalted butter, softened
- 2 tablespoons honey
- 1 tablespoon powdered sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
HOW TO MAKE PUMPKIN CORNBREAD WITH CINNAMON HONEY BUTTER: STEP BY STEP
Follow these simple steps for a foolproof, delicious result every time.
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Grease an 8×8 inch square baking pan, a 9-inch round cake pan, or a 10-inch cast iron skillet very well with butter or non-stick spray.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. This ensures the spices and leavening are evenly distributed throughout the batter.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, melted butter, milk, and eggs until the mixture is completely smooth and well-combined.
Step 4: Mix the Batter
Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined. Do not overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough cornbread.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly into the corners. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Make the Cinnamon Honey Butter
While the cornbread bakes, make the butter. In a small bowl, combine the softened butter, honey, powdered sugar, cinnamon, and a pinch of salt. Use a hand mixer or a fork to whip it together until it is light, fluffy, and fully combined.
Step 7: Cool and Serve
Let the cornbread cool in the pan for at least 15-20 minutes before slicing. This allows it to set and makes it easier to cut. Serve warm slices with a generous smear of the cinnamon honey butter.
NUTRITION AND HEALTH CONSIDERATIONS
This Pumpkin Cornbread with Cinnamon Honey Butter is a celebratory side dish to be enjoyed as part of a balanced diet. The pumpkin puree adds a dose of Vitamin A and fiber. You can easily make substitutions to suit your dietary needs: use a 1:1 gluten-free flour blend to make it gluten-free, and use a plant-based milk and oil instead of butter to make it dairy-free. The cinnamon honey butter is an indulgent topping, so you can control the amount you use. Enjoy this bread mindfully as a special seasonal treat.
HOW TO SERVE YOUR CORNBREAD
This cornbread is the ultimate versatile side dish. Serve it warm with a generous pat of the cinnamon honey butter for the perfect sweet and savory bite. It is the classic pairing for a big bowl of chili, bean soup, or hearty stew. It makes a fantastic addition to your Thanksgiving or holiday feast alongside turkey and mashed potatoes.
You can even enjoy a slightly sweet slice for breakfast with your morning coffee. For a special presentation, bake it in a preheated cast-iron skillet for a rustic, crispy edge.
HOW TO STORE LEFTOVERS
Store any leftover cooled cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and then foil, and keep it in the refrigerator for up to 5 days.
The cinnamon honey butter can be stored in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before spreading. You can also freeze the fully cooled cornbread (without butter) for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven.
TIPS AND NOTES FOR SUCCESS
Become a cornbread master with these helpful tips.
The Key to Moist Cornbread
Do not overbake! This is the most important step. Check your cornbread a few minutes before the timer goes off. As soon as a toothpick comes out clean, it’s done. The pumpkin puree keeps it incredibly moist.
Delicious Variations
- Add Ins: Fold in ½ cup of toasted pecans, walnuts, or dried cranberries into the batter for extra texture and flavor.
- Spice Level: Adjust the spices to your liking. Add a pinch of cloves or allspice for even more warmth.
- Maple Butter: Substitute the honey in the butter with pure maple syrup for a different autumnal flavor.
Important Notes
Ensure you are using pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Your melted butter should be slightly cooled before adding it to the wet ingredients to avoid accidentally cooking the eggs.
PUMPKIN CORNBREAD WITH CINNAMON HONEY BUTTER FAQs
Can I make this recipe gluten-free?
Absolutely! Use a reputable 1:1 gluten-free all-purpose flour blend in place of the regular flour. The result will be just as delicious.
Can I make this dairy-free?
Yes! Use a plant-based milk (like oat or almond milk) and replace the melted butter in the batter with an equal amount of neutral oil (like avocado or vegetable oil). For the topping, use a plant-based butter alternative.
My cornbread is too crumbly. What happened?
Crumbly cornbread is often a sign of overbaking. Be sure to check it early and remove it from the oven as soon as a tester comes out clean. The pumpkin in this recipe helps prevent this, but timing is key.
YOUR NEW GO-TO FALL SIDE DISH
This Pumpkin Cornbread with Cinnamon Honey Butter is more than just a recipe; it’s a celebration of fall. It’s a simple, reliable, and downright delicious dish that will fill your home with the most wonderful aromas and your table with happy people. Whether you’re serving it for a weeknight dinner or a holiday feast, it’s guaranteed to receive rave reviews. So preheat that oven and get ready to enjoy the best cornbread of the season.