Name: Pumpkin Cornbread with Cinnamon Honey Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 cup pumpkin puree; ¼ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon nutmeg; 2 large eggs; ½ cup buttermilk; ¼ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup unsalted butter, softened; ¼ cup honey; 1 teaspoon cinnamon (for sprinkling)

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Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy and flavorful treat perfect for fall or any time you crave a sweet, spiced bread. Moist pumpkin and warming spices combine with a honey-infused butter for an irresistible twist on classic cornbread.

A square piece of golden brown cornbread with a slightly crumbly texture is being lifted on a silver spatula from a white rectangular baking dish filled with more pieces of the same cornbread. The top layer is a darker golden crust with cracks, while the inside is a softer, more crumbly yellow-orange layer. In the blurred background, there is a white marbled surface, a small orange pumpkin, and a fabric with yellow and white patterns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 cup pumpkin puree
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 large eggs
½ cup buttermilk
¼ cup vegetable oil
½ cup unsalted butter (softened, for cinnamon honey butter)
¼ cup honey (for cinnamon honey butter)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper.
Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg until well blended.
Step 3: In another bowl, combine the pumpkin puree, eggs, buttermilk, vegetable oil, and vanilla extract. Stir until fully incorporated.
Step 4: Gradually pour the wet ingredients into the dry mixture. Gently fold until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the cornbread from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
Step 8: To make the cinnamon honey butter, mix the softened butter, honey, and a sprinkle of cinnamon in a small bowl until smooth and creamy.
Step 9: Cut the cornbread into squares and serve warm, spreading the cinnamon honey butter on top.

Tips & Variations

Use fresh pumpkin puree or canned 100% pumpkin for the best flavor and texture.
For a nuttier texture, add ½ cup chopped pecans or walnuts to the batter before baking.
Substitute maple syrup for honey in the butter for a different sweet note.
Try adding a pinch of ground cloves or ginger for extra warmth in the spice mix.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the oven at 300°F (150°C) for 10-15 minutes or microwave briefly until warm. Keep the cinnamon honey butter refrigerated and bring to room temperature before serving.

How to Serve

A close-up of a single square piece of moist orange pumpkin cake with a coarse texture sits in the center of a white plate on a white marbled surface. The cake is topped with a swirl of light cream-colored frosting dusted with cinnamon, and honey or syrup drips down one side onto the plate. In the background, there is a blurred plate with more pieces of the same pumpkin cake and scattered colorful autumn leaves around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 teaspoon of lemon juice or vinegar per ½ cup to mimic buttermilk’s acidity, which helps the cornbread rise and stay tender.

Is this recipe gluten-free?

No, this recipe uses all-purpose flour which contains gluten. To make it gluten-free, you can substitute the flour with a gluten-free all-purpose flour blend, but results may vary.