Pumpkin Cornbread with Maple Butter Recipe

There is something truly magical about the cozy flavors of fall captured in one bite, and that’s exactly what you get with this Pumpkin Cornbread with Maple Butter. Imagine tender, moist cornbread infused with warm pumpkin spice and rich pumpkin puree, paired with a luxuriously fluffy maple butter that melts slowly over the top. This delightful combination not only elevates your cornbread but turns it into a comforting treat you’ll want to share (or keep all to yourself) throughout the season. Whether you’re serving it alongside a hearty dinner or enjoying it with your morning coffee, this recipe brings that perfect balance of sweet, spice, and buttery goodness you won’t want to miss.

Ingredients You’ll Need

This Pumpkin Cornbread with Maple Butter might look like a fancy fall treat, but the ingredients are simple, straightforward, and easy to find. Each element plays its role beautifully – the cornmeal adds that classic texture, pumpkin puree brings moisture and a subtle earthiness, and the pumpkin spice blend says “fall” in every bite. Plus, the maple butter is made with just a few wholesome staples that result in that unforgettable melt-on-your-tongue topping.

• 1 cup all-purpose flour: The backbone of the cornbread, providing structure while keeping it tender.
• 1 cup cornmeal: Gives that signature grainy texture and authentic cornbread flavor.
• 1 teaspoon baking powder: Helps the cornbread rise and become fluffy.
• ½ teaspoon baking soda: Works with the sour cream to create a nice lightness.
• ½ teaspoon salt: Balances and enhances all the sweet and spicy flavors.
• 1 ½ teaspoons pumpkin spice blend: The soulful blend of cinnamon, nutmeg, and cloves that defines the fall vibe.
• ½ cup brown sugar (packed): Adds sweetness with that lovely molasses undertone.
• ¼ cup unsalted butter (melted): Boosts richness and keeps every bite perfectly moist.
• 1 cup pumpkin puree: The star ingredient, packed with moisture and natural sweetness.
• ½ cup sour cream: Adds tang and extra tenderness to the crumb.
• 2 large eggs (at room temperature): Bind everything together and provide stability.
• ½ cup butter (softened): Used for the maple butter, whipped into creamy perfection.
• ⅓ cup pure maple syrup: Natural sweetness and that unmistakable maple flavor for the topping.
• ¼ cup powdered sugar: Gives the maple butter a light sweetness and smooth texture.
• 1 teaspoon cinnamon: Infuses the butter with subtle warmth and spice.

How to Make Pumpkin Cornbread with Maple Butter

Step 1: Prepare Your Pan and Oven

Start by heating your oven to 350°F (175°C) and greasing a 10-inch cast iron skillet with butter. This preparation ensures your cornbread has a beautifully golden crust and releases easily from the pan once baked. The skillet adds a rustic charm and helps create a slightly crisp edge that contrasts perfectly with the moist inside.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and pumpkin spice blend. This step ensures all the dry ingredients integrate evenly, so you’ll get pockets of warm spice and even leavening throughout your cornbread.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine the brown sugar, melted butter, and pumpkin puree with a whisk until smooth. Then add in the sour cream and eggs, mixing everything together until well blended. The sour cream and pumpkin puree bring so much moisture and tenderness, making this cornbread extra soft and flavorful.

Step 4: Bring It All Together

Pour the wet ingredients into the dry mixture and gently fold with a rubber spatula until just combined. Be careful not to overmix here; you want a batter that’s well combined but still light and airy for that perfect crumb texture.

Step 5: Bake Your Pumpkin Cornbread with Maple Butter

Pour the batter into your prepared cast iron skillet, spreading it evenly. Bake in your preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The smell will have you eager to dive right in!

Step 6: Prepare the Maple Butter

While the cornbread cools on a wire rack, whip the softened butter in a medium bowl with an electric mixer until smooth and fluffy. Then add maple syrup, powdered sugar, and cinnamon. Mix on low speed just to combine, then crank up the speed and whip until the butter is light, airy, and perfectly fluffy. This maple butter is the dreamy finish your Pumpkin Cornbread deserves.

Step 7: Serve and Enjoy

Slice the cornbread into wedges and dollop generous spoonfuls of the maple butter over each piece. For a fun presentation, transfer the maple butter into a piping bag and pipe delicate rosettes atop your wedges. Now comes the best part: savoring every buttery, sweet, and warmly spiced bite!

How to Serve Pumpkin Cornbread with Maple Butter

Garnishes

Fresh garnishes can elevate your Pumpkin Cornbread with Maple Butter even more. Consider sprinkling a dash of extra cinnamon or a pinch of chopped toasted pecans for additional texture and flavor. A drizzle of pure maple syrup on top adds an irresistible glossy finish that guests will adore.

Side Dishes

This cornbread pairs beautifully with savory fall dishes. Think hearty soups like butternut squash bisque, savory stews, or roast chicken with herbs. It’s also a spectacular side for Thanksgiving plates, complementing turkey, cranberry sauce, and stuffing perfectly while adding that cozy sweetness.

Creative Ways to Present

If you’re hosting, turn your Pumpkin Cornbread with Maple Butter into a centerpiece by serving it warm in the cast iron skillet on a wooden board, surrounded by small ramekins of extra maple butter and honey. Or create mini cornbread muffins with dollops of maple butter on top for easy finger food that’s perfect for parties or brunches.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Cornbread with Maple Butter fresh, store it covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration is best, which will keep it good for about 5 days. Just make sure to bring it back to room temperature or gently warm before serving for the best texture.

Freezing

You can absolutely freeze this delicious cornbread for future enjoyment. Slice it into wedges and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container. Frozen cornbread can last up to 3 months and is ready to thaw anytime you want a quick seasonal treat.

Reheating

Reheat your Pumpkin Cornbread with Maple Butter gently in the oven at 300°F (150°C) for about 10-15 minutes until warmed through. If reheating individual slices, a quick zap in the microwave for 20-30 seconds works too. Just don’t forget to add a fresh dollop of that maple butter before serving — it’s like magic all over again.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can, but be sure to cook and puree the fresh pumpkin thoroughly before using it in the recipe. The texture and moisture content might vary slightly, so measure carefully to keep the cornbread moist and tender.

Is there a gluten-free option for this Pumpkin Cornbread with Maple Butter?

You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add it separately to keep the texture right.

Can I make the maple butter ahead of time?

Absolutely! Maple butter can be whipped up a day in advance and stored in the refrigerator. Just let it come to room temperature and re-whip briefly before serving to regain that fluffy texture.

What if I don’t have a cast iron skillet?

No problem! You can bake the cornbread in a greased 9×9-inch baking dish or a similar-sized ovenproof pan. Keep an eye on baking time, as it may vary slightly.

Can I reduce the sugar in the cornbread?

Yes, you can reduce the brown sugar slightly if you prefer a less sweet bread, but keep in mind that the maple butter adds sweetness on top, so balance is key to achieving that perfect flavor combination.

Final Thoughts

If you’re looking to fill your kitchen with the inviting scents of autumn and enjoy a dessert (or side) that feels like a warm hug, this Pumpkin Cornbread with Maple Butter is your new go-to. Its perfect balance of moist pumpkin spice goodness and rich, sweet maple butter topping makes every bite a celebration. Trust me, once you try this recipe, you’ll want to make it again and again as your favorite fall classic.

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