Name: Pumpkin Cornbread with Cinnamon: 8 Sweet Variations
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1/3 cup brown sugar; 1 cup pumpkin puree; 3/4 cup buttermilk; 2 large eggs; 1/2 cup unsalted butter, melted; 1/2 cup unsalted butter, softened; 3 tablespoons honey; 1 teaspoon ground cinnamon

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Pumpkin Cornbread with Cinnamon is a delightful treat that embodies the spirit of fall. This moist, golden cornbread is not only easy to make but also brings a delicious blend of sweet and savory flavors to your table. Made with real pumpkin puree, warm spices, and topped with a whipped cinnamon honey butter, this recipe is perfect for holiday meals, family gatherings, or simply enjoying with a cozy cup of soup. Let’s dive into the world of this comforting dessert that is sure to impress everyone!

Why You’ll Love This Pumpkin Cornbread with Cinnamon

This pumpkin cornbread is not just a side dish; it’s a celebration of autumn in every bite. Here are a few reasons why you’ll love it:

Moist and fluffy texture that melts in your mouth.
Rich pumpkin flavor complemented by warm spices.
Versatile enough to serve at breakfast or as a dessert.
Perfect pairing with chili, soups, or a cozy cup of tea.
Easy to make, even for novice bakers.
Can be adapted to be gluten-free or vegan.

This cinnamon pumpkin cornbread recipe is a fantastic addition to your fall repertoire and a great way to use pumpkin puree!

Ingredients for Pumpkin Cornbread with Cinnamon

Gather these items:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/3 cup brown sugar
1 cup pumpkin puree
3/4 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted
1/2 cup unsalted butter, softened
3 tablespoons honey
1 teaspoon ground cinnamon

How to Make Pumpkin Cornbread with Cinnamon Step-by-Step

Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8 inch baking dish.
Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice.
Step 3: In another bowl, mix together brown sugar, pumpkin puree, buttermilk, eggs, and melted butter until smooth.
Step 4: Pour wet ingredients into dry and fold gently until just combined. Avoid overmixing.
Step 5: Transfer batter to the prepared baking dish and smooth the top.
Step 6: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Step 7: While baking, make the cinnamon honey butter by whipping softened butter with honey and cinnamon until fluffy.
Step 8: Let cornbread cool slightly, then serve warm with the cinnamon honey butter spread generously on top.

Pro Tips for the Best Pumpkin Cornbread with Cinnamon

Keep these in mind:

Ideal for holiday meals.
Great with chili and soups.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Use fresh pumpkin puree for the best flavor, or canned for convenience.

Best Ways to Serve Pumpkin Cornbread with Cinnamon

This delicious moist pumpkin cornbread can be served in various ways:

Enjoy it warm with a generous spread of cinnamon honey butter.
Pair with a creamy soup or chili for a hearty meal.
Slice into muffins for a sweet breakfast treat.

How to Store and Reheat Pumpkin Cornbread with Cinnamon

To store, wrap the leftover cornbread in plastic wrap and keep it in an airtight container. It can be refrigerated for up to a week. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This makes it perfect for meal prep!

Frequently Asked Questions About Pumpkin Cornbread with Cinnamon

What’s the secret to perfect Pumpkin Cornbread with Cinnamon?

The secret lies in not overmixing the batter and using quality ingredients like fresh pumpkin puree and spices. This ensures a fluffy and flavorful cornbread.

Can I make Pumpkin Cornbread with Cinnamon ahead of time?

Absolutely! This sweet pumpkin cornbread can be made a day before serving. Just store it in an airtight container and warm it up before serving.

How do I avoid common mistakes with Pumpkin Cornbread with Cinnamon?

Make sure to measure your ingredients accurately and fold them gently to avoid dense cornbread. Also, check for doneness with a toothpick before removing from the oven.

Pumpkin Cornbread with Cinnamon: 8 Sweet Variations - Pumpkin Cornbread with Cinnamon - additional detail

Variations of Pumpkin Cornbread with Cinnamon You Can Try

Feel free to experiment with these variations:

For a spiced twist, add nutmeg or ginger to the batter.
Make it vegan by substituting eggs with flaxseed meal and buttermilk with almond milk.
For a festive touch, add dried cranberries or walnuts to the batter.
Top with cream cheese frosting for a dessert-style treat.

For more delicious recipes, check out last recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re looking for a savory option, creamy potato soup pairs wonderfully with this cornbread!

Pumpkin Cornbread with Cinnamon: 8 Sweet Variations

Author: basmer
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Moist, golden Pumpkin Cornbread with Cinnamon Honey Butter is the perfect sweet and savory fall side dish.

Instructions

Preheat your oven to 375°F (190°C) and grease an 8×8 inch baking dish.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, mix together brown sugar, pumpkin puree, buttermilk, eggs, and melted butter until smooth.
Pour wet ingredients into dry and fold gently until just combined. Avoid overmixing.
Transfer batter to the prepared baking dish and smooth the top.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
While baking, make the cinnamon honey butter by whipping softened butter with honey and cinnamon until fluffy.
Let cornbread cool slightly, then serve warm with the cinnamon honey butter spread generously on top.