Pumpkin Cornbread with Cinnamon Honey Butter Recipe

If your idea of autumn baking bliss is a sweet, fragrant twist on comfort food, look no further than this Pumpkin Cornbread with Cinnamon Honey Butter. Buttery, golden and impossibly moist—thanks to creamy pumpkin puree—this cozy treat is the ultimate marriage of savory and sweet, and that swirl of spiced honey butter puts it completely over the top.

Why You Should Make This Recipe

• Fall Flavors in Every Bite: Pumpkin puree and pumpkin pie spice make this cornbread warm, aromatic, and incredibly inviting.
• Moisture & Tender Crumb: The blend of buttermilk, pumpkin, and brown sugar guarantees a melt-in-your-mouth, never-dry result.
• Perfect for Sharing: This recipe makes enough for a crowd and holds up beautifully for brunches or cozy family dinners.
• Sweet & Spiced Butter Bonus: The Cinnamon Honey Butter practically begs to be slathered on warm slices—trust me, you won’t want to skip it!

Ingredients & Substitutions

What I love about this Pumpkin Cornbread with Cinnamon Honey Butter is the way simple pantry staples come together for one unforgettable loaf. Each ingredient plays an essential part: the pumpkin keeps everything soft, the cornmeal adds golden crunch, and those autumnal spices bring it all to life.

• All Purpose Flour: This forms the soft base and helps the cornbread rise perfectly every single time.
• Yellow Cornmeal: Classic, coarse cornmeal for hearty texture and that signature sunshine-yellow color.
• Baking Powder & Baking Soda: These ensure our cornbread bakes up tall and fluffy, not dense.
• Salt: Just enough to balance the sweetness and enhance the savory notes.
• Pumpkin Pie Spice & Nutmeg: The aroma and warmth of fall—feel free to use allspice or extra cinnamon if you don’t have a premixed spice blend.
• Butter (softened): Silkiness, richness, and unbeatable flavor—the foundation of both bread and honey butter.
• Light Brown Sugar: Adds caramelly depth and complements the pumpkin’s natural sweetness.
• Pumpkin Puree: Not pie filling—just pure pumpkin for a vibrant hue and indulgent texture.
• Eggs: For structure, binding everything together beautifully; large eggs work best here.
• Maple Syrup: A splash of pure maple unlocks an extra touch of earthy sweetness; honey can be substituted in a pinch.
• Vanilla Extract: This gentle, comforting note rounds out all the flavors (real vanilla makes a difference!).
• Buttermilk: Essential for tender crumb and tang—if you don’t have any, check the Notes for a quick substitution.
• Honey, Powdered Sugar, & Cinnamon (for Cinnamon Honey Butter): Makes the dreamiest, whipped, spreadable topping you’ve ever tried—don’t even think about skipping it!

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Prep Your Pan and Preheat

Begin by preheating your oven to 375°F, and generously coat an 8- or 9-inch baking dish with nonstick spray. This not only ensures an even bake but will also help your Pumpkin Cornbread pop out of the pan without sticking—a true lifesaver for presentation!

Step 2: Combine Your Dry Ingredients

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Stir until everything is beautifully blended, ensuring each bite has a bit of warmth and spice.

Step 3: Cream Butter and Sugar

Using a large bowl and an electric hand mixer, beat the softened butter with brown sugar for about two minutes. The mixture should look light and fluffy—this aeration is what makes the cornbread so delicate and airy.

Step 4: Add the Pumpkin Blend

Add in pumpkin puree, eggs, maple syrup, and vanilla, and beat again until just combined. Scrape down the sides as needed. You’ll notice the batter turn a gorgeous orange—this is what gives Pumpkin Cornbread with Cinnamon Honey Butter its signature look and flavor!

Step 5: Alternate the Dry Ingredients and Buttermilk

With a wooden spoon, gently stir in half the flour mixture until just moistened, then add half the buttermilk. Repeat with the remaining flour and buttermilk—resist the urge to overmix! This keeps the texture feather-light and tender.

Step 6: Bake to Perfection

Transfer your batter into the prepared pan, smoothing it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so keep an eye out in the last few minutes for that perfect golden top.

Step 7: Make the Cinnamon Honey Butter

While your Pumpkin Cornbread bakes, whip up the Cinnamon Honey Butter: beat softened butter with honey, powdered sugar, and cinnamon until creamy and light. Pop the mixture into a small serving dish and chill until ready to serve.

Step 8: Cool, Slice, and Serve

Let your cornbread cool in the pan for 10 to 15 minutes before slicing into irresistible squares. Spread generously with Cinnamon Honey Butter and enjoy while still warm—the moment is magic.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Garnishes

A sprinkle of flaky sea salt or a dusting of extra cinnamon on top of your Cinnamon Honey Butter adds a pretty touch and deepens those inviting flavors. For an extra festive flare, try a few toasted pepitas or a drizzle of maple syrup just before serving.

Side Dishes

You’ll want to pair this Pumpkin Cornbread with Cinnamon Honey Butter alongside hearty stews, chilis, or your Sunday roast. For holiday tables, it’s a must-bake next to roasted turkey, glazed ham, or a big green salad with cranberries and goat cheese.

Creative Ways to Present

Serve your cornbread warm in rustic baskets lined with a linen napkin, or cut into mini squares for appetizer platters. For a brunch twist, slice and layer with swirls of Cinnamon Honey Butter between two pieces—almost like a sweet cornbread “sandwich!”

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cornbread with Cinnamon Honey Butter will keep at room temperature (wrapped tightly and stored in a zip-top bag) for up to 3 days—perfect for quick snacks and lunchbox surprises!

Freezing

You can freeze individual squares or a whole batch: just wrap well in foil, stash in a freezer-safe bag, and label. It stays fresh for up to 3 months—defrost and reheat for a taste of fall any time.

Reheating

Warm your cornbread gently in a low oven or toaster oven (wrapped in foil for best results), or zap briefly in the microwave. Always serve with a fresh dollop of Cinnamon Honey Butter for the dreamiest texture and flavor!

FAQs

Final Thoughts

If you’ve been searching for that soul-warming, crowd-pleasing quick bread, Pumpkin Cornbread with Cinnamon Honey Butter will make you fall in love at first bite. There’s just something so cozy and special about sharing a warm slice, slathered in sweet cinnamon-kissed butter, with the people you love—so go ahead and treat yourself (and them) today!

Print