Description
This Pumpkin Cornbread is a delightful twist on traditional cornbread, infused with the warm flavors of pumpkin and spices. Perfect for autumn gatherings or alongside a cozy soup.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1/4 cup butter, softened
- 1/2 cup packed light brown sugar
- 1 cup pumpkin puree (not pie filling)
- 2 eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk (see Notes for substitute)
Optional Cinnamon Honey Butter:
- 1/2 cup butter, softened
- 2 tablespoons honey
- 1 tablespoon powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- Pumpkin Cornbread: Preheat oven to 375°F. Coat an 8- to 9-inch baking dish with nonstick cooking spray. In a medium bowl, combine dry ingredients. In a large bowl, beat butter and brown sugar, then add pumpkin, eggs, maple syrup, and vanilla. Stir in dry ingredients and buttermilk. Pour batter into dish and bake for 25-30 minutes. Cool before serving.
- Cinnamon Honey Butter: Using an electric mixer, combine softened butter, honey, powdered sugar, and cinnamon until fluffy. Serve with warm cornbread.
Notes
- Nutrition is calculated for 1 slice of Pumpkin Cornbread without toppings.
- Buttermilk Substitute: Add 1 tsp vinegar to a measuring cup and fill with 2% or whole milk to ⅓ cup.
- Storage: Wrap leftovers and store at room temp for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
