Pumpkin Cornbread with Cinnamon Honey Butter

When the cool autumn breeze starts to sweep in and the colors of the leaves begin to change, there’s nothing quite like the inviting aroma of Pumpkin Cornbread wafting through your kitchen. Imagine the crispy edges giving way to a soft and moist center, with hints of earthy pumpkin intertwined with sweet undertones of cinnamon and honey butter. It’s comfort food at its finest! This delightful dish is perfect for family gatherings or cozy winter evenings, providing a delicious side that steals the spotlight on any table.

Let me share a little secret! My first attempt at making Pumpkin Cornbread was during a chilly fall weekend. I was determined to impress my family, and as the bread baked, they congregated in the kitchen, eagerly awaiting the first bite. Just like my popular Cheesy Jalapeño Cornbread, this recipe is straightforward yet impressively flavorful, creating lasting memories and smiles all around. So grab your apron, and let’s dive into this scrumptious journey!

What is Pumpkin Cornbread with Cinnamon Honey Butter?

So, what exactly is this Pumpkin Cornbread with Cinnamon Honey Butter? Well, if you’ve ever dipped into a warm cornbread muffin, you know that delightful texture and slightly sweet flavor. Now, throw in some vibrant pumpkin puree and aromatic spices, and you’ve got yourself an irresistible treat that you’ll wonder how you ever lived without! But why the name, you may ask? Perhaps it’s because pumpkin makes everything better (or at least delicious). There’s a saying that “the way to a man’s heart is through his stomach,” and trust me when I say, this dish will happily feed everyone—friends and family alike! So, why not whip up a batch and share this deliciousness?

Why You’ll Love This Pumpkin Cornbread with Cinnamon Honey Butter

This Pumpkin Cornbread doesn’t just serve as a delightful treat—it shines as a main dish highlight that your taste buds will thank you for! What’s more, cooking at home can be surprisingly cost-effective, especially when you consider how much you can save on takeout. The comforting aromas wafting through your kitchen alone are worth it!

Top your warm slices with a generous dollop of cinnamon honey butter, and the way those ingredients meld together will have your mouth watering with each bite. If you’ve enjoyed classic cornbread, you’re in for a real treat with this version—it’s like the comfort of a warm hug on a plate. So why not gather the family and experience the heavenly flavors of this Pumpkin Cornbread? It’s time to get cooking!

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Quick Overview

Making Pumpkin Cornbread with Cinnamon Honey Butter is not only easy, but it’s also incredibly satisfying. In just about 10 minutes of prep time followed by 25 minutes of baking, you’ll have a gorgeous golden loaf ready to grace your table. Whether enjoyed as part of a family gathering or simply for a quiet evening at home, the combination of moist and tender cornbread with that sweet cinnamon honey butter is sure to remind you why fall flavors are so beloved.

Key Ingredients for Pumpkin Cornbread with Cinnamon Honey Butter

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup pumpkin puree
• 1/2 cup sugar (or brown sugar for a richer flavor)
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil or melted coconut oil

For the Cinnamon Honey Butter:

• 1/2 cup softened unsalted butter
• 1/4 cup honey
• 1 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This step is vital for even baking.
2. Assemble Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and cinnamon. These dry ingredients will form the base of your cornbread.
3. Mix Wet Ingredients: In another bowl, combine the pumpkin puree, sugar, milk, eggs, and oil. Whisk until well combined and smooth.
4. Combine Mixtures: Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
5. Prepare Baking Dish: Lightly grease an 8-inch square baking dish or line it with parchment paper for easy removal.
6. Pour and Bake: Pour the batter into the prepared dish and spread it evenly. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
7. Make the Cinnamon Honey Butter: While the cornbread is baking, whisk together the softened butter, honey, and cinnamon in a small bowl. Set aside.
8. Cool and Serve: Once baked, let the cornbread cool in the pan for about 10 minutes. Cut into squares and serve warm with the cinnamon honey butter spread on top.

Top Tips for Perfecting Pumpkin Cornbread with Cinnamon Honey Butter

1. Substitutions: Need to make it dairy-free? Substitute the milk with almond or coconut milk. For a gluten-free version, use a 1:1 gluten-free flour blend.
2. Timing: Keep an eye on the baking time, as ovens can vary. Start checking for doneness around the 20-minute mark to prevent over-baking.
3. Common Mistakes: Avoid over-mixing the batter! This can lead to a dense texture instead of that delightful, light fluffiness.

Storing and Reheating Tips

If you find yourself with leftovers (though it might be a challenge), store any uneaten Pumpkin Cornbread in an airtight container in the refrigerator for up to 4 days. If you’re looking to store it longer, you can freeze it for up to three months.

To reheat, simply place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual slices for about 30-60 seconds. Either way, your cornbread will maintain its delightful texture and flavor!

Embrace the warmth and comfort that this Pumpkin Cornbread with Cinnamon Honey Butter brings. With its simple ingredients and easy preparation, it’s just one baking session away from becoming a staple at your family gatherings. Happy baking!

Pumpkin Cornbread with Cinnamon Honey Butter

Enjoy the warm, inviting flavors of Pumpkin Cornbread paired with a delicious cinnamon honey butter spread. Perfect for family gatherings or cozy evenings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Side Dish, Snack

Cuisine: American, Fall

Calories: 230

Ingredients Method Notes

Ingredients

  

For the Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup pumpkin puree
• 1/2 cup sugar (or brown sugar for a richer flavor)
• 1 cup milk Can substitute with almond or coconut milk for dairy-free.
• 2 large eggs
• 1/4 cup vegetable oil or melted coconut oil

For the Cinnamon Honey Butter

• 1/2 cup softened unsalted butter
• 1/4 cup honey
• 1 teaspoon ground cinnamon

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the pumpkin puree, sugar, milk, eggs, and oil. Whisk until well combined and smooth.
4. Gradually add the wet ingredients into the dry mixture, stirring gently until just combined.
5. Lightly grease an 8-inch square baking dish or line it with parchment paper.

Baking

1. Pour the batter into the prepared dish and spread it evenly.
2. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
3. While the cornbread is baking, whisk together the softened butter, honey, and cinnamon in a small bowl.

Serving

1. Once baked, let the cornbread cool in the pan for about 10 minutes.
2. Cut into squares and serve warm with the cinnamon honey butter spread on top.

Notes

To store leftovers, keep in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to three months. Reheat slices at 350°F (175°C) for 10-15 minutes or microwave individual slices for 30-60 seconds.