Name: Pumpkin Cornbread with Cinnamon Honey Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 1 cup medium-ground yellow cornmeal; 3/4 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup buttermilk; 1 large egg; 1/4 cup melted butter; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 3 tablespoons honey; 1/2 teaspoon ground cinnamon

There’s something deeply comforting about the aroma of warm pumpkin and spices filling the kitchen on a crisp fall day. That’s exactly what inspired me to bake this Pumpkin Cornbread with Cinnamon Honey Butter. It’s the perfect blend of earthy sweetness and cozy texture — moist, fluffy, and packed with just the right amount of spice. Whether I serve it with a hearty bowl of chili or just enjoy a square with a hot cup of tea, this cornbread always hits the spot.

I’ve made a lot of cornbread in my day, but adding pumpkin puree changed the game. It adds moisture and a lovely autumnal twist that elevates a classic. But the real showstopper? That cinnamon honey butter that melts into the warm bread, soaking every bite with sweet, spiced richness. It’s a side dish, a dessert, and a breakfast treat all in one.

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

This cornbread isn’t just another holiday side — it’s a soft, tender bite of fall. The pumpkin keeps it extra moist while the cornmeal gives it that satisfying golden crumb. It’s easy enough to whip up in under an hour and fancy enough to impress at any gathering. And the cinnamon honey butter? That’s your new favorite spread.

What Kind of Cornmeal Should I Use?

For the best texture, I recommend using medium-ground yellow cornmeal. It gives a nice balance between hearty and fluffy, without being gritty. Fine cornmeal can work in a pinch but may make the texture a bit too cake-like, while coarse cornmeal might be too crumbly for this moist recipe.

Options for Substitutions

Pumpkin Purée: Butternut squash purée or sweet potato purée can be used for a similar texture and flavor.
Buttermilk: Regular milk with a splash of vinegar or lemon juice makes a good buttermilk substitute.
Butter: Coconut oil or a plant-based butter works well if you’re aiming for a dairy-free version.
Egg: A flax egg can stand in for the egg if you’re making it vegan.
Cinnamon Honey Butter: Maple butter or a simple vegan cinnamon spread can be used instead.

Ingredients for this Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Purée: The star of the recipe, bringing natural moisture and a warm, mellow sweetness.
Yellow Cornmeal: Adds texture and that unmistakable cornbread flavor. Medium-grind is ideal.
All-Purpose Flour: Provides structure and balances the cornmeal so the bread isn’t too crumbly.
Brown Sugar: Deepens the sweetness and enhances the warm notes of pumpkin.
Buttermilk: Activates the baking soda for lift and gives a subtle tang that balances the sweetness.
Egg: Binds everything together and contributes to the bread’s fluffy texture.
Melted Butter: Adds richness and keeps the crumb tender.
Baking Powder and Baking Soda: Leavening agents that give the cornbread its rise.
Salt: Just a pinch to bring out the other flavors.
Ground Cinnamon & Nutmeg: Add that perfect touch of spice for a warm fall flavor.

For the Cinnamon Honey Butter:

Unsalted Butter (softened): Forms the creamy base of the spread.
Honey: Brings natural sweetness.
Ground Cinnamon: Delivers warmth and spice.

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking. This ensures the cornbread bakes evenly and releases easily.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure it’s well combined to avoid clumps later.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the pumpkin purée, buttermilk, melted butter, and egg. Mix until smooth and fully incorporated.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together until just combined. Don’t overmix – it’s okay if it looks a little lumpy. Overmixing can make the cornbread tough.

Step 5: Bake

Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly firm to the touch.

Step 6: Make the Cinnamon Honey Butter

While the cornbread is baking, combine the softened butter, honey, and cinnamon in a small bowl. Beat until smooth and fluffy. Keep it at room temperature so it spreads easily when the cornbread is ready.

Step 7: Cool and Serve

Let the cornbread cool in the pan for 10–15 minutes before slicing. Serve warm with a generous dollop of cinnamon honey butter melting on top.

How Long to Prepare the Pumpkin Cornbread with Cinnamon Honey Butter

Preparing this cozy fall treat doesn’t take much time at all. For the prep time, you’ll need about 15 minutes to measure, mix, and get everything oven-ready. The batter comes together quickly in just two bowls.

Bake time is around 25 to 30 minutes, depending on your oven. The cornbread should be golden on top and a toothpick should come out clean when inserted in the center. Give it 10-15 minutes to cool before slicing. In total, you’re looking at about 45 minutes from start to finish.

Tips for Perfect Pumpkin Cornbread with Cinnamon Honey Butter

Don’t overmix your batter. Stir just until combined to keep the cornbread soft and fluffy.
Use room temperature ingredients. They combine more evenly and result in a better texture.
Taste your cinnamon honey butter before serving — you can adjust the sweetness or spice to your liking.
Let the cornbread rest before slicing to help it set properly and avoid crumbling.
Store leftover butter in the fridge for up to a week; it’s amazing on toast, pancakes, or muffins too!

Watch Out for These Mistakes While Cooking

Using canned pumpkin pie mix: It contains sugar and spices, which throws off the recipe.
Skipping the resting time: Cutting too soon will lead to crumbly slices.
Using cold butter in the cinnamon honey mix: It won’t blend smoothly.
Overbaking: It will dry out the cornbread. Check at the 25-minute mark.
Wrong cornmeal type: Too coarse and your texture will be gritty; too fine and it may feel dense.

What to Serve With Pumpkin Cornbread with Cinnamon Honey Butter?

1. Classic Chili

The sweet-spiced cornbread pairs beautifully with a hearty, smoky bowl of chili.

2. Creamy Butternut Squash Soup

Velvety soup plus fluffy cornbread is the ultimate autumn comfort combo.

3. Fried or Grilled Chicken

Sweet and savory work magic here; great for a Southern-inspired meal.

4. Green Salad with Balsamic Glaze

Add some freshness and contrast to the richness of the bread.

5. Hot Apple Cider or Chai Tea

Perfect drink pairings for cozy vibes and warm flavors.

Storage Instructions

Let the cornbread cool completely before storing. You can keep it at room temperature for 2 days in an airtight container. For longer storage, refrigerate it for up to 5 days. Just warm slices in the microwave or oven before serving.

The cinnamon honey butter should be refrigerated in a sealed container. It lasts about a week and can be brought to room temperature before spreading.

For freezing, wrap individual slices of cornbread tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight and reheat before serving.

Estimated Nutrition (per serving)

Calories: 210
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 190mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 10g
Protein: 3g

Frequently Asked Questions

How do I make this cornbread gluten-free?

You can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure your cornmeal is also certified gluten-free.

Can I use fresh pumpkin instead of canned?

Yes! Just roast and puree fresh pumpkin, then strain any excess liquid before using.

Is this recipe spicy?

Not at all. The spices are warm and mild. You can always increase the cinnamon or add a pinch of cayenne for a twist.

Can I double the recipe?

Absolutely. Just use a 9×13-inch pan and extend the baking time to about 35-40 minutes. Check for doneness with a toothpick.

Can I make this ahead of time?

Yes, you can make the cornbread a day ahead and reheat before serving. The cinnamon honey butter can also be made up to 5 days in advance.

Conclusion

Pumpkin Cornbread with Cinnamon Honey Butter is one of those recipes that feels like a warm hug from the inside out. It’s simple, comforting, and packed with fall flavor. Whether you’re serving it alongside soup, packing it in a lunchbox, or enjoying it with coffee on a quiet morning, it’s a treat you’ll want to make on repeat through the season. One bite, and you’ll know it deserves a permanent spot in your autumn recipe rotation.