Fall baking doesn’t get much cozier than this Pumpkin Cornbread with Cinnamon Honey Butter. It’s moist and tender, lightly sweet, and warmly spiced with cinnamon, ginger, nutmeg, and cloves. The pumpkin and sour cream keep it soft for days.
And then there’s the butter. Whipped with honey, powdered sugar, and cinnamon until light and fluffy, it melts right into a warm square of cornbread. You’ll want to put it on everything. It’s perfect alongside a big pot of chili, on the Thanksgiving table, or as a sweet afternoon snack.
You’ll find more cozy sides like this in my side dish recipes.
Why You’ll Love This Recipe
- Moist and tender: Pumpkin and sour cream keep it from ever being dry.
- Warm fall spices: Cinnamon, ginger, nutmeg, and cloves.
- Whipped honey butter: A sweet, fluffy topping that takes it over the top.
- Simple to make: Two bowls and an 8×8 pan.
- Sweet or savory: Great with chili, soup, or all on its own.
Ingredients Breakdown
Here’s what goes into this pumpkin cornbread. You’ll find exact amounts in the recipe card at the bottom of the page.
- All-purpose flour and cornmeal: Equal parts give you a tender crumb with classic cornbread texture.
- Baking powder and baking soda: For a good rise.
- Salt and spices: Cinnamon, ginger, nutmeg, and cloves bring the pumpkin spice flavor.
- Light brown sugar: Adds gentle sweetness and moisture.
- Melted butter: For richness.
- Canned pumpkin: Use plain pumpkin, not pumpkin pie filling.
- Sour cream and eggs: Keep the cornbread moist and tender.
- For the honey butter: Salted butter, honey, powdered sugar, and cinnamon.
Step-by-Step Instructions
1. Prep the pan
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with nonstick spray.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Mix the wet ingredients
In another bowl, break up the brown sugar with your fingertips until smooth, then whisk in the melted butter and pumpkin. Stir in the sour cream and eggs until everything is fully mixed.
4. Combine
Make a well in the center of the dry ingredients, pour in the pumpkin mixture, and gently fold with a rubber spatula until just combined.
5. Bake
Spread the batter evenly in the pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let it cool slightly on a wire rack before cutting it into squares.
6. Whip the cinnamon honey butter
Beat the butter with an electric mixer until smooth. Add the honey, powdered sugar, and cinnamon and mix on low until combined, then whip on high for 2 to 3 minutes until light and fluffy.
Tips and Variations
- Break up the brown sugar: Rubbing out the lumps first helps it mix smoothly into the pumpkin.
- Don’t overmix: Fold just until combined for a tender cornbread.
- Use plain pumpkin: Pumpkin pie filling already has sugar and spices, so it’ll throw things off.
- Soften the butter: Room-temperature butter whips up the fluffiest honey butter.
- Make muffins: Divide the batter into a lined muffin tin and bake until a toothpick comes out clean, checking early.
- Add a crunch: Sprinkle chopped pecans or pepitas on top before baking.
How to Serve This Recipe
Serve the cornbread warm, with a generous spoonful of cinnamon honey butter on each square. It’s delicious with a cup of coffee in the morning, too.
On the savory side, it’s a natural partner for a bowl of Classic Beef Chili or Creamy Roasted Tomato Soup. It also makes a sweet addition to the Thanksgiving table next to Green Bean Casserole.
Frequently Asked Questions
Can I use pumpkin pie filling?
No. Use plain canned pumpkin. Pie filling already has sugar and spices added.
How do I know when it’s done?
Bake it at 375°F for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
What size pan do I need?
An 8×8-inch baking dish, greased with nonstick spray.
How do I make the honey butter fluffy?
Beat the butter until smooth, mix in the honey, powdered sugar, and cinnamon on low, then whip on high for 2 to 3 minutes.
What goes well with pumpkin cornbread?
Chili, soups, and stews are perfect, and it’s lovely on its own with the cinnamon honey butter.
You May Also Love
- Zucchini Cornbread Casserole
- Cream Cheese-Filled Pumpkin Bread
- Fluffy Pumpkin Pancakes
- Classic Pumpkin Pie
- Easy Dinner Rolls
Pumpkin Cornbread with Cinnamon Honey Butter
Ingredients
Cornbread
- 1 cup (140g) all-purpose flour
- 1 cup (170g) cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (56g) unsalted butter melted
- 1 cup (244g) canned pumpkin
- 1/2 cup (122g) sour cream
- 2 large eggs
Cinnamon Honey Butter
- 1/2 cup (113g) salted butter
- 1/3 cup (105g) honey
- 1/4 cup (30g) powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with nonstick spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- In another bowl, break up the brown sugar with your fingertips until smooth, then whisk in the melted butter and pumpkin. Stir in the sour cream and eggs until fully mixed.
- Make a well in the center of the dry ingredients, pour in the pumpkin mixture and gently fold with a rubber spatula until just combined.
- Spread the batter evenly in the pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let it cool slightly on a wire rack before cutting into squares.
- For the cinnamon honey butter, beat the butter with an electric mixer until smooth. Add the honey, powdered sugar and cinnamon and mix on low until combined, then whip on high for 2 to 3 minutes until light and fluffy.
