Pumpkin Cornbread with Cinnamon Honey Butter Recipe

There is something irresistibly cozy about Pumpkin Cornbread with Cinnamon Honey Butter, a delightful twist on traditional cornbread that brings the warmth of fall spices and the creamy richness of pumpkin right to your table. This recipe is a perfect balance of sweet and spicy, moist and crumbly, with the cinnamon honey butter adding a luscious, melt-in-your-mouth finish that will make you want to bake it again and again. Whether you’re serving it for a holiday feast or just a comforting snack on a crisp afternoon, it promises to fill your kitchen with enchanting aromas and your heart with comfort.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this Pumpkin Cornbread with Cinnamon Honey Butter lies in its simplicity—each ingredient plays a crucial role in crafting a harmonious blend of flavors, texture, and color. From the hearty cornmeal providing a rustic crumb to the pumpkin adding moisture and a mellow sweetness, these essentials come together effortlessly.

• 1 cup (140g) all-purpose flour: Gives structure to the cornbread without making it too dense.
• 1 cup (170g) cornmeal: The star ingredient that creates that classic cornbread texture and corn flavor.
• 1 tsp baking powder: Ensures the bread rises beautifully, lightening the texture.
• 1/2 tsp baking soda: Helps with leavening and reacts with the sour cream for extra fluffiness.
• 1/2 tsp salt: Balances sweetness and enhances all the other flavors.
• 1/2 tsp ground cinnamon: Brings a gentle warmth that pairs perfectly with pumpkin.
• 1/2 tsp ground ginger: Adds a mild, spicy brightness that enlivens the batter.
• 1/4 tsp ground nutmeg: Contributes a subtle nutty sweetness.
• 1/4 tsp ground cloves: A pinch gives depth and complexity without overpowering.
• 1/2 cup (110g) packed light brown sugar: Infuses the cornbread with a gentle caramel sweetness and moisture.
• 1/4 cup (56g) unsalted butter, melted: Adds richness and tenderness.
• 1 cup (244g) canned pumpkin: The moist, flavorful heart of the recipe, bringing both moistness and vibrant color.
• 1/2 cup (122g) sour cream: For extra moisture and a delicate tang that balances sweetness.
• 2 large eggs: Bind the ingredients together and add structure.
• For the Cinnamon Honey Butter: 1/2 cup (113g) salted butter, 1/3 cup (105g) honey, 1/4 cup (30g) powdered sugar, and 1 tsp ground cinnamon come together to create an irresistible topping that melts over warm slices.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat and Prepare

Begin by preheating your oven to 375°F (190°C) to ensure it’s perfectly hot when your batter is ready. Grease an 8×8-inch baking dish generously with non-stick spray or butter. This helps the cornbread release easily once baked and forms a beautiful crust around the edges.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, cornmeal, baking powder, baking soda, salt, and the aromatic spices: cinnamon, ginger, nutmeg, and cloves. This blend sets the flavor foundation and guarantees every bite is packed with warm, inviting spice notes.

Step 3: Combine the Wet Ingredients

In a separate bowl, gently break apart the light brown sugar with your fingertips to break up any lumps, then stir in the melted butter and canned pumpkin. This step brings moisture and sweetness into the mix. Next, whisk in the sour cream and eggs until the mixture is smooth and well blended, ready to be folded into the dry ingredients.

Step 4: Bring It All Together

Create a little well in the center of the dry ingredients and pour in the pumpkin mixture. Using a rubber spatula, fold the mixtures together carefully until just combined. Avoid overmixing to keep your cornbread tender and light.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared baking dish and smooth the top gently. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. As it bakes, your kitchen will fill with incredible scents that hint at the deliciousness to come.

Step 6: Prepare the Cinnamon Honey Butter

While the cornbread bakes, whip the salted butter in a mixing bowl using an electric hand mixer until it’s smooth and creamy. Add the honey, powdered sugar, and ground cinnamon, mixing on low speed to combine, then crank up the speed and whip for 2 to 3 minutes until fluffy and light. This spread is the perfect sweet and spicy partner for your pumpkin cornbread.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Garnishes

Adding a light drizzle of extra honey, a sprinkle of cinnamon, or even a small dollop of whipped cream on top of your spiced butter can elevate your serving presentation and flavor even more. A scattering of toasted pecans or a handful of fresh cranberries alongside can add texture and a pop of color.

Side Dishes

This Pumpkin Cornbread with Cinnamon Honey Butter pairs wonderfully with hearty soups like butternut squash or chili, as well as alongside roasted turkey or honey-glazed ham. Its subtle sweetness and complex spice profile make it a versatile companion for many savory dishes.

Creative Ways to Present

Serve slices warm on rustic wooden boards with a small bowl of cinnamon honey butter for spreading at the table. Or try cutting the cornbread into mini muffins topped with a tiny swirl of cinnamon honey butter and a sprinkle of chopped nuts for a bite-sized treat that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Cornbread with Cinnamon Honey Butter has cooled completely, store any leftovers in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is best and can keep it moist and flavorful for up to five days.

Freezing

If you want to enjoy this autumn favorite anytime, it freezes exceptionally well. Slice the cornbread into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. It will keep in the freezer for up to 3 months without losing its delightful texture.

Reheating

Reheat your slices gently either in a warm oven at 325°F (160°C) for about 10 minutes or in the microwave for 20-30 seconds. Spread a generous amount of your homemade cinnamon honey butter on top while the cornbread is still warm for that irresistible, melty finish.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin, roast and puree it until smooth before measuring the same amount as canned pumpkin. Just make sure it’s well drained to avoid extra moisture in the batter.

Is this cornbread gluten-free?

This recipe includes all-purpose flour, so it is not gluten-free as written. You can substitute a gluten-free flour blend that measures cup-for-cup, but be sure to check your baking powder and other ingredients for gluten-free status to keep it safe.

Can I make the cinnamon honey butter ahead of time?

Yes, the cinnamon honey butter keeps wonderfully in the fridge for up to a week. Just bring it to room temperature and give it a quick whip before serving for the best texture.

How spicy is this Pumpkin Cornbread with Cinnamon Honey Butter?

The spices are balanced to enhance warmth without heat, making it pleasant for everyone, including kids. If you love more spice, you can always add a little extra cinnamon or a dash of cayenne for a gentle kick.

Can I double this recipe for a bigger crowd?

Definitely! Simply double all ingredients and bake in a larger pan or two pans. Keep an eye on the baking time as it may need an additional 5 to 10 minutes depending on thickness; test with a toothpick to ensure doneness.

Final Thoughts

There is nothing quite like biting into a warm slice of Pumpkin Cornbread with Cinnamon Honey Butter that feels like a hug in food form. This recipe is sure to become a treasured part of your seasonal baking lineup. Whether you’re sharing it with loved ones or savoring it quietly with a cup of tea, I hope you find as much joy in making and eating it as I do. Give it a try – your cozy kitchen moments await!

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