Pumpkin Cornbread with Cinnamon Honey Butter

If you’re looking for a delightful way to embrace the flavors of fall, then this Pumpkin Cornbread with Cinnamon Honey Butter is just the ticket! There’s something truly special about the combination of pumpkin, warm spices, and a touch of sweetness that makes this recipe stand out. It’s perfect for cozy family gatherings, busy weeknights, or even just a comforting treat with your afternoon tea. Trust me; once you try this cornbread, it will quickly become a favorite in your home!

What I love most about this recipe is how easy it is to whip up. With simple ingredients and straightforward steps, you’ll have a deliciously moist cornbread on the table in no time. Plus, topping it off with that luscious cinnamon honey butter takes it to another level of yumminess!

Why You’ll Love This Recipe

• Quick to prepare: You can have this cornbread ready in just 45 minutes from start to finish!
• Family-friendly: The sweet pumpkin flavor and soft texture are loved by kids and adults alike.
• Make-ahead option: Bake it in advance and store it for those busy days when you need a tasty side dish.
• Versatile pairing: This cornbread goes wonderfully with soups, stews, or as part of your holiday spread.

Ingredients You’ll Need

These ingredients are simple and wholesome, making them easy to find at your local grocery store. Let’s gather what we need for our Pumpkin Cornbread with Cinnamon Honey Butter!

For the Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup vegetable oil
• 2 large eggs

For the Cinnamon Honey Butter

• 1/2 cup softened unsalted butter (or plant-based alternative)
• 1/4 cup honey (or maple syrup for a vegan option)
• 1 teaspoon ground cinnamon

Variations

This Pumpkin Cornbread recipe is super flexible! Feel free to get creative and make it your own with these fun variations:

• Add-ins Galore: Toss in some chocolate chips or chopped nuts for an extra crunch.
• Spice it up: Try adding ginger or allspice to the dry ingredients for a different flavor profile.
• Sweeten differently: Use maple syrup instead of brown sugar for a unique twist on sweetness.
• Make it savory: Add shredded cheese or jalapeños for a savory version that pairs well with chili.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This step is crucial because a hot oven helps the cornbread rise beautifully, resulting in that perfect fluffy texture we all love.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, cinnamon, nutmeg, and salt. Mixing these dry ingredients thoroughly ensures even distribution of flavors throughout your cornbread.

Step 3: Combine Wet Ingredients

In another bowl, mix together the pumpkin puree, milk, vegetable oil, and eggs. Be sure to blend them well! This helps create a smooth batter that will keep your cornbread moist.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl of dry ingredients and gently fold them together until just combined. Overmixing can lead to dense cornbread—so stop mixing as soon as you see no dry flour.

Step 5: Bake

Pour the batter into a greased baking pan and spread evenly. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be absolutely irresistible!

Step 6: Prepare the Cinnamon Honey Butter

While your cornbread is baking, whip together softened butter, honey (or maple syrup), and cinnamon in a small bowl until smooth. This creamy topping adds just the right amount of sweetness and warmth.

Step 7: Serve Warm

Once baked, let your cornbread cool slightly before slicing it into squares. Serve warm with generous dollops of cinnamon honey butter on top. Enjoy every last bite!

Pro Tips for Making Pumpkin Cornbread with Cinnamon Honey Butter

Making the perfect Pumpkin Cornbread with Cinnamon Honey Butter is easy with a few handy tips!

• Use fresh pumpkin puree: This adds a rich, vibrant flavor to your cornbread. Canned pumpkin can work, but fresh gives you that homemade touch that takes it to the next level.

• Don’t overmix the batter: Gently fold the ingredients together until just combined. Overmixing can lead to a dense texture, while gentle mixing keeps your cornbread light and fluffy.

• Let it cool slightly before slicing: Allowing the cornbread to rest for about 10 minutes after baking helps set the texture. This way, you’ll get nice, clean slices without crumbling.

• Experiment with spices: While cinnamon is a classic, don’t hesitate to add nutmeg or ginger for an extra layer of warmth and flavor. These spices complement the pumpkin beautifully and enhance that cozy fall vibe.

• Store properly for freshness: If you have leftovers, wrap them in plastic wrap or store in an airtight container. This keeps your cornbread moist and delicious for days!

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Serving this delightful Pumpkin Cornbread is just as fun as making it! With a few thoughtful touches, you can transform this dish into a star attraction at any gathering.

Garnishes

• Chopped pecans: A sprinkle of toasted pecans on top adds a delightful crunch and nutty flavor that complements the sweetness of the cornbread.
• Fresh herbs: A few sprigs of rosemary or thyme can add a beautiful contrast in color and aroma, bringing out the earthiness of the dish.

Side Dishes

• Roasted Brussels sprouts: The crispy edges of roasted Brussels sprouts provide a wonderful textural contrast to the soft cornbread while their slight bitterness balances the sweetness.
• Maple-glazed carrots: Sweet maple-glazed carrots are not only colorful but also complement the autumn flavors of pumpkin perfectly.
• Creamy butternut squash soup: Pairing this cornbread with a warm bowl of creamy butternut squash soup creates a comforting meal that’s perfect for chilly days.
• Spinach salad with apple slices: A fresh spinach salad topped with crunchy apple slices brings brightness to your plate and provides a refreshing counterpoint to the richness of the cornbread.

With these serving suggestions and pro tips, you’re all set to enjoy your Pumpkin Cornbread with Cinnamon Honey Butter in style! It’s sure to be a hit at your next fall gathering or cozy family dinner. Enjoy!

Make Ahead and Storage

This Pumpkin Cornbread with Cinnamon Honey Butter is perfect for meal prep! You can easily whip up a batch ahead of time to enjoy throughout the week or to share with friends and family. Here’s how to store it properly:

Storing Leftovers

• Allow the cornbread to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil to keep it fresh.
• Store in an airtight container at room temperature for up to 2 days.

Freezing

• Cut the cornbread into individual squares for easy serving.
• Place pieces in a freezer-safe bag, removing as much air as possible.
• Freeze for up to 3 months. Just remember to label the bag with the date!

Reheating

• To reheat, preheat your oven to 350°F (175°C).
• Place the cornbread in an oven-safe dish and cover with foil.
• Heat for about 10-15 minutes, or until warmed through. Enjoy!

FAQs

Here are some common questions about making Pumpkin Cornbread with Cinnamon Honey Butter.

Can I use fresh pumpkin puree instead of canned in Pumpkin Cornbread with Cinnamon Honey Butter?

Absolutely! Fresh pumpkin puree works wonderfully. Just be sure to cook and puree your pumpkin until smooth before using it in this recipe.

How do I make the Cinnamon Honey Butter for my Pumpkin Cornbread?

To make the Cinnamon Honey Butter, simply mix softened butter with honey and cinnamon until well blended. Adjust the sweetness and cinnamon level according to your taste!

Can Pumpkin Cornbread with Cinnamon Honey Butter be made gluten-free?

Yes! You can substitute regular flour with a gluten-free all-purpose blend. This will give you a deliciously moist cornbread without gluten.

Is there a way to make this recipe dairy-free?

Certainly! Use a plant-based butter alternative and non-dairy milk like almond or oat milk, and you’ll have a delightful dairy-free version.

Final Thoughts

I hope you’re excited to try making this Pumpkin Cornbread with Cinnamon Honey Butter! It’s such a cozy treat that embodies the essence of fall, perfect for gatherings or just enjoying at home. Whether you share it or savor every bite yourself, I know you’ll find joy in each mouthful. Happy baking, and may your kitchen fill with warmth and delightful aromas!