Introduction

This pumpkin cornbread is a cozy twist on a classic favorite, combining warm spices and moist pumpkin for a flavorful treat. Served with a sweet and creamy cinnamon honey butter, it’s perfect for fall gatherings or a comforting snack any time of year.

A square piece of moist, golden-brown cake with a slightly crumbly texture sits on a white plate. A shiny layer of amber syrup drips down the sides of the cake, pooling slightly at the base. On top, a small square of pale yellow butter rests, sprinkled with a pinch of light brown spice and a few flakes of white salt. In the background, there are more pieces of the same cake, arranged closely together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
For the 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

Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray.
Step 2: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3: In another bowl, break up the brown sugar with your fingertips until smooth, then add the melted butter and canned pumpkin. Whisk until combined.
Step 4: Stir in the sour cream and eggs until fully mixed.
Step 5: Pour the pumpkin mixture into the well in the center of the dry ingredients and gently fold with a rubber spatula until just combined.
Step 6: Pour the batter into the prepared pan, spreading it evenly, and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Let the cornbread cool slightly on a wire rack before cutting into squares.
Step 8: To prepare the cinnamon honey butter, whip the salted butter in a mixing bowl with an electric mixer until smooth. Add honey, powdered sugar, and cinnamon, mixing on low speed until combined. Increase to high speed and whip for 2-3 minutes until light and fluffy.

Tips & Variations

For a dairy-free version, substitute coconut oil for butter and use a non-dairy sour cream alternative.
Add chopped pecans or walnuts for extra texture and flavor.
Serve warm cornbread with a drizzle of maple syrup instead of cinnamon honey butter for a different sweet twist.

Storage

Store leftover cornbread tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in the microwave for 15-20 seconds or in a warm oven to restore moisture. Keep cinnamon honey butter in an airtight container in the fridge and stir before using.

How to Serve

A close-up view of a square piece of moist cornbread with a golden brown top layer, showing a slightly crumbly texture at the edges. On top of the cornbread is a thick, melting pat of pale yellow butter sprinkled with a light dusting of spice, sitting smoothly in the center. Surrounding the butter, warm amber syrup glistens as it slowly drips down the sides, adding shine and moisture. Around this main piece, other similarly sized cornbread squares are placed on a white plate, each topped with a small sprinkle of coarse salt crystals. The background is a white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin, but it should be cooked and pureed first. Make sure it is cooked down and thickened to avoid excess moisture in the batter.

Is this cornbread spicy?

This cornbread has warm spices like cinnamon, ginger, nutmeg, and cloves for a cozy flavor, but it’s not spicy in heat—just perfectly aromatic and sweet.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Print Recipe

★★★★★

4.4 from 74 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a delightful fall-inspired treat, combining moist, spiced cornbread with a sweet and creamy topping. The warm spices in the cornbread perfectly complement the rich cinnamon honey butter, making it an ideal side dish or snack for cozy gatherings.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings (about 9 squares) 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray to prepare for baking the cornbread.
Make the Cornbread – Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
Make the Cornbread – Wet Ingredients: In another bowl, break up the brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin. Whisk these ingredients together until well combined. Then stir in the sour cream and eggs until the mixture is fully blended.
Combine Mixtures: Pour the pumpkin mixture into the well in the center of the dry ingredients. Gently fold them together using a rubber spatula until just combined, taking care not to overmix.
Bake the Cornbread: Pour the batter into the prepared 8×8-inch pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let it cool slightly on a wire rack before cutting into squares.
Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth and creamy. Add honey, powdered sugar, and ground cinnamon, mixing on low speed until all ingredients are combined. Increase the mixer speed to high and whip for 2-3 minutes until the butter is light, fluffy, and well aerated.

Notes

Ensure not to overmix the cornbread batter to keep the texture light and tender.
If you prefer a less sweet cornbread, reduce the brown sugar slightly.
The cinnamon honey butter can be stored in the refrigerator for up to one week; bring it to room temperature before serving for easy spreading.
Use fresh spices for the best flavor impact in the cornbread.
For a dairy-free option, try substituting sour cream and butter with suitable plant-based alternatives.

Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Fall recipes, Spiced Cornbread, Sweet Cornbread, Holiday side dish