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Pumpkin Cornbread Recipe

Pumpkin Cornbread Recipe
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★★★★★

5.3 from 30 reviews

This Pumpkin Cornbread recipe is a moist and flavorful twist on traditional cornbread, incorporating canned pumpkin puree and warm spices like pumpkin pie spice and cinnamon. Perfectly sweetened with honey and sugar, it’s an ideal side for fall meals or a comforting snack fresh out of the oven.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon

Wet Ingredients

  • ¼ cup vegetable oil
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup milk (2% recommended)
  • ½ cup granulated sugar
  • 2 tablespoons honey
  • 2 large eggs

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray and set it aside to ensure easy removal of the cornbread once baked.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. This ensures an even distribution of the leavening agents and spices throughout the batter.
  3. Combine Wet Ingredients: In a separate bowl, thoroughly whisk the vegetable oil, canned pumpkin puree, milk, granulated sugar, honey, and eggs until smooth and well combined. This mixture provides moisture and sweetness to the cornbread.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix, as this can cause the cornbread to become dense. Pour the batter evenly into the prepared baking pan.
  5. Bake the Cornbread: Place the pan in the preheated oven and bake for 25 to 28 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  6. Cool and Serve: Allow the cornbread to cool slightly in the pan before cutting into squares. Serve warm with butter and honey for added richness and sweetness. Enjoy your comforting pumpkin cornbread!

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • This cornbread is best served warm but can be stored in an airtight container at room temperature for up to 2 days.
  • For a dairy-free option, substitute milk with almond or oat milk.
  • Can add chopped nuts or pumpkin seeds on top before baking for extra texture.
  • To make it gluten-free, use a gluten-free all-purpose flour blend, ensuring the baking powder and other ingredients are gluten-free.

Nutrition

Keywords: pumpkin cornbread, fall recipes, spiced cornbread, pumpkin dessert, easy cornbread, holiday side dish

Find it online: https://todayquickmeals.com/pumpkin-cornbread-recipe/