Pumpkin Cornbread with Cinnamon Honey Butter Recipe

This Pumpkin Cornbread with Cinnamon Honey Butter is fall coziness baked into a pan. Think fluffy, tender cornbread kissed with warm pumpkin spice and just the right sweetness — then topped with dreamy whipped butter swirled with honey and cinnamon. It’s the kind of side dish that can easily steal the show, whether you’re serving chili, soup, or a holiday feast. Trust me, one bite of that sweet-spiced butter melting into warm pumpkin cornbread and you’ll be hooked.

Why You’ll Love This Recipe

• Seasonal Perfection: Packed with pumpkin puree and fall spices, this cornbread screams autumn comfort.
• Moist & Tender: No dry cornbread here — the pumpkin and buttermilk make it melt-in-your-mouth soft.
• Easy to Whip Up: Simple ingredients, one bowl for wet and one for dry, and you’re good to go.
• That Butter!: The cinnamon honey butter takes it to another level — sweet, spiced, and luxurious.

Ingredients

Here’s everything you need to make this cozy fall bake:

• All-Purpose Flour: Creates the perfect structure for the cornbread.
• Yellow Cornmeal: Gives that classic cornbread flavor and texture.
• Baking Powder & Baking Soda: Work together to give it a beautiful rise.
• Salt: Balances the sweetness and enhances the flavors.
• Cinnamon, Nutmeg & Ginger: The ultimate warm, cozy trio for pumpkin baking.
• Brown Sugar: Adds sweetness and a touch of molasses depth.
• Eggs: Bind the batter and add richness.
• Pumpkin Purée: The star of the show — moist, earthy, and perfectly seasonal.
• Buttermilk: Keeps the crumb extra soft and tender.
• Vegetable Oil: Adds moisture without heaviness.
• Vanilla Extract: Rounds out the flavor with a sweet note.

For the Cinnamon Honey Butter:

• Unsalted Butter: Creamy base for the spread.
• Honey: Natural sweetness that pairs beautifully with pumpkin.
• Cinnamon: Adds a warm, spiced kick.
• Pinch of Salt: Balances everything and makes the flavors pop.

Note: Full ingredients with measurements are listed in the recipe card below the article.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Prep the Pan

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Mix the Wet Ingredients

In another bowl, combine brown sugar, eggs, pumpkin puree, buttermilk, oil, and vanilla extract. Whisk until smooth.

Step 4: Combine

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix — a few lumps are fine!

Step 5: Bake

Spread the batter evenly into your prepared dish. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Make the Cinnamon Honey Butter

While the cornbread bakes, whip softened butter with honey, cinnamon, and a pinch of salt until fluffy.

Step 7: Serve

Cool the cornbread slightly, cut into squares, and serve warm with a generous slather of cinnamon honey butter. Heaven.

Pro Tips for Making the Recipe

• Don’t Skip the Buttermilk: It makes the crumb incredibly soft — if you don’t have any, mix milk with a splash of vinegar or lemon juice.
• Use Fresh Pumpkin Purée: If you’re roasting pumpkins, this is a great recipe to showcase it. Otherwise, canned works beautifully.
• Bake Just Until Done: Overbaking can dry it out; check at the 25-minute mark.
• Make Extra Butter: It’s so good you’ll want to spread it on pancakes, toast, or muffins too.

How to Serve

This pumpkin cornbread shines in so many ways:

• With Chili or Stew: The sweetness balances savory, spicy dishes.
• At Holiday Tables: A must-have side dish for Thanksgiving or fall gatherings.
• As a Snack: Enjoy warm with tea, coffee, or a glass of milk.

Make Ahead and Storage

Storing Leftovers

Keep cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days.

Freezing

Wrap individual squares tightly in plastic wrap, then freeze in a zip-top bag for up to 2 months. Thaw overnight before serving.

Reheating

Warm in the microwave for 15–20 seconds or in the oven at 325°F until heated through. Don’t forget that butter!

FAQs

Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free 1:1 baking blend. Just be sure it contains xanthan gum for structure.

Can I use regular milk instead of buttermilk?
You can, but buttermilk gives the best texture. If you don’t have it, make a quick substitute with milk + 1 teaspoon vinegar or lemon juice.

What can I substitute for pumpkin purée?
Mashed sweet potato or butternut squash purée works well and keeps the same cozy flavor.

Can I double this recipe?
Absolutely. Bake in a 9×13-inch pan, and extend baking time by 5–10 minutes.