Pumpkin Cornbread with Cinnamon Honey Butter

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Golden, tender, and irresistibly moist, Pumpkin Cornbread with Cinnamon Honey Butter is the ultimate comfort treat for fall and beyond. With a rich pumpkin flavor and a delicate sweetness, this cornbread melts in your mouth while offering a hearty texture from the cornmeal. It’s the kind of side that steals the show—perfect for cozy dinners, Thanksgiving feasts, or a quick autumn snack with a hot cup of coffee.

What truly takes this cornbread over the top is the Cinnamon Honey Butter. Whipped to perfection and infused with warm cinnamon spice and sweet honey, it creates a luxurious topping that pairs beautifully with the earthy pumpkin base. Whether served warm out of the oven or enjoyed the next day, this combination feels like a hug in every bite.

Why You’ll Love This Pumpkin Cornbread with Cinnamon Honey Butter

• It’s a cozy blend of savory and sweet flavors, perfect for fall.
• Incredibly easy to make with basic pantry ingredients.
• Great as a side dish, breakfast treat, or dessert.
• The cinnamon honey butter adds a gourmet touch with minimal effort.
• Moist texture with a hint of spice, perfect for pairing with soups or chili.

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Preparation Phase & Tools to Use

To bring this comforting treat to life, you’ll need a few essential tools:

• Mixing bowls – One for dry and one for wet ingredients to ensure even blending.
• Whisk and rubber spatula – For mixing without overworking the batter.
• 8×8 baking dish or cast iron skillet – These help achieve that golden crust and even bake.
• Electric mixer or hand whisk – Ideal for whipping the cinnamon honey butter to fluffy perfection.
• Measuring cups and spoons – Accuracy is key for a perfect texture and flavor balance.

Each tool plays a role in creating a seamless, enjoyable baking experience with results that look and taste amazing.

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Preparation Tips

For the fluffiest, most flavorful pumpkin cornbread, make sure your eggs are at room temperature and don’t overmix the batter once wet and dry ingredients are combined. Using canned pumpkin purée (not pumpkin pie filling) keeps the moisture level just right. When making the cinnamon honey butter, let the butter soften at room temp first—it’ll whip up much creamier and easier. And don’t forget to preheat your oven fully before baking; that initial heat is what gives the cornbread its rise and light crumb.

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Ingredients for this Pumpkin Cornbread with Cinnamon Honey Butter

For the Pumpkin Cornbread:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal (medium grind works best)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2/3 cup packed light brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup buttermilk, room temperature
• 1 teaspoon vanilla extract

For the Cinnamon Honey Butter:

• 1/2 cup unsalted butter, softened
• 3 tablespoons honey
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt (optional, but enhances flavor)

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Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper. A cast iron skillet can also be used for a rustic touch and crispier edges.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the leavening agents and spices are evenly distributed throughout the cornbread.

Step 3: Combine Wet Ingredients

In a separate bowl, mix the brown sugar, pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract. Whisk until the mixture is completely smooth and fully incorporated.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix—the batter should be slightly lumpy for the best texture.

Step 5: Bake

Pour the batter into the prepared baking dish and spread evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly springy to the touch.

Step 6: Prepare Cinnamon Honey Butter

While the cornbread is baking, make the cinnamon honey butter. In a small bowl, beat the softened butter with honey, cinnamon, and a pinch of sea salt until light and fluffy. Use an electric mixer for best results.

Step 7: Cool and Serve

Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm with a generous dollop of cinnamon honey butter on top. Drizzle with extra honey for an extra indulgent finish.

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Notes

This Pumpkin Cornbread with Cinnamon Honey Butter delivers the perfect balance of sweet and savory, making it a versatile dish for any occasion. You can easily double the recipe for larger gatherings or bake it in a muffin tin for individually portioned servings. The cinnamon honey butter also stores beautifully and can be used on pancakes, waffles, toast, or sweet potatoes. Customize the spice level to your preference—add a dash of clove or allspice for extra autumnal warmth.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of pumpkin purée – The added sugars and spices can throw off the balance.
• Skipping the buttermilk – It helps with tenderness and rise; substitute with milk + lemon juice if needed.
• Overmixing the batter – This can lead to a tough, dense texture.
• Not preheating the oven – A fully preheated oven is crucial for proper rise.
• Undermixing the butter for the topping – You want a light, fluffy consistency to contrast the dense cornbread.

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Storage Instructions

Let the cornbread cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices individually for up to 2 months. Reheat in the microwave for about 15 seconds or warm in the oven wrapped in foil to maintain moisture. The cinnamon honey butter can be kept refrigerated for up to 10 days.

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Estimated Nutrition

Per Serving (1 of 9 squares, without additional honey):

• Calories: 260
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 210mg
• Carbohydrates: 33g
• Fiber: 2g
• Sugars: 13g
• Protein: 4g

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Frequently Asked Questions

What can I use instead of buttermilk?

You can mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure your cornmeal is labeled gluten-free.

Can I use fresh pumpkin instead of canned?

Yes, just be sure to purée and drain it well to remove excess moisture. The texture should be smooth and thick.

How do I make this recipe dairy-free?

Use plant-based butter and almond milk mixed with lemon juice instead of buttermilk.

Is this sweet enough to be a dessert?

It leans sweet but pairs well with savory dishes. Add a bit more brown sugar or serve with whipped cream for a dessert-like version.

Can I bake this in a muffin tin?

Absolutely. It makes excellent cornbread muffins. Reduce bake time to 15–18 minutes and check with a toothpick.

How do I store the cinnamon honey butter?

Store it in an airtight container in the fridge for up to 10 days. Bring to room temp before serving for easy spreading.

Can I make this ahead of time?

Yes. Bake the cornbread and prepare the butter a day ahead. Warm the bread before serving and whip the butter slightly if it firms up too much.

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Conclusion

Pumpkin Cornbread with Cinnamon Honey Butter is a heartwarming dish that effortlessly bridges the gap between savory and sweet. It’s a go-to fall favorite, ideal for potlucks, Sunday dinners, or when you simply crave a cozy bite of something homemade. With a few pantry staples and seasonal flavors, this cornbread delivers big taste with minimal effort. Once you try it, you’ll find yourself making it again and again—especially once that cinnamon honey butter hits your tongue.

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