Pumpkin Cornbread with Cinnamon Honey Butter
Indulge in the comforting flavors of fall with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This moist, tender cornbread is brimming with the warm spices of cinnamon and nutmeg, perfectly complemented by a sweet honey butter spread. Whether you’re hosting a cozy gathering or simply looking for a quick weeknight treat, this recipe is sure to become a family favorite. It pairs beautifully with soups, stews, or can be enjoyed on its own as a delightful snack. With just 20 minutes of prep time, you’ll have a delicious seasonal dish that everyone will love!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup milk
- For the Cinnamon Honey Butter: 1/2 cup softened butter, 2 tablespoons honey, 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, brown sugar, vegetable oil, eggs, and milk until smooth.
- Combine wet and dry ingredients gently until just mixed; do not overmix.
- Pour the batter into the prepared dish and bake for about 25 minutes or until a toothpick comes out clean.
- While cooling, mix softened butter with honey and cinnamon in a small bowl.
- Serve warm with generous dollops of cinnamon honey butter.
Nutrition
- Serving Size: 1 square (approximately 60g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg