Pumpkin Cornbread with Cinnamon Honey Butter
If you’re looking for a delicious way to embrace the flavors of fall, let me introduce you to my cherished recipe for Pumpkin Cornbread with Cinnamon Honey Butter. This delightful treat combines the earthy sweetness of pumpkin with warm spices, all baked into a fluffy cornbread that’s perfect for any occasion. Whether you’re hosting a family gathering or simply enjoying a cozy night in, this dish will warm your heart and home.
What makes this recipe so special is its simplicity and versatility. It’s an ideal side for hearty soups and stews, or even as a standalone snack with a dollop of cinnamon honey butter. Every bite is a comforting reminder of autumn, making it one of my go-to recipes when the leaves start to change.
Why You’ll Love This Recipe
- Quick to prepare: With just 20 minutes of prep time, you can have this scrumptious cornbread ready in no time.
- Family favorite: Its sweet and spicy flavors appeal to everyone, making it great for kids and adults alike.
- Make-ahead option: Bake it ahead of time, and simply warm it up when you’re ready to serve.
- Perfectly moist: The addition of pumpkin ensures that every slice is tender and flavorful.
- Delicious topping: The homemade cinnamon honey butter takes this cornbread to the next level!
Ingredients You’ll Need
Cooking should be fun and easy! This Pumpkin Cornbread with Cinnamon Honey Butter uses simple, wholesome ingredients that you might already have in your pantry. Let’s gather what we need:
For the Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup milk (or plant-based milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- ⅓ cup brown sugar
For the Cinnamon Honey Butter
- ½ cup unsalted butter (or dairy-free butter), softened
- ¼ cup honey (or agave syrup)
- 1 teaspoon ground cinnamon
Variations
One of the best things about this recipe is its flexibility! Feel free to get creative with these fun variations:
- Add some crunch: Mix in chopped nuts like walnuts or pecans for added texture.
- Spice it up: Toss in some ginger or cloves if you want an extra kick of flavor.
- Cheesy delight: Stir in shredded cheese for a savory twist that’s sure to please.
- Fruit infusion: Fold in some dried cranberries or raisins for a bit of sweetness.
How to Make Pumpkin Cornbread with Cinnamon Honey Butter
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This step is crucial because it ensures your cornbread bakes evenly, giving it that lovely golden crust.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing these dry ingredients first helps distribute the leavening agents evenly throughout the batter for a fluffy texture.
Step 3: Combine Wet Ingredients
In another bowl, mix together pumpkin puree, milk, vegetable oil, and brown sugar until smooth. This step is important because it creates a creamy base that enhances the moisture content in your cornbread.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay! Overmixing can lead to dense bread instead of light and fluffy cornbread.
Step 5: Bake
Transfer the batter into a greased baking dish or cast-iron skillet. Bake for about 25 minutes or until golden brown and a toothpick inserted comes out clean. Watching it rise in the oven is one of the most satisfying parts!
Step 6: Make Cinnamon Honey Butter
While your cornbread is baking, whip together softened butter, honey, and cinnamon in a small bowl until fluffy. This simple topping adds just the right amount of sweetness to balance out your savory cornbread.
Step 7: Serve & Enjoy!
Once your cornbread has cooled slightly, slice it up and serve with generous dollops of cinnamon honey butter on top. Enjoy every bite as you savor those cozy fall flavors!
Pro Tips for Making Pumpkin Cornbread with Cinnamon Honey Butter
Creating the perfect Pumpkin Cornbread isn’t just about following the recipe; it’s about adding a little love and understanding to your process. Here are some tips to ensure your cornbread turns out delicious every time!
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Use Fresh Pumpkin Puree: If you can, opt for freshly roasted pumpkin instead of canned. It adds a deeper flavor and a touch of sweetness that enhances the overall taste.
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Don’t Overmix the Batter: Gently fold the ingredients together until just combined. Overmixing can lead to dense cornbread, while a light hand keeps it fluffy and tender.
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Experiment with Spices: While cinnamon is delightful, feel free to add a pinch of nutmeg or ginger for an extra layer of warmth. These spices complement pumpkin beautifully and give your cornbread a unique twist.
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Check for Doneness Early: Ovens can vary, so start checking your cornbread a few minutes before the suggested cooking time. A toothpick inserted in the center should come out clean when it’s ready.
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Let it Cool Slightly Before Serving: Allowing your cornbread to rest for about 10 minutes after baking helps it set up nicely, making it easier to cut into squares without crumbling.
How to Serve Pumpkin Cornbread with Cinnamon Honey Butter
Serving your Pumpkin Cornbread is just as important as making it! With its vibrant color and inviting aroma, this dish is perfect for gatherings or cozy family dinners. Here are some ideas on how to present it beautifully.
Garnishes
- Chopped Pecans: A sprinkle of chopped pecans on top adds crunch and a lovely nutty flavor that complements the sweetness of the cornbread.
- Fresh Herbs: A few sprigs of fresh rosemary or thyme not only look stunning but also introduce a fragrant element that balances the rich flavors.
Side Dishes
- Spicy Black Bean Chili: This hearty chili offers a wonderful contrast to the sweetness of the cornbread. The spice and depth from black beans create a satisfying meal.
- Mixed Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a crisp counterpoint to the warm cornbread.
- Roasted Vegetables: Seasonal roasted vegetables like carrots, squash, or Brussels sprouts bring earthy flavors that enhance the fall vibe of your meal.
- Apple Cider Vinaigrette Slaw: This tangy slaw made with shredded cabbage and apple cider vinegar offers brightness that pairs well with both the cornbread and any savory dishes you serve alongside it.
Enjoy baking and sharing this delightful seasonal treat!
Make Ahead and Storage
This Pumpkin Cornbread with Cinnamon Honey Butter is not only a delightful treat to enjoy fresh out of the oven, but it’s also perfect for meal prep! You can easily make it ahead of time and store it for later use, ensuring you have a delicious side on hand whenever you need it.
Storing Leftovers
- Allow the cornbread to cool completely before storing.
- Wrap the cornbread tightly in plastic wrap or aluminum foil.
- Place the wrapped cornbread in an airtight container.
- Store at room temperature for up to 2 days or in the refrigerator for up to a week.
Freezing
- Cut the cornbread into squares or wedges.
- Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container.
- Label the bag with the date and freeze for up to 3 months.
- For best quality, consume within 1-2 months.
Reheating
- To reheat from frozen, preheat your oven to 350°F (175°C).
- Remove the plastic wrap and place the cornbread on a baking sheet.
- Cover loosely with foil and heat for about 15-20 minutes until warmed through.
- For quicker reheating, microwave individual pieces on high for about 30 seconds.
FAQs
Here are some common questions you might have about this scrumptious recipe!
Can I use fresh pumpkin for Pumpkin Cornbread with Cinnamon Honey Butter?
Absolutely! Fresh pumpkin can be used in place of canned pumpkin. Just make sure to cook and puree it until smooth before adding it to your batter.
How should I serve Pumpkin Cornbread with Cinnamon Honey Butter?
This cornbread pairs beautifully with soups, stews, or as a standalone snack. Spread a generous layer of cinnamon honey butter on warm slices for an extra treat!
Can I make this Pumpkin Cornbread without eggs?
Yes! You can replace eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg as a great substitute.
Final Thoughts
I hope this Pumpkin Cornbread with Cinnamon Honey Butter becomes a regular in your fall repertoire! Its cozy flavors and delightful texture make it perfect for gatherings or quiet evenings at home. Enjoy every bite, and don’t forget to share your experiences—I’d love to hear how yours turns out!
Pumpkin Cornbread with Cinnamon Honey Butter
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the comforting embrace of fall with this Pumpkin Cornbread with Cinnamon Honey Butter. This delightful recipe combines the rich sweetness of pumpkin with warm spices to create a fluffy cornbread that’s perfect for any gathering or cozy night in. With just 20 minutes of preparation, you can whip up this seasonal treat that pairs wonderfully with hearty soups, stews, or simply enjoyed on its own. Topped with a luscious cinnamon honey butter, each slice will remind you of autumn’s warmth and charm.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup milk (or plant-based milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- ⅓ cup brown sugar
- ½ cup dairy-free butter, softened
- ¼ cup honey (or agave syrup)
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, milk, vegetable oil, and brown sugar until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
- Transfer the batter to a greased baking dish and bake for about 25 minutes or until golden brown and a toothpick comes out clean.
- While baking, prepare the cinnamon honey butter by whipping together softened butter, honey, and cinnamon until fluffy.
- Allow cornbread to cool slightly before serving with generous dollops of cinnamon honey butter.
Nutrition
- Serving Size: 1 slice (77g)
- Calories: 175
- Sugar: 8g
- Sodium: 199mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 4mg
