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
Scale
- 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