When I first stumbled on the idea of Pumpkin Cornbread with Cinnamon Honey Butter, it was one of those kitchen moments where curiosity met comfort food magic. I’d been playing around with fall baking bread ideas when the thought hit me: what if the sweet, cozy pumpkin flavor met the grainy, slightly crunchy cornmeal texture, topped with a cinnamon honey butter that melts and shines on every slice? That little idea spiraled fast. My first batch was a bit of an experiment, but the first bite? Instant hook. The pumpkin added this luscious moistness that cornbread often misses, while the cinnamon honey butter spread elevated every crumb into a sweet spiced butter dream. It’s that perfect balance of fall baking bread vibes—warm, inviting, and just a little unexpected.
This Pumpkin Cornbread with Cinnamon Honey Butter is special because it blends bold flavors without fuss. No fancy ingredients or tricky steps, just a confident mix of pantry staples and a few delightful twists—like using pumpkin puree for a moist pumpkin cornbread texture and swirling in that homemade cinnamon honey butter spread that I can’t stop making. Serving it right from the pan with butter melting over the top? That’s my sweet spot. It’s like autumn in every forkful.
If you’re that adventurous cook who loves recipes that bring big flavor without extra stress, you’re going to want to dive into this Pumpkin Cornbread with Cinnamon Honey Butter. Let’s get those ovens warm and taste buds ready because this recipe is all about delicious discoveries you can make your own!
Gather These Ingredients:
This Pumpkin Cornbread with Cinnamon Honey Butter comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need:
- 1 cup yellow cornmeal (look for the fine or medium grind for ideal texture)
- 1 cup all-purpose flour (for that tender crumb we want)
- 1/2 cup granulated sugar (balances the pumpkin sweetness perfectly)
- 1 tablespoon baking powder (makes the cornbread rise just right)
- 1/2 teaspoon baking soda (helps with lift and texture)
- 1/2 teaspoon salt (brings out all the flavors)
- 1 cup canned pumpkin puree (not pumpkin pie filling—pure pumpkin! This is what gives your moist pumpkin cornbread that signature fall taste)
- 2 large eggs (I always reach for farm-fresh when I can for the richest flavor)
- 1/2 cup buttermilk (adds a slight tang and moistness; no buttermilk? Try regular milk with a splash of lemon juice)
- 1/4 cup unsalted butter, melted (this is the base for our batter and the first love in our sweet spiced butter)
- For the Cinnamon Honey Butter Spread:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey (grab a local or wildflower honey if possible for that deep, floral sweetness)
- 1 teaspoon ground cinnamon (this brings the warm spice note that makes the butter irresistible)
Want to switch things up in your Pumpkin Cornbread with Cinnamon Honey Butter? Try swapping regular sugar with brown sugar for a richer molasses flavor. Or experiment with a splash of maple syrup in your cinnamon honey butter spread. For a slight crunch, toss in chopped pecans or walnuts. If you’re curious, some fellow cooks have even added a pinch of ground nutmeg or ginger to the batter for an extra layer of spice. For sourcing your cornmeal and pumpkin, international aisles often carry great quality cornmeal, and canned pumpkin is usually found with the baking goods.
Let’s Make This Happen!
This Pumpkin Cornbread with Cinnamon Honey Butter takes about 40 minutes from start to finish and is totally worth every second. Here’s our step-by-step guide to baking joy:
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan or line it with parchment paper (this makes clean-up simpler and helps the edges stay tender).
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until combined. This blend sets the stage for your moist pumpkin cornbread.
- In another bowl, beat the wet ingredients: Combine pumpkin puree, eggs, buttermilk, and melted butter. Don’t skip whisking these well—the pumpkin’s smoothness blends everything beautifully.
- Combine wet and dry: Pour wet into dry and gently mix with a spatula until just combined. Resist the urge to over-stir; a little batter lump is perfect here to keep your bread tender.
- Pour the batter into your prepared pan and smooth out the surface with your spatula.
- Bake for about 25-30 minutes, but keep an eye out—this Pumpkin Cornbread with Cinnamon Honey Butter will be done when a toothpick inserted in the center comes out clean and the edges turn a beautiful golden brown.
- While the cornbread is baking, make your cinnamon honey butter spread: Simply mix softened butter, honey, and cinnamon in a small bowl until creamy and combined.
- As soon as your Pumpkin Cornbread with Cinnamon Honey Butter comes out of the oven, slather that sweet spiced butter over the hot slices. The butter melts right in, creating a glossy, flavorful shine.
If your Pumpkin Cornbread with Cinnamon Honey Butter seems a little dense the first time, try swapping in a touch more buttermilk or beating your eggs a bit more before mixing. A light hand when folding batter can make all the difference!
Pro tip: While your cornbread is baking, prep the cinnamon honey butter spread and have a little nibble of that honey on its own. It’s addictive! This step is where the magic happens—don’t skip it.
Serving Ideas & Pairings!
My go-to way of serving this Pumpkin Cornbread with Cinnamon Honey Butter is still warm, fresh from the oven, with a thick smear of that cinnamon honey butter spread melting into every nook. It’s cozy, sweet, and downright addictive.
This sweet spiced butter pairs beautifully with gooey pulled pork, hearty chili, or even a fresh autumn salad. For a true fall feast, I love serving this Pumpkin Cornbread with Cinnamon Honey Butter alongside roasted butternut squash with ground turkey—a recipe you’ll adore for its comforting, savory contrast.
Lazy weekends call for digging into this moist pumpkin cornbread with a drizzle of extra honey or a dollop of whipped cream cheese for a fun twist. Leftovers? Toast ’em up the next day and spread with a swipe of cinnamon honey butter for a breakfast treat.
When feeding a crowd, this Pumpkin Cornbread with Cinnamon Honey Butter is always a hit. People’s eyes light up when they see that golden crust and the way the sweet spiced butter shines over the top. For holiday gatherings, try serving it with a one-pan chicken dinner with buttered noodles or garlic butter beef bites with creamy mashed potatoes, both easy crowd-pleasers that play so well with this bread.
Common Questions About This Recipe
Can I prep this Pumpkin Cornbread with Cinnamon Honey Butter in advance?
Absolutely! You can mix the batter and keep it in the fridge for up to 24 hours before baking—it actually develops deeper flavor. The cinnamon honey butter spread can be made ahead and refrigerated too; just bring to room temperature before serving.
What can I use instead of buttermilk in this Pumpkin Cornbread with Cinnamon Honey Butter?
No buttermilk? No problem! Use regular milk and add a teaspoon of lemon juice or white vinegar, let it sit for 5 minutes, and voilà—a quick buttermilk substitute that keeps your moist pumpkin cornbread soft.
Is there a gluten-free option for this Pumpkin Cornbread with Cinnamon Honey Butter?
Yes, for sure! Swap the all-purpose flour for a gluten-free baking blend. Just keep an eye during baking, as it might take a couple of minutes longer.
Can I add nuts or chocolate chips?
Totally. Toasted pecans or walnuts add a lovely crunch, or ripple in some semi-sweet chocolate chips for a sweet surprise that plays off the cinnamon honey butter spread.
How do I scale this Pumpkin Cornbread with Cinnamon Honey Butter recipe up or down?
This recipe scales beautifully. Double everything for a 9×13 pan or halve it for a smaller batch. Just watch baking times; smaller batches bake faster!
Why is my Pumpkin Cornbread with Cinnamon Honey Butter dry?
If you notice dryness, try a touch more pumpkin puree or buttermilk next time. Also, avoid overbaking; start checking at 25 minutes.
Can I freeze the baked Pumpkin Cornbread with Cinnamon Honey Butter?
Yes! Wrap slices tightly, freeze, and toast or rewarm in the oven when you want a quick bite of cozy fall baking bread.
My Final Take
This Pumpkin Cornbread with Cinnamon Honey Butter recipe earned its spot on MilaBites because it hits all the right notes for me: easy, flavorful, and full of seasonal joy. It’s a recipe keeper for fall, whether you want a last-minute side or a sweet treat that’s anything but boring.
My Top Pumpkin Cornbread with Cinnamon Honey Butter Tips:
- Use pure pumpkin puree, not pumpkin pie filling, for best moist pumpkin cornbread texture.
- Don’t overmix your batter; tender crumb is key.
- Make the cinnamon honey butter spread ahead to let flavors meld.
Over the months, I tested versions with brown butter in the spread, a pinch of nutmeg in the batter, and a maple-honey blend for sweetness. While those all get nods of approval, the classic cinnamon honey butter spread always steals the show.
If you’re curious about similar flavor-packed meals, you’ll enjoy my roasted butternut squash with ground turkey or the one-pan chicken dinner with buttered noodles. For a hearty, comforting combo, pair this Pumpkin Cornbread with Cinnamon Honey Butter with garlic butter beef bites with creamy mashed potatoes for a meal that soothes and satisfies.
Now it’s your turn to take this Pumpkin Cornbread with Cinnamon Honey Butter on a flavor adventure. Tweak it, add your twist, and share what makes it yours. Trust me—this recipe brings smiles and keeps folks coming back for more. Ready, set, bake!
For more inspiration, check out these mom-friendly takes on Pumpkin Cornbread with Cinnamon Honey Butter for delicious family-friendly ideas: Pumpkin Cornbread {with Cinnamon Honey Butter} – Cooking Classy, Moist Pumpkin Cornbread – House of Nash Eats, and a lively discussion on Pumpkin Cornbread with cinnamon honey butter.
Pumpkin Cornbread with Cinnamon Honey Butter
Moist and flavorful pumpkin cornbread paired with a rich cinnamon honey butter, perfect for a comforting fall treat or festive side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- For Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, then add pumpkin puree, milk, and vegetable oil; mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While cornbread is baking, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon until smooth.
- Let cornbread cool slightly before slicing and serving with a generous spread of cinnamon honey butter.
Notes
For extra moisture, try stirring in 1/4 cup of sour cream or Greek yogurt into the batter before baking.