This pumpkin cornbread is a warm ode to fall that pairs perfectly with autumn comfort food. Super easy to make in a skillet and topped with maple butter, eat this tasty pumpkin cornbread as a side or snack all season!
Cornbread with Pumpkin for Fall
We all know that cornbread is a perfect and delicious side for almost any comfort meal. This pumpkin cornbread takes the quintessential comfort side dish and blends it with all of the comforts of fall.
Made with pumpkin puree, real cornmeal, and pumpkin spice blend, this autumn-flavored cornbread can be a snack – or even breakfast! This recipe bakes in a skillet for easy cleanup and a rustic feel.
Topped with homemade maple butter for a rich and slightly sweet flavor, it’s delicious any time of day!
This pumpkin recipe is perfect for Thanksgiving too, right before you make spiced persimmon bread or this traditional fruit cake for the Christmas season!
Related: Pumpkin Dinner Rolls
How to Make Pumpkin Cornbread
This comforting recipe calls for a pumpkin spice blend, which is super easy to make on your own. Which, I highly recommend that you do for the best flavor!
For simple instructions on how to make your own pumpkin pie spice blend, follow this easy recipe. You’ll need these spices:
- cinnamon
- ginger
- nutmeg
- ground cloves
- ground allspice
- ground black pepper
Ingredients
For the Pumpkin Cornbread
All-purpose flour: I prefer to use organic flour, but whatever you have on hand works just fine.
Yellow cornmeal: I like to use this cornmeal, but any you have on hand will be okay.
Baking powder
Baking soda
Salt
Pumpkin spice blend: Feel free to use a store-bought pumpkin spice blend, but I prefer to make my own with the instructions above. It’s so delicious!
Brown sugar
Unsalted butter
Pumpkin puree: I usually use homemade, but canned pumpkin puree works just as well.
Sour cream: An unexpected ingredient that really adds to the taste!
Eggs: Any eggs you have are great, they’ll need to be at room temperature so make a mental note!
For the Maple Butter
Salted butter: This butter should be softened so it will all blend together easily.
Maple syrup: Definitely use pure maple syrup that comes from a tree here, none of the fake stuff! It makes all the difference, trust.
Powdered sugar
Cinnamon
Pumpkin Cornbread Recipe
This is a super easy recipe to whip up, and the best part is that it’s really easy to clean up too. Using a cast iron skillet makes for a warm and rustic pumpkin cornbread as well as a quick clean-up!
Note: If you don’t have a cast iron skillet use a 9×9″ baking pan.
Make the Cornbread
First, preheat the oven to 350°F (175°C). While it heats, grease a 10” cast iron skillet with butter.
Next, in a medium-sized mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and pumpkin spice.
Make a well in the center of the flour mixture to pour the wet ingredients in and set it aside for now.
Then, in a separate bowl, add the brown sugar, melted butter, and fresh or canned pumpkin puree. Whisk it to combine the ingredients.
Next, add in the sour cream and eggs and mix until it’s well blended.
Pour the pumpkin mixture into the flour mixture and fold together using a rubber spatula until it is just combined.
Pour the pumpkin cornbread batter into the prepared cast iron pan and spread it around evenly.
Place the cast iron pan into the preheated oven and bake it for 25-30 minutes.
Once the pumpkin cornbread is finished baking, set the skillet on a wire rack to cool and begin preparing the whipped cinnamon maple butter.
Make the Maple Butter
In a medium bowl, whip the softened butter with an electric handheld mixer until it’s smooth and fluffy.
Then add in the maple syrup, powdered sugar, and ground cinnamon. Mix on low speed until combined, then increase the speed to high and continue whipping the butter mixture until light and fluffy.
Enjoy Fall Comfort Food
Now it’s time to eat this deliciously spiced pumpkin-y and maple-y buttered cornbread!
Cut the pumpkin cornbread into wedges and serve with the maple butter. If you’re feeling fancy, use a piping bag to pipe the butter on top of the cornbread wedges.
Serve pumpkin cornbread in accompaniment with chilis, stews, or soups. It’s perfect with fall comfort food! It also stands on its own as a snack or for breakfast.
It would be a wonderful addition to the Thanksgiving table alongside spiced cranberry sauce, fermented honey cranberries, pickled cranberries, roasted Brussels sprouts, and mashed or roasted butternut squash.
Store leftover pumpkin cornbread in an airtight container for up to 2 days at room temperature. Store the whipped maple butter in an airtight container for up to 1 week in the refrigerator.
Enjoy the fall flavors!
More Pumpkin Recipes
- Quick Pickled Pumpkin
- No Bake Pumpkin Coconut Cups
- Homemade Pumpkin Butter
- Pumpkin Pie Leather Roll-Ups
- Pumpkin Granola
- Roasted Pumpkin Wedges
- Pumpkin Dinner Rolls
Pumpkin Cornbread with Maple Butter
Equipment
- Piping Bags and Tips optional
Ingredients
For the Pumpkin Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin spice blend
- ½ cup brown sugar packed
- ¼ cup unsalted butter melted
- 1 cup pumpkin puree canned or homemade
- ½ cup sour cream
- 2 large eggs at room temperature
For the Maple Butter
- ½ cup butter softened
- ⅓ cup pure maple syrup
- ¼ cup powdered sugar
- 1 teaspoon cinnamon
Instructions
For the Pumpkin Cornbread
- Preheat oven to 350°F (175°C). Prepare a 10” cast iron skillet with butter.
- In a mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and pumpkin spice. Make a well in the center of the flour mixture and set aside.
- In a separate bowl, add the brown sugar, melted butter, and pumpkin puree. Whisk to combine. Add in the sour cream and eggs and mix until well blended.
- Pour the pumpkin mixture into the flour mixture and fold together using a rubber spatula until just combined.
- Pour the batter into the prepared cast iron pan and spread the batter evenly.
- Bake in a preheated oven for 25-30 minutes.
- Set the cornbread on a wire rack to cool and begin preparing the whipped cinnamon maple butter.
For the Maple Butter
- In a medium bowl, whip the butter with an electric handheld mixer until smooth and fluffy.
- Add in the maple syrup, powdered sugar, and ground cinnamon. Mix on low speed until combined, then increase the speed to high and continue whipping the butter mixture until light and fluffy.
- Cut the cornbread into wedges and serve with the butter or place the butter into a piping bag and pipe the butter on top of the cornbread wedges. Enjoy!
Notes
- Store leftover cornbread in an airtight container for up to 2 days at room temperature.
- Store the whipped maple butter in an airtight container for up to 1 week in the refrigerator.
- Adjust the level of sweetness by adding more or less of the brown sugar.
- If you don’t have a cast-iron skillet you can use a 9×9″ baking pan.
- Serve this cornbread in accompaniment with chilis, stews, or soups. Or enjoy it as a snack or for breakfast.
The best cornbread recipe ever! Even my husband who isn’t excited by pumpkin spice keeps coming back for more. Thank you, this is a keeper!
I’m so happy you liked this recipe, Linda! Enjoy!!