This pumpkin cornbread has been my go-to for crisp fall mornings and holiday gatherings ever since I first combined canned pumpkin with a trusty cornbread base. I discovered this blend one October while testing ways to use leftover pumpkin puree; the result struck the perfect balance between tender crumb and corn-forward texture. The warm spices—cinnamon, ginger, nutmeg, and a whisper of cloves—bring aromatic depth while the brown sugar and pumpkin keep the loaf moist and richly flavored. Family and friends started asking for it every time leaves turned, and it quickly became the recipe I bring to potlucks.

What makes this version special is the finish: a velvety cinnamon honey butter that turns each square into a bakery-style treat. The butter is whipped until airy, then sweetened with honey and powdered sugar and warmed by cinnamon — it melts into the warm cornbread and creates an irresistible glaze. Whether you serve it as a breakfast companion to coffee, a side for a fall stew, or a sweet slice at brunch, it reliably disappears from the plate. Expect crunchy edges, a soft center, and a fragrant, buttery finish.

Ingredients

• All-purpose flour: Use 1 cup of bleached or unbleached flour. It adds structure to the crumb; choose a trusted brand like King Arthur or Gold Medal for consistent results.
• Cornmeal: One cup of medium-grind cornmeal gives the characteristic corn texture. For a silkier crumb use fine grind, for more bite choose medium grind.
• Leaveners & salt: Baking powder and baking soda lift the loaf while salt balances sweetness — measure carefully for even rise.
• Warm spices: Cinnamon, ginger, nutmeg, and cloves create that cozy fall profile. Use fresh-ground spices where possible for maximum aroma.
• Brown sugar: Half a cup packed light brown sugar gives caramel notes and moisture — dark brown is fine for deeper flavor.
• Butter: Melted unsalted butter adds richness; if you only have salted butter, reduce added salt slightly.
• Pumpkin purée: One cup of canned pumpkin (not pumpkin pie filling) contributes moisture and a delicate pumpkin flavor — Libby's or store-brand 100% pumpkin works well.
• Sour cream: Half a cup adds tang and keeps the cornbread tender; Greek yogurt is an easy substitute if needed.
• Eggs: Two large eggs bind and enrich the batter; room temperature eggs incorporate more smoothly.

Instructions

Preheat and prepare: Preheat your oven to 375°F. Grease an 8x8-inch baking dish thoroughly with non-stick spray or butter, and line with parchment if you prefer clean edges. A hot oven is key for immediate rise and a crisp top — allow the oven to fully reach temperature before baking. Combine dry ingredients: In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. Sifting is optional but helps remove lumps and ensures even spice dispersion. Mix brown sugar and butter with pumpkin: In a separate bowl, break up the brown sugar with your fingertips to remove clumps, then whisk in the melted butter and canned pumpkin. The warmth of the butter helps dissolve the sugar and bloom the spices for better flavor integration. Add sour cream and eggs: Stir in the sour cream until smooth, then add the eggs one at a time, whisking to combine. Room temperature eggs emulsify more readily, producing a creamier batter and uniform crumb. Combine wet and dry: Pour the pumpkin mixture into the well in the center of the dry ingredients and gently fold with a rubber spatula until just combined. Overmixing develops gluten and makes the texture tough — stop when no streaks of flour remain. Bake: Pour batter into the prepared pan and smooth the top. Bake 25–30 minutes, rotating halfway through for even browning, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Edges should be golden and slightly crisp. Cool and cut: Let the cornbread cool in the pan on a wire rack for 10–15 minutes before cutting into squares. Cooling briefly lets the crumb set; serve warm for the best honey butter melt.

Storage Tips

Store cooled squares in an airtight container. At room temperature they remain tender for up to 48 hours; to extend life, refrigerate up to 5 days. For longer storage, freeze individual squares wrapped in plastic and placed in a freezer bag — they keep well for 2–3 months. To reheat, wrap a chilled or frozen square in foil and warm at 325°F for 10–15 minutes until heated through. If you’ve prewhipped the honey butter, keep it chilled and bring to room temperature before spreading so it softens but doesn’t separate.

Ingredient Substitutions

If you’re out of sour cream, full-fat Greek yogurt is a nearly identical swap at a 1:1 ratio and adds protein. To make this dairy-free, replace butter in the batter with neutral oil like avocado oil and use coconut yogurt instead of sour cream; omit the cinnamon honey butter or make a dairy-free version with plant-based spread. For a gluten-free version, sub a 1:1 gluten-free flour blend and ensure your cornmeal is certified GF. Brown sugar may be swapped for coconut sugar for a slightly deeper, less sweet profile.

Serving Suggestions

Serve warm slices with a generous dollop of the cinnamon honey butter and a sprinkling of flaky sea salt for contrast. For breakfast, pair with scrambled eggs and crisp bacon; for dinner, offer alongside chili, roasted turkey, or braised greens. Garnish with a light dusting of powdered sugar and a few toasted pepitas for texture at brunch. This loaf also works wonderfully cut into small squares for a buffet or coffee bar.

Cultural Background

Cornbread is a cornerstone of American regional cooking, especially in the South and Appalachia, where cornmeal was historically more available than wheat. This pumpkin variation bridges classic Southern cornmeal texture with autumnal harvest flavors common in holiday baking. Pumpkin paired with warming spices reflects a centuries-old tradition of using preserved winter squash in baked goods when fresh produce was scarce, creating both sustenance and celebration.

Seasonal Adaptations

In winter add chopped toasted pecans or crystallized ginger to the batter for crunch and extra warmth. For spring or summer, replace pumpkin with mashed sweet potato or apple purée and drop the ground cloves for a brighter spice profile. For the holidays, fold in 1/2 cup dried cranberries and a tablespoon of orange zest to boost festive flavors — these small swaps make the loaf feel tailored to the season.

Meal Prep Tips

Double the recipe and bake in a 9x13-inch pan for larger gatherings; you can also portion batter into muffin tins for grab-and-go breakfasts. Whip the cinnamon honey butter the day before and store covered in the fridge; bring it to room temperature or rewhip briefly before serving. Pack individual squares with a small container of butter for easy packed lunches or brunch boxes. Label and date frozen portions so you always have a quick treat on hand.

Whether you bake it for a weekday breakfast or for neighbors at the holidays, this pumpkin cornbread with cinnamon honey butter offers warmth, ease, and a few moments of pure comfort. Try making a double batch and share — it disappears fast.