I bake tender, moist cornbread infused with pumpkin and warm spices, then top it with a light and dreamy cinnamon-infused honey butter that elevates every bite into fall perfection.

Pumpkin Cornbread with Cinnamon Honey Butter

Why I’ll Love This Recipe

I’m all about the layered flavors and effortless feel. The pumpkin keeps it delightfully moist and autumnal, while the cinnamon honey butter adds a luscious, spiced sweetness that turns simple cornbread into something indulgent. It’s the kind of recipe that makes kitchens smell amazing and invites everyone to dig in.

Ingredients

(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cornbread:

All‑purpose flour
Cornmeal
Baking powder & baking soda
Salt
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Light brown sugar
Unsalted butter (melted)
Canned pumpkin purée
Sour cream
Eggs

For the Cinnamon Honey Butter:

Salted butter
Honey
Powdered sugar
Ground cinnamon

Directions

I preheat the oven to 375 °F (190 °C) and lightly grease an 8×8‑inch baking dish.
I whisk the dry ingredients—flour, cornmeal, leavenings, salt, and spices—until well combined.
In another bowl, I break up the brown sugar with my fingers, then whisk in melted butter and pumpkin. I stir in the sour cream and eggs until smooth.
I pour the wet mixture into the center of the dry ingredients and fold gently until just combined.
I spread the batter evenly in the pan and bake for about 25–30 minutes, or until a toothpick comes out clean.
While it cools slightly, I whip salted butter until smooth, then add honey, powdered sugar, and cinnamon. I whip on low to combine, then high until light and fluffy.
I slice the warm cornbread and spread or dollop the cinnamon honey butter on top for serving.

Servings and timing

Serves: 12
Prep time: ~20 minutes
Cook time: ~25 minutes
Total time: ~45 minutes

Storage/reheating

I let the cornbread cool fully before storing it in an airtight container at room temperature. It stays moist and delicious for about 2 days, or I freeze slices for longer. When I’m ready to enjoy, I gently warm it and top with fresh cinnamon honey butter.

Variations

If I need it gluten-free, I substitute the all‑purpose flour with a blend that contains xanthan gum—textures stay wonderful.
For a more rustic or bold flavor, I might drizzle extra honey or stir in a pinch of pumpkin pie spice.
Occasionally, I swap sour cream for Greek yogurt for a tangy twist, or add chopped pecans for crunch.

FAQs

1. Can I make this gluten‑free?

Yes, I swap in a gluten‑free all‑purpose flour blend (with xanthan gum) and it turns out nicely.

2. Can I prepare the butter ahead of time?

Definitely—I make the cinnamon honey butter ahead and store it in the fridge. I just let it soften before whipping and serving.

3. Can I use fresh pumpkin instead of canned?

Yes, as long as I cook and puree it well and drain excess moisture—it works beautifully.

4. Can I bake it in a different pan?

Absolutely—just know that a larger pan will bake faster (thinner slices) and a smaller one might need more time. I always watch it closely.

5. How long does the cornbread stay fresh?

If stored at room temperature in an airtight container, it stays delightfully fresh for up to 2 days. You can freeze leftovers for longer.

Conclusion

I adore how this Pumpkin Cornbread with Cinnamon Honey Butter blends homey comfort with cozy autumn flavors. It’s effortless to make, invitingly warm, and just sweet enough to feel indulgent. I keep thinking about pairing it with soups, serving it at brunch, or trying it next with a maple glaze or chopped pepitas for texture.