Name: Pumpkin Cornbread with Cinnamon Honey Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/3 cup brown sugar; 1 cup pumpkin puree; 3/4 cup buttermilk; 2 large eggs; 1/4 cup melted butter; 1/2 cup unsalted butter, softened; 2 tablespoons honey; 1/2 teaspoon ground cinnamon; 1 pinch salt

There’s something irresistibly comforting about warm, golden cornbread, but when you bring pumpkin and cinnamon honey butter into the mix, you elevate it into something truly unforgettable. This Pumpkin Cornbread with Cinnamon Honey Butter is soft, moist, and infused with a cozy autumn flavor that makes every bite a warm hug in edible form. Whether you’re pairing it with chili, roast chicken, or simply enjoying a slice with tea, this cornbread recipe adds a seasonal twist to a classic favorite.

The addition of pumpkin puree brings not only flavor but extra moisture, giving the cornbread a tender, cake-like texture without compromising its rustic charm. And the cinnamon honey butter? It’s the crowning glory. Sweet, spiced, and silky, it melts beautifully into the warm cornbread, creating a rich and flavorful contrast you won’t soon forget.

Why You’ll Love This Pumpkin Cornbread

It’s incredibly easy to make with basic pantry ingredients.
Perfectly balanced between sweet and savory.
A fantastic alternative to traditional cornbread, ideal for fall dinners or Thanksgiving.
Kid-friendly and crowd-pleasing.
The cinnamon honey butter alone is worth making on repeat.

What Kind of Cornmeal Should I Use?

For this recipe, medium-grind yellow cornmeal works best. It provides just the right amount of texture without being too gritty or too fine. Avoid using coarse cornmeal, which can make the bread too crumbly. If you prefer a smoother bite, opt for finely ground cornmeal—but know it will yield a softer, more cake-like result.

Ingredients for the Pumpkin Cornbread with Cinnamon Honey Butter

Each ingredient in this pumpkin cornbread plays a delicious role, combining to create a moist, flavorful bite with a dreamy topping.

Yellow cornmeal – Adds that classic cornbread grit and golden flavor.
All-purpose flour – Helps provide structure and balances the texture.
Baking powder & baking soda – Give rise and lightness.
Salt – Enhances the sweet and savory flavors.
Ground cinnamon & nutmeg – Add a cozy spiced flavor that complements the pumpkin.
Brown sugar – Adds warmth and moisture.
Pumpkin puree – The star ingredient, bringing moisture and a rich, earthy flavor.
Buttermilk – Contributes tang and tenderness.
Eggs – For structure and richness.
Melted butter – Adds flavor and softness.

For the Cinnamon Honey Butter:

Unsalted butter – Softened for easy spreading.
Honey – Naturally sweetens and enhances the cornbread.
Cinnamon – Warms up the butter with autumnal spice.
Pinch of salt – Balances sweetness.

How To Make the Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat & Prep

Preheat your oven to 375°F and grease an 8×8-inch baking pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat together the pumpkin puree, brown sugar, buttermilk, eggs, and melted butter until smooth and well combined.

Step 4: Combine & Bake

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Step 5: Make the Cinnamon Honey Butter

While the cornbread bakes, beat together softened butter, honey, cinnamon, and a pinch of salt until light and fluffy.

Step 6: Serve Warm

Let the cornbread cool slightly before slicing. Serve warm with a generous spread of cinnamon honey butter.

How to Serve and Store Pumpkin Cornbread

This pumpkin cornbread serves 6 to 8 people and is best enjoyed warm. If you’re serving it at a dinner party or Thanksgiving feast, slice it into squares and arrange it on a bread basket lined with a tea towel for that homey touch.

To store leftovers, wrap tightly in foil or keep in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for 5 days. Reheat gently in the microwave or oven before serving.

For freezing, wrap slices individually and freeze for up to 3 months. Thaw and warm before spreading with butter.