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Cozy Homemade Pumpkin Cornbread

This Pumpkin Cornbread is a moist, tender, subtly sweet fall-inspired twist on classic cornbread, packed with wholesome pumpkin goodness and warm spices. Quick to prepare and easy to bake, it's a comforting treat perfect for any fall occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Breakfast, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Pumpkin Puree 100% pumpkin, not pumpkin pie filling
  • 1 cup Cornmeal medium grind preferred
  • 1/4 cup Honey or Maple Syrup adjust to taste
  • 1 cup Almond Milk any milk will work
  • 2 large Eggs
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 2 tbsp Melted Butter or Coconut Oil optional

Equipment

  • 8x8-inch baking dish
  • Large Mixing Bowl
  • Medium-sized bowl
  • Whisk
  • Sifter
  • Spatula
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter or cooking spray, or line it with parchment paper for easy removal.
  2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, honey or maple syrup, almond milk, eggs, and melted butter or coconut oil (if using) until smooth and combined.
  3. Step 3: In a separate, medium-sized bowl, sift together the cornmeal, baking powder, salt, and cinnamon.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients. Gently fold and stir just until combined. Avoid overmixing; a few small lumps are acceptable.
  5. Step 5: Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
  6. Step 6: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Step 7: Remove from the oven and let it cool in the pan for about 10 minutes before slicing.
  8. Step 8: Slice and serve warm or at room temperature. Garnish with butter, extra honey, or whipped cream if desired.

Notes

Substitutions & Additions: Granulated sugar or brown sugar can be used in place of honey/maple syrup. Any dairy or plant-based milk can replace almond milk. Enhance fall flavor with a pinch of nutmeg, ginger, cloves, or swap cinnamon for 1 teaspoon of pumpkin pie spice. Mix in 1/2 cup chocolate chips, dried cranberries, chopped pecans, walnuts, or fresh cranberries. For a lighter texture, substitute 1/4 cup of the cornmeal with all-purpose flour. If making muffins, bake for 18-22 minutes in a 12-cup muffin tin.
Tips for Success: Do not overmix the batter to avoid tough cornbread. Use room temperature eggs and milk for a smoother, more uniform texture. Always perform the toothpick test to check for doneness. Allow the cornbread to cool for 10 minutes in the pan before slicing to prevent crumbling. Dry ingredients can be prepped the night before and stored in an airtight container for a quick morning bake.
Storage: Store cooled cornbread in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to 5 days. It freezes well; wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, for up to 2-3 months. Thaw at room temperature or reheat gently.