Pumpkin Cornbread {with Cinnamon Honey Butter}

The perfect fall treat, Pumpkin Cornbread {with Cinnamon Honey Butter} is a delightful blend of pumpkin and warm autumn spices. This cornbread is not only moist and tender, but it also pairs beautifully with the creamy cinnamon honey butter, making it an ideal side for Thanksgiving or cozy family dinners. Whether you’re enjoying it with chili or as a sweet breakfast option, this cornbread is sure to impress.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of pumpkin keeps the cornbread incredibly moist while adding a rich flavor.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced bakers.
• Versatile Pairing: Enjoy it as a side dish with savory meals or slathered with butter for breakfast.
• Seasonal Appeal: The warm spices evoke the essence of fall, making it a festive addition to any meal.
• Family-Friendly: Everyone will love this comforting dish, making it great for gatherings or everyday enjoyment.

Tools and Preparation

Before diving into the recipe, gather the essential tools that will make your baking experience smooth and enjoyable.

Essential Kitchen Tools

• Mixing bowls
• Whisk
• Rubber spatula
• 8 by 8-inch baking dish
• Electric hand mixer

Why These Tools Matter

• Mixing bowls: Sturdy bowls are crucial for combining ingredients without spills or mess.
• Whisk: A good whisk ensures all dry ingredients are well combined for even texture.
• Rubber spatula: Perfect for folding batter gently to maintain fluffiness without overmixing.
• Electric hand mixer: Saves time and effort when whipping butter for the cinnamon honey butter.

Ingredients

The perfect fall cornbread! Flavored with pumpkin and autumn spices. It’s moist and tender and extra delicious when served with cinnamon honey butter!

For the Cornbread:

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light-brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs

For the Cinnamon Honey Butter:

• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

How to Make Pumpkin Cornbread {with Cinnamon Honey Butter}

Step 1: Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit. Prepare an 8 by 8-inch baking dish by spraying it with non-stick cooking spray.

Step 2: Prepare the Dry Ingredients

In a mixing bowl, whisk together:
1. All-purpose flour
2. Cornmeal
3. Baking powder
4. Baking soda
5. Salt
6. Ground cinnamon
7. Ground ginger
8. Ground nutmeg
9. Ground cloves

Mix these dry ingredients for about 20 seconds until well combined. Create a well in the center of this mixture and set aside.

Step 3: Combine Wet Ingredients

In another mixing bowl, add the brown sugar. Use your fingertips to break up any clumps until it’s smooth. Then add in the melted butter and canned pumpkin; whisk together until fully combined.

Step 4: Mix in Eggs and Sour Cream

Add sour cream and eggs to the pumpkin mixture. Stir until everything is well blended.

Step 5: Combine Wet and Dry Mixtures

Pour the wet mixture into the well you created in the dry ingredients. Gently fold everything together using a rubber spatula until just combined—be careful not to overmix; there should be no streaks of flour visible.

Step 6: Bake

Transfer the batter into your prepared pan, spreading it out evenly. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool Down

Allow the cornbread to cool slightly on a wire rack before cutting it into squares.

Step 8: Make Cinnamon Honey Butter

In a mixing bowl (or using a stand mixer), whip room temperature salted butter using an electric hand mixer until it’s smooth. Add in honey, powdered sugar, and ground cinnamon; mix on low speed until combined. Increase speed to high and whip until light and fluffy—this should take about 2-3 minutes.

Serve your delicious Pumpkin Cornbread warm with a generous spread of cinnamon honey butter! Enjoy!

How to Serve Pumpkin Cornbread {with Cinnamon Honey Butter}

Pumpkin cornbread is a delightful treat that can elevate any meal, especially during the fall season. It pairs beautifully with various dishes and can also be enjoyed on its own with a generous spread of cinnamon honey butter.

With a Warm Bowl of Soup

• Chili – The spicy flavors of chili complement the sweetness of the pumpkin cornbread perfectly.
• Butternut Squash Soup – A creamy soup that highlights the autumnal flavors found in the cornbread.
• Vegetable Stew – This hearty option provides a comforting experience alongside the moist cornbread.

As a Breakfast Option

• With Eggs – Serve warm slices alongside scrambled or poached eggs for a satisfying breakfast.
• Yogurt and Fruit – Top with yogurt and seasonal fruits for a refreshing morning treat.

For Holiday Gatherings

• Thanksgiving Dinner – A perfect side dish to accompany turkey and all the trimmings.
• Potluck Events – Easy to transport, this cornbread is sure to be a crowd-pleaser at gatherings.

How to Perfect Pumpkin Cornbread {with Cinnamon Honey Butter}

Achieving the perfect pumpkin cornbread is simple when following a few key tips. These suggestions will help ensure your dish comes out moist, flavorful, and irresistibly delicious.

• Use Fresh Ingredients – Ensure your baking powder and baking soda are fresh for maximum rise and fluffiness.
• Mix Carefully – Fold the wet ingredients into the dry ingredients just until combined to avoid overmixing, which can make the cornbread dense.
• Check Doneness – Use a toothpick to check for doneness; it should come out clean or with just a few crumbs attached.
• Cool Properly – Allow the cornbread to cool slightly in the pan before slicing to maintain its moisture and texture.

Best Side Dishes for Pumpkin Cornbread {with Cinnamon Honey Butter}

Pumpkin cornbread pairs wonderfully with several side dishes, enhancing any meal’s flavor profile. Here are some excellent options to consider serving alongside your cornbread.

1. Roasted Vegetables – A mix of seasonal veggies roasted until caramelized makes for a healthy complement.
2. Green Salad – A fresh salad with mixed greens, nuts, and vinaigrette adds brightness to your meal.
3. Mashed Potatoes – Creamy mashed potatoes provide comfort and balance against the sweet cornbread.
4. Grilled Chicken – Juicy grilled chicken served with herbs enhances both flavor and protein content.
5. Stuffed Peppers – Colorful peppers filled with rice, beans, or ground meat make for an eye-catching side.
6. Sautéed Greens – Collard greens or spinach sautéed in garlic add nutrition and earthiness to your plate.

Common Mistakes to Avoid

Making pumpkin cornbread can be a delightful experience, but there are common mistakes that could undermine your result.

• Using stale ingredients: Always check the freshness of your baking powder and spices. Stale ingredients can lead to flat or flavorless cornbread.
• Not measuring accurately: Baking is a science. Use a kitchen scale or measuring cups for precision, as even slight variations can affect texture.
• Overmixing the batter: Mix the wet and dry ingredients just until combined. Overmixing can make your cornbread dense and tough instead of light and fluffy.
• Skipping the cooling step: Allow your cornbread to cool slightly before cutting. This helps it set and makes slicing easier without crumbling.
• Ignoring oven temperature: Make sure your oven is preheated to 375 degrees Fahrenheit. An unheated oven can affect baking time and consistency.

Refrigerator Storage

• Store leftover pumpkin cornbread in an airtight container.
• It will keep well in the refrigerator for up to 5 days.

Freezing Pumpkin Cornbread {with Cinnamon Honey Butter}

• Wrap individual pieces tightly in plastic wrap or aluminum foil.
• Place them in a freezer-safe bag or container to prevent freezer burn.
• This cornbread can be frozen for up to 3 months.

Reheating Pumpkin Cornbread {with Cinnamon Honey Butter}

• Oven: Preheat to 350°F, place cornbread on a baking sheet, cover with foil, and heat for about 10-15 minutes.
• Microwave: Heat slices on a microwave-safe plate for about 20-30 seconds until warm.
• Stovetop: Warm slices in a skillet over medium heat for about 2-3 minutes per side until heated through.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned for Pumpkin Cornbread {with Cinnamon Honey Butter}?

Yes, you can use fresh pumpkin puree. Just ensure it’s well-cooked and blended smooth before adding it to the mixture.

How do I make my Pumpkin Cornbread {with Cinnamon Honey Butter} sweeter?

To increase sweetness, you can add more brown sugar or honey according to your taste preference before mixing the wet ingredients.

Can I add nuts or chocolate chips to this recipe?

Absolutely! Feel free to customize by adding walnuts, pecans, or chocolate chips for added texture and flavor.

What should I serve with Pumpkin Cornbread {with Cinnamon Honey Butter}?

This cornbread pairs beautifully with soups, stews, or as a side dish at Thanksgiving dinners.

Conclusion

Pumpkin Cornbread {with Cinnamon Honey Butter} is an inviting recipe perfect for fall gatherings. Its moist texture and warm spices make it appealing to everyone. Don’t hesitate to customize it with your favorite mix-ins like nuts or fruits!

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