Soft, moist, and subtly sweet, this Pumpkin Cornbread blends classic cornbread with smooth pumpkin and warm spices. It’s a cozy side or snack that elevates any meal with its seasonal flair and tender crumb.

Why You’ll Love This Recipe

• Moist and tender – pumpkin adds moisture and tenderness

• Warm spices – cinnamon, nutmeg, and cloves for cozy flavor

• Versatile – great with chili, soups, or as a breakfast treat

• Simple to make – one-bowl mix, no stand mixer required

ingredients

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

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• ½ cup granulated sugar (or brown sugar for richer flavor)

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• 1 cup canned pumpkin puree

• 2 large eggs

• ½ cup milk (or buttermilk)

• ½ cup melted butter (or vegetable oil)

• 1 tsp vanilla extract

directions

1. Preheat & prepare
   Preheat oven to 375 °F (190 °C). Grease an 8×8″ baking pan or line it with parchment.

2. Combine dry ingredients
   In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. Mix wet ingredients
   In another bowl, whisk pumpkin puree, eggs, milk, melted butter, and vanilla until smooth.

4. Combine batters
   Pour wet ingredients into dry and stir gently until just combined—do not overmix.

5. Bake
   Spread batter evenly in the prepared pan. Bake 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

6. Cool & serve
   Let cool in pan for 10 minutes, then slice and serve warm.

Servings and timing

• Servings: 9 squares

• Prep time: 10 minutes

• Bake time: 20–25 minutes

• Total time: ~35 minutes

Variations

• Cheesy version: Stir in ½ cup shredded cheddar or pepper jack for savory contrast

• Add-ins: Fold in ½ cup corn kernels, chopped green chilies, or chopped nuts

• Gluten-free: Substitute with gluten-free flour blend

• Sweet topping: Drizzle warm honey or maple syrup, or top with whipped cream

• Spiced-up: Increase cinnamon or add ½ tsp ginger or cardamom

storage/reheating

• Room temperature: Store in an airtight container for up to 2 days

• Refrigerator: Keeps for up to 5 days—warm slices before serving

• Freezer: Wrap individual squares and freeze for up to 2 months; thaw and reheat in oven at 350 °F for 8–10 minutes

FAQs

Can I use fresh pumpkin instead of canned?

Yes—use roasted and strained pumpkin puree. It may be slightly wetter, so drain any excess moisture before mixing.

Can I make this dairy-free?

Absolutely—substitute milk with plant milk and use melted coconut oil instead of butter.

Is this recipe very sweet?

It’s mildly sweet. You can reduce sugar to ⅓ cup or use brown sugar for deeper flavor.

Can I bake in a loaf pan?

Yes—use an 8½×4½″ loaf pan and bake for 35–40 minutes, until a skewer comes out clean.

How do I prevent dryness?

Do not overbake—start checking at 20 minutes, and keep pumpkin puree accurate.

Can I make mini cornbread muffins?

Yes—pour into a greased or lined muffin tin, bake 12–15 minutes for 12–15 mini muffins.

Can I skip spices?

Yes—omit cloves and nutmeg, or replace with pumpkin pie spice blend.

What pairing works best?

Serve with soups (like chili), butter and honey, or alongside scrambled eggs for breakfast.

Can I double the recipe?

Yes—double ingredients and bake in a 9×13″ pan for 30–35 minutes.

Conclusion

Pumpkin Cornbread is an easy, flavorful twist on a timeless classic—moist, aromatic, and adaptable. Whether served with soups, stews, or enjoyed solo, it’s sure to become a fall favorite (or year-round comfort!).

Pumpkin Cornbread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophia
• Total Time: 35 minutes
• Yield: 9 squares
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft, moist, and subtly sweet, this Pumpkin Cornbread blends classic cornbread with smooth pumpkin and warm spices. It’s a cozy side or snack that elevates any meal with its seasonal flair and tender crumb.

---

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

½ cup granulated sugar (or brown sugar)

2 tsp baking powder

½ tsp baking soda

1 tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

1 cup canned pumpkin puree

2 large eggs

½ cup milk (or buttermilk)

½ cup melted butter (or vegetable oil)

1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375 °F (190 °C). Grease an 8×8″ baking pan or line it with parchment.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk pumpkin puree, eggs, milk, melted butter, and vanilla until smooth.
4. Pour wet ingredients into dry and stir gently until just combined—do not overmix.
5. Spread batter evenly in the prepared pan. Bake 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. Let cool in pan for 10 minutes, then slice and serve warm.

Notes

Use brown sugar for a richer, deeper flavor.

Add-ins like corn kernels or green chilies add texture and flavor.

Can be made dairy-free or gluten-free with simple substitutions.

Check for doneness early to avoid overbaking and dryness.

Pairs wonderfully with soups, chili, or butter and honey.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 220
• Sugar: 10g
• Sodium: 270mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg