Moist Pumpkin Cornbread Recipe - Ready in 45 Minutes

Nothing says autumn like the heavenly aroma of freshly baked pumpkin cornbread wafting through your kitchen. This incredibly moist and flavorful treat combines the earthy sweetness of pumpkin with the comforting texture of classic cornbread.

It’s surprisingly simple to make, ready in just 45 minutes, and guaranteed to become your family’s new fall favorite. Just like our popular apple cinnamon muffins, this recipe delivers bakery-quality results with pantry staples. Get ready to create golden, tender slices that pair perfectly with everything from chili to morning coffee!

What is Pumpkin Cornbread?

Ever wondered why we call it pumpkin cornbread instead of just “orange cornbread”? This delightful hybrid marries two American classics – traditional Southern cornbread and autumn’s beloved pumpkin spice flavors. Legend has it that resourceful pioneer women started adding leftover pumpkin puree to their cornbread batter to stretch ingredients further.

After all, they say the way to a man’s heart is through his stomach, and what better way than with this golden, slightly sweet creation? Ready to fall in love with this seasonal sensation?

Why You’ll Love This Pumpkin Cornbread:

Incredibly Moist and Flavorful This isn’t your ordinary dry cornbread! The pumpkin puree creates an incredibly moist, tender crumb while adding natural sweetness and beautiful autumn color. Each bite melts in your mouth with hints of cinnamon and nutmeg that perfectly complement the corn’s earthy flavor.

Budget-Friendly Family Favorite Making pumpkin cornbread at home costs a fraction of bakery prices while feeding the whole family. You’ll save money and control every ingredient, ensuring no artificial preservatives or excessive sugar. Plus, one batch makes enough for dinner tonight and breakfast tomorrow!

Versatile and Crowd-Pleasing Whether served alongside hearty soups, used as stuffing base, or enjoyed with butter and honey for breakfast, this cornbread adapts to any meal. The subtle pumpkin flavor appeals to both kids and adults, making it perfect for potlucks and holiday gatherings. Like our famous banana bread recipe, it’s guaranteed to disappear quickly from any table.

Ready to create this autumn masterpiece in your own kitchen? Let’s get baking!

How to Make Pumpkin Cornbread:

Quick Overview

This pumpkin cornbread delivers the perfect balance of sweet and savory flavors with minimal effort. The secret lies in combining pantry staples with pumpkin puree for extraordinary moisture and taste.

Key Features:

Incredibly moist texture from pumpkin puree
Subtle spice blend enhances natural flavors
Golden, tender crumb with slight sweetness
Pairs beautifully with both sweet and savory dishes

Timing:

Prep time: 15 minutes
Baking time: 25-30 minutes
Total time: 45 minutes
Serves: 8-10 people

Key Ingredients for Pumpkin Cornbread:

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Wet Ingredients:

1 cup pumpkin puree (not pumpkin pie filling)
⅓ cup vegetable oil or melted butter
2 large eggs
¾ cup whole milk
2 tablespoons honey

Optional Add-ins:

½ cup mini chocolate chips
¼ cup toasted pumpkin seeds
2 tablespoons maple syrup (instead of honey)

Step-by-Step Instructions:

Prepare Your Kitchen Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or 8-inch cast iron skillet with butter or cooking spray. Line with parchment paper for easy removal.

Mix Dry Ingredients In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure all spices are evenly distributed to avoid pockets of intense flavor.

Combine Wet Ingredients In a separate medium bowl, whisk pumpkin puree until smooth. Add oil, eggs, milk, and honey, whisking until completely combined. The mixture should be smooth with no visible egg streaks.

Create the Batter Pour wet ingredients into dry ingredients. Using a rubber spatula, gently fold together until just combined. Don’t overmix – a few lumps are perfectly fine. Overmixing creates tough, dense cornbread.

Add Optional Mix-ins If using chocolate chips or pumpkin seeds, fold them in with just a few gentle strokes. This prevents them from sinking to the bottom during baking.

Bake to Perfection Pour batter into prepared pan, spreading evenly. Bake for 25-30 minutes until golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.

Cool and Serve Let cool in pan for 10 minutes before cutting. This allows the structure to set properly. Cut into squares and serve warm with butter, honey, or your favorite jam.

What to Serve Pumpkin Cornbread With:

Savory Pairings:

Hearty chili or vegetable soup
Roasted turkey or ham dinner
Fall harvest salads with cranberries
Butternut squash bisque
BBQ pulled pork or chicken

Sweet Accompaniments:

Whipped honey butter
Maple syrup or agave nectar
Apple butter or pumpkin butter
Cream cheese frosting for dessert version
Vanilla ice cream for special occasions

Beverage Matches:

Hot apple cider or coffee
Chai tea or pumpkin spice latte
Cold milk for kids
Sparkling apple juice for celebrations

Top Tips for Perfecting Pumpkin Cornbread:

Don’t Overmix the Batter

Stir ingredients just until combined. Lumpy batter creates tender, fluffy cornbread while overmixing develops gluten, resulting in tough texture.

Use Room Temperature Ingredients

Let eggs, milk, and pumpkin puree come to room temperature before mixing. This ensures even blending and better texture in the final product.

Check Pumpkin Puree Quality

Always use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar. Check the label carefully to avoid overly sweet or heavily spiced results.

Test for Doneness Properly

Insert a toothpick in the center – it should come out clean or with just a few moist crumbs. Overbaking creates dry, crumbly cornbread.

Customize Sweetness Level

Adjust sugar and honey to taste. For sweeter cornbread, add extra 2-3 tablespoons sugar. For savory version, reduce sugar to 2 tablespoons.

Prevent Sticking Issues

Generously grease your pan and consider using parchment paper. Cast iron skillets create beautiful crusty edges but need extra greasing.

Storing and Reheating Tips:

Room Temperature Storage: Store covered at room temperature for up to 3 days. Wrap tightly in plastic wrap or store in airtight container to maintain moisture.

Refrigeration: Refrigerate for up to 1 week in sealed container. The cornbread actually improves in flavor after the first day as spices meld together.

Freezing Instructions: Freeze whole pan up to 3 months wrapped in plastic wrap and aluminum foil. Individual pieces can be frozen in freezer bags for quick single servings.

Reheating Methods:

Microwave: 20-30 seconds per slice
Oven: 350°F for 5-7 minutes wrapped in foil
Toaster: Light setting for crispy edges
Skillet: Butter both sides and warm 2 minutes per side

Pro Storage Tip: Place a slice of bread in container with cornbread to maintain moisture longer. Replace bread slice every few days.

Nutrition Information

Nutrient	Per Slice (10 servings)
Calories	185
Protein	4g
Carbohydrates	32g
Fat	5g
Fiber	2g
Sugar	8g
Sodium	320mg
Vitamin A	45% DV
Iron	8% DV

Frequently Asked Questions

Can I use canned pumpkin instead of fresh?

Yes! Canned pumpkin puree works perfectly and is actually preferred for consistent results. Make sure it’s pure pumpkin puree, not pumpkin pie filling.

How do I know when pumpkin cornbread is done baking?

Insert a toothpick in the center – it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Can I make this recipe gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.

What’s the difference between cornmeal and corn flour?

Cornmeal is coarser and gives cornbread its characteristic texture, while corn flour is finely ground and creates smoother results. Stick with cornmeal for authentic texture.

Can I reduce the sugar in this recipe?

Yes, you can reduce sugar by up to half for a less sweet version. The pumpkin puree and honey still provide natural sweetness.

Why is my cornbread crumbly and dry?

This usually happens from overbaking or using too much cornmeal. Check oven temperature accuracy and don’t overbake past the toothpick test.

Can I add nuts or dried fruit?

Absolutely! Add ½ cup chopped pecans, walnuts, or dried cranberries. Fold them in with the wet ingredients to prevent sinking.

How can I make this recipe dairy-free?

Replace milk with unsweetened almond milk, oat milk, or coconut milk. Use vegetable oil instead of butter for greasing.

Seasonal Variations:

“Thanksgiving Pumpkin Cornbread – Guest Favorite Recipe”
“Halloween Pumpkin Cornbread – Orange & Delicious”
“Cozy Fall Pumpkin Cornbread – Perfect for Soup Season”

Additional Helpful Information

Ingredient Substitutions:

Pumpkin puree: Sweet potato puree, butternut squash puree
Vegetable oil: Melted butter, coconut oil, applesauce
All-purpose flour: White whole wheat flour (use ¾ cup)
Honey: Maple syrup, agave nectar, brown sugar

Recipe Variations:

Savory version: Reduce sugar to 2 tablespoons, add ½ cup corn kernels and diced jalapeños
Chocolate chip: Fold in ½ cup mini chocolate chips
Cranberry orange: Add dried cranberries and orange zest
Maple pecan: Substitute maple syrup for honey, add chopped pecans

Troubleshooting Guide:

Too dense: Don’t overmix batter; use room temperature ingredients
Not sweet enough: Drizzle with honey or maple syrup before serving
Cracked top: Oven temperature too high; reduce to 375°F
Sunken center: Don’t open oven door during first 20 minutes of baking

Make-Ahead Tips: Prepare dry and wet ingredients separately the night before. Store dry ingredients covered at room temperature and wet ingredients in refrigerator. Combine and bake fresh in the morning.

Gifting Ideas: Bake in mini loaf pans for neighbor gifts. Wrap in cellophane with autumn ribbon for beautiful presentation. Include a printed recipe card for added thoughtfulness.

This pumpkin cornbread recipe transforms simple ingredients into an extraordinary fall treat that brings warmth and joy to any table. Whether you’re hosting Thanksgiving dinner or simply craving autumn flavors, this golden, tender cornbread delivers every time!