Pumpkin Cornbread with Cinnamon Honey Butter 3 easy wow yum

Pumpkin Cornbread with Cinnamon Honey Butter is a fall-inspired showstopper born from my kitchen where practical technique meets cozy comfort. I’m the chef behind Cook by Cook, turning everyday pantry staples into crowd-pleasing, weeknight-friendly dishes. This recipe blends pumpkin puree with cornmeal, warm spices, and a whipped cinnamon honey butter. It melts into every square, perfect for busy days, family meals, and easy entertaining.

Read on for a practical, flavor-packed approach that fits into a full life—no fuss, just yum. I love how the house smells like autumn while baking. And I’ll show you tricks to keep it tender and fast. This little pan of joy fits even on the busiest weeknight schedule. Dairy-free or gluten-free tweaks are simple, so everyone can enjoy this Pumpkin Cornbread with Cinnamon Honey Butter.

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what make This Recipe It special

As a busy home cook, I reach for Pumpkin Cornbread with Cinnamon Honey Butter when fall cravings strike. It bakes quickly, stays moist, and smells like a cozy kitchen in October. I love that this recipe uses accessible ingredients and practical technique, so you can pull it together between meetings or after practice. This is my kind of weeknight magic—simple, cozy, and reliably delicious.

Why You’ll Love This Recipe

This Pumpkin Cornbread with Cinnamon Honey Butter is my cozy fallback for busy days.
It’s quick to mix, forgiving on timing, and still feels warm.
The pumpkin keeps it moist, the spices sing, and the butter gleams.

I love how the kitchen fills with fall aroma while I juggle calendars.
From meal prep to potlucks, this recipe travels well.
This Pumpkin Cornbread with Cinnamon Honey Butter never fails to lift weeknights.

Ingredients for Pumpkin Cornbread with Cinnamon Honey Butter

I keep a tidy pantry and grab these ingredients to make Pumpkin Cornbread with Cinnamon Honey Butter a breeze on busy days. Here’s what you’ll need, with quick notes to help you choose substitutions if you keep it dairy-free or gluten-free. This list smoothly supports the recipe’s cozy fall vibe and practical, weeknight-friendly approach.

Pumpkin Cornbread ingredients

• 1 cup all-purpose flour — provides structure and tenderness
• 1 cup cornmeal — gives that classic cornbread bite and corn flavor
• 1 tbsp baking powder — helps the crumb rise softly
• 1/2 tsp baking soda — lightens the texture
• 1/2 tsp salt — balances sweetness
• 1 tsp ground cinnamon — warm, inviting spice
• 1/2 tsp ground nutmeg — autumnal depth
• 1/3 cup brown sugar — adds gentle sweetness
• 2 large eggs — bind and enrich the batter
• 1 cup pumpkin puree — moisten and color the loaf
• 1/3 cup vegetable oil or melted butter — fat for tenderness
• 3/4 cup buttermilk (or milk with 1 tsp lemon juice) — tang and moisture
• 1 tsp vanilla extract — rounds the flavors

Cinnamon Honey Butter ingredients

• 1/2 cup unsalted butter, softened — creamy base for spreading
• 2 tbsp honey — mellow sweetness
• 1/2 tsp ground cinnamon — aromatic finish

Notes: You can substitute dairy-free butter and plant-based milk to make this dairy-free. If you don’t have buttermilk, use milk with 1 tsp lemon juice and let it rest 5 minutes. For the best texture, choose full-fat buttermilk when possible. Vegan swaps exist—use a dairy-free butter substitute and non-dairy milk. Exact quantities are printed at the bottom for printing.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

I’ll guide you through every step with simple, practical tips. I’m a home cook who loves fast, tasty wins. This pumpkin cornbread comes together quickly and fills the house with warm fall aroma.

Step 1: Preheat and prepare the pan for Pumpkin Cornbread with Cinnamon Honey Butter

Preheat your oven to 375°F. I use the middle rack for even browning. Grease an 8×8-inch pan or line with parchment. This helps clean slices and tender crusts.

Tip: have all ingredients at room temp. It makes mixing smoother and keeps the crumb soft. If you’re rushed, warm butter slightly to soften in a pinch.

Step 2: Whisk dry ingredients for Pumpkin Cornbread with Cinnamon Honey Butter

In a large bowl, whisk flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar. A quick whisk ensures even flavor. Don’t overmix; you just want evenly combined dry bits.

Tip: breaking up any clumps before mixing helps. A light sift isn’t unnecessary, but it’s a nice bonus. Measuring spoons and a sturdy whisk keep things smooth.

Step 3: Whisk wet ingredients for Pumpkin Cornbread with Cinnamon Honey Butter

In another bowl, whisk eggs, pumpkin puree, oil or melted butter, buttermilk, and vanilla until glossy. Whisk until uniform; small lumps are okay. The pumpkin adds moisture and color you’ll notice and love.

Tip: if you’re dairy-free, use plant-based milk and dairy-free butter. The batter will still come together quickly. A splash more vanilla can round the pumpkin’s flavor nicely.

Step 4: Combine wet and dry; bake Pumpkin Cornbread with Cinnamon Honey Butter

Pour wet into dry and stir just until combined. Avoid the urge to overmix; a few lumps keep crumb tender. Spread the batter in the pan for an even top.

Bake 25–30 minutes, until a toothpick comes out clean with a few moist crumbs. If your oven bakes unevenly, rotate the pan halfway. The edges should be lightly browned and the center set but moist.

Step 5: Make Cinnamon Honey Butter for Pumpkin Cornbread with Cinnamon Honey Butter

Beat softened butter with honey and cinnamon until fluffy. I whip for about 1–2 minutes. Taste and adjust cinnamon if you want a stronger finish.

The butter melts into every warm square, turning a simple slice into a cozy moment. If you’re not serving right away, refrigerate; bring to room temp before serving for easy spreading.

Step 6: Slice and serve Pumpkin Cornbread with Cinnamon Honey Butter

Let the cornbread cool for a few minutes to set. Then cut into 9 squares and plate with a generous dollop of cinnamon honey butter. Warm bread + melted butter is comfort in one bite.

Optional tips for all steps

Keep batter lumpy; overmixing makes the crumb dense. If your oven runs hot, tent with foil after the top browns a bit. Rotate the pan if you notice uneven browning.

Make-ahead note: cinnamon honey butter can be prepared up to a day in advance and refrigerated. Bring to room temp before serving to soften. This helps you pull it together on busy weeknights.

Notes

Exact quantities are printed at the bottom for printing. For substitutions, dairy-free options exist—use dairy-free butter and plant-based milk. If you don’t have buttermilk, use milk with 1 tsp lemon juice and rest 5 minutes.

Full-fat buttermilk yields the best texture, but any buttermilk-like substitute works. Gluten-free: use a 1:1 gluten-free flour blend plus 2–3 tablespoons extra cornmeal for bite. Applesauce can replace part of the oil for fewer calories, though flavor shifts a touch.

Vegan swaps: use vegan butter and non-dairy milk. For extra warmth, increase cinnamon to 1 1/2 tsp or add a pinch of cloves. Pumpkin puree can be canned or homemade—both work and still deliver color and moisture.

Storage: left-over cornbread keeps well sealed at room temp for a couple days or in the fridge longer. Reheat in the microwave or a quick 325°F oven warm-up. The cinnamon honey butter stores in the fridge up to a week; bring to room temp to spread easily.

Printing tip: keep these quantities handy on the printable card at the bottom of the post. You’ll appreciate the quick access when you’re juggling a busy weeknight.

Tips for Success

• Use room-temperature ingredients for Pumpkin Cornbread with Cinnamon Honey Butter to mix smoothly.
• Don’t overmix the batter; a few lumps keep the crumb tender and moist.
• Use a toothpick to check doneness; aim for moist crumbs, not raw batter.
• Bake on the middle rack and rotate halfway if your oven runs hot or uneven.
• For extra warmth, add a pinch more cinnamon or nutmeg near the end of mixing. Enjoy.

Equipment Needed

Here are the must-haves I rely on for Pumpkin Cornbread with Cinnamon Honey Butter, plus friendly swaps if you’re missing anything.

• 8×8-inch baking pan (9×9-inch works)
• Mixing bowls
• Whisk and spatula (or wooden spoon)
• Measuring cups and spoons
• Parchment paper or nonstick spray

Variations

• Dairy-free: use dairy-free butter and plant-based milk
• Gluten-free: substitute 1:1 gluten-free flour blend (plus extra 2–3 tablespoons cornmeal for texture)
• Spicier: increase cinnamon to 1 1/2 tsp and add 1/4 tsp cloves
• Add-ins: chopped walnuts, pepitas, or dark chocolate chips (fold in after wet/dry mix)

Serving Suggestions

• I like serving Pumpkin Cornbread with Cinnamon Honey Butter warm, with extra cinnamon honey butter for a glossy finish.
• Pair Pumpkin Cornbread with Cinnamon Honey Butter with apple cider or chai tea to balance sweet and spice.
• Dust with a light maple glaze for a dessert twist.

Make Ahead and Storage Tips for Pumpkin Cornbread with Cinnamon Honey Butter

I love make-ahead meals that still feel cozy. Bake the cornbread, then cool completely. Wrap tightly and refrigerate up to two days, or freeze a month.

• I reheat slices in the microwave 20–30 seconds, or warm them in a low oven.
• I whip cinnamon honey butter and store it in the fridge for up to one week.
• I bring the butter to room temperature before serving for easy spreading.
• For best flavor, I assemble the butter just before serving.
• I freeze sliced portions flat to save space and prevent freezer burn.

If you’re planning ahead, whip the butter a day early and chill it. Bake the cornbread fresh the day you plan to serve. Your weeknights just got warmer.

FAQs

Final Thoughts

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy, reliable staple for fall.

I love how pumpkin sweetness, warming spices, and that glossy butter come together fast.

It fits into busy days, yet feels special enough for guests.

The batter stays forgiving, the bake is predictable, and leftovers vanish quickly.

I keep a batch on hand for weeknights and potlucks.

Sunday evenings, the house smells like October.

Bake, slice, smear, smile—and remember, great cooking can be simple, warm, and delicious.

If you’re cooking for kids with picky palates, start with a gentle cinnamon and invite toppings.

Trust the aroma to win them over.

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