Pumpkin Cornbread
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This Pumpkin Cornbread is moist, super fluffy, easy to make and flavored with pumpkin spice. It’s the perfect side dish to enjoy in the fall!
This Pumpkin Cornbread is a fall twist on my Sweet Buttermilk Cornbread! It’s super fluffy, moist and flavored with plenty of pumpkin spice. It tastes delicious plain or you can top it with butter and honey. You’ll love it alongside any cozy meal this fall!
Looking for more pumpkin recipes to make this fall? Try my Pumpkin Coffee Cake Cookies, Pumpkin Biscoff Muffins or Pumpkin Chocolate Chip Scones!
Ingredient Breakdown
All-purpose flour – this gives the cornbread structure.
Cornmeal – provides structure and gives the cornbread its corn flavor. I prefer to use stone ground yellow cornmeal.
Brown sugar & granulated sugar – sweetens and tenderizes the cornbread. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Baking powder and baking soda – both are necessary to help the cornbread rise.
Salt – enhances flavor.
Cinnamon, nutmeg & ginger – needed to help give the cornbread it’s pumpkin spice flavor.
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Buttermilk – adds flavor and moisture.
Vegetable oil – adds moisture.
Butter – provides flavor and structure. I always recommend using unsalted butter.
Eggs – binds the ingredients and provides structure.
How To Make Pumpkin Cornbread
1. In a medium bowl combine the all-purpose flour, cornmeal, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
2. In a small bowl combine the pumpkin puree, buttermilk, vegetable oil, melted butter and eggs.
3. Fold the wet ingredients into the dry ingredients until just combined.
4. Pour the cornbread batter into a parchment lined 8×8 inch pan. Bake at 375°F for 30 minutes or until a toothpick comes out clean. Serve warm. Store Pumpkin Cornbread in an airtight container for up to 3 days at room temperature.
Pro Tips For Pumpkin Cornbread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cornbread batter otherwise it will develop too much gluten and be dense/gummy!
- Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
Frequently Asked Questions
What’s the Best Type of Cornmeal To Use For Cornbread?
Yellow stone ground cornmeal is best for cornbread because it provides stronger corn flavor. Do not be confused with corn flour or cornstarch.
Can This Cornbread Recipe Be Doubled?
Yes just use a 9×13 inch pan and increase the bake time.
Can I Make This Cornbread Gluten Free?
Yes! Replace the all-purpose flour with a 1:1 gluten free flour blend and be sure to use a certified gluten free cornmeal in case of cross contamination.
What To Do With Leftover Pumpkin Puree?
Make one of my other pumpkin recipes! Some of my favorites are:
- Mini Pumpkin Cream Cheese Muffins
- Sweet Pumpkin Galette
- Pumpkin Scones with Maple Glaze
- Pumpkin Hand Pies
- Small Batch Pumpkin Muffins
Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Pumpkin Cornbread
Equipment
- 1 8×8 inch pan
Ingredients
- 120 g (1 cup) all-purpose flour
- 120 g (1 cup) cornmeal
- 100 g (1/2 cup) brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- 240 g (1 cup) pumpkin puree
- 120 g (1/2 cup) buttermilk
- 60 g (1/4 cup) vegetable oil
- 56 g (1/4 cup) unsalted butter, melted
- 2 eggs
Instructions
- Preheat oven to 375°F. Grease an 8×8 inch pan and line with parchment paper.
- In a medium bowl combine the all-purpose flour, cornmeal, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a small bowl combine the pumpkin puree, buttermilk, vegetable oil, melted butter and eggs.
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour the cornbread batter into the prepared pan. Bake for 30 minutes or until a toothpick comes out clean. Serve warm.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Pumpkin Cornbread in an airtight container for up to 3 days at room temperature.
- Nutrition: the provided nutritional information is an estimate for the entire pan of cornbread. Please read my Nutrition Disclaimer for more information.
