Dessert

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

BySophie Carsel February 12, 2026February 12, 2026

Introduction

This delicious pumpkin cornbread combines the hearty texture of cornmeal with the warm flavors of pumpkin and cinnamon. Topped with a creamy honey butter, it’s perfect for cozy breakfasts or as a comforting side for dinner.

A square piece of moist pumpkin cake with a fluffy texture sits on a white round plate. The cake is orange-brown with tiny air holes visible on the sides, topped with a dollop of creamy white frosting that looks soft and smooth. There is a light dusting of cinnamon powder sprinkled around the cake on the plate, and a small sprig of green rosemary rests next to it. The background features a white marbled surface, softly blurred to keep the focus on the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin puree
1/2 cup milk (or non-dairy milk)
1/3 cup melted butter (or oil)
2 large eggs
1/2 cup softened butter (for cinnamon honey butter)
1/4 cup honey
1 teaspoon cinnamon

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Grease an 8-inch square baking dish or a cast-iron skillet with butter or cooking spray.
Step 3: In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
Step 4: In another bowl, mix together pumpkin puree, milk (or non-dairy milk), melted butter (or oil), and eggs until well combined.
Step 5: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
Step 6: Pour the batter into the prepared dish, spreading it evenly.
Step 7: Place it in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 8: While the cornbread is baking, mix softened butter, honey, and cinnamon in a small bowl until smooth and creamy.
Step 9: Once the cornbread is done, let it cool in the pan for about 10 minutes. Cut into squares and serve warm with the cinnamon honey butter spread on top.

Tips & Variations

Use non-dairy milk and oil to make this cornbread vegan-friendly.
For extra texture, stir in 1/2 cup of chopped nuts or pumpkin seeds before baking.
If you prefer a sweeter cornbread, increase the sugar to 1/3 cup.
Try adding a pinch of nutmeg or ginger to the batter for more warm spice flavors.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or oven. The cinnamon honey butter can be refrigerated and softened before serving again.

How to Serve

A square piece of moist pumpkin cake with a light brown color sits on a white plate with a sprinkle of cinnamon around it. On top of the cake, there is a dollop of creamy white frosting. Next to the cake, there is a small sprig of green rosemary. The plate rests on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is recommended for convenience and consistent texture.

How do I know when the cornbread is fully baked?

Insert a toothpick into the center of the cornbread; it should come out clean or with just a few moist crumbs. This ensures it’s cooked through without being dry.