This pumpkin cornbread is wonderfully moist, lightly sweet, and warmly spiced, making it an ideal addition to fall meals. With the comforting flavor of cornmeal balanced by pumpkin puree and gentle spices, it pairs beautifully with soups, stews, or can be enjoyed on its own as a cozy seasonal bake.
Why You’ll Love This Recipe
This recipe is simple to prepare and uses everyday pantry ingredients with a seasonal twist. The pumpkin keeps the cornbread tender without being heavy, while cinnamon and nutmeg add just the right amount of warmth. It is versatile, easy to customize for dietary needs, and perfect for both casual dinners and festive gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal
1 cup all-purpose flour or gluten-free flour blend
1/4 cup granulated sugar or coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin puree
1/2 cup milk, dairy or plant-based
1/4 cup vegetable oil or melted coconut oil
2 tablespoons maple syrup
2 large eggs
Directions
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
In a separate bowl, mix the pumpkin puree, milk, vegetable oil, maple syrup, and eggs. Whisk until the mixture is smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cornbread tender.
Transfer the batter to the prepared baking pan and spread it evenly.
Bake for 25 to 30 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cornbread cool for about 10 minutes before slicing and serving.
Servings and timing
This recipe yields 9 square servings.
Preparation time is approximately 10 minutes.
Baking time is 25 minutes.
Total time from start to finish is about 35 minutes.
Variations
For a vegan version, replace the eggs with flax eggs made from 2 tablespoons ground flaxseed mixed with 5 tablespoons water.
For a sweeter cornbread, increase the sugar by 2 tablespoons.
For a savory twist, reduce the sugar slightly and add a pinch of ground black pepper or chopped herbs.
For extra texture, stir in 1/3 cup corn kernels before baking.
Storage/Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 15 to 20 seconds or in a low oven until heated through. The cornbread can also be frozen for up to 2 months and thawed at room temperature before reheating.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, as long as the pumpkin is cooked, mashed, and well-drained to achieve a thick puree similar to canned pumpkin.
Is this cornbread very sweet?
It is lightly sweet with a balanced flavor. You can adjust the sweetness to your preference.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
What type of cornmeal works best?
Fine or medium-grind cornmeal works well and produces a tender texture.
Can I add nuts to this recipe?
Yes, chopped walnuts or pecans can be folded into the batter for added crunch.
How do I know when the cornbread is done?
The top will be lightly golden and a toothpick inserted into the center will come out clean.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time slightly.
Does this cornbread taste strongly of pumpkin?
The pumpkin flavor is mild and balanced by the cornmeal and spices.
Can I make this ahead of time?
Yes, it can be baked a day in advance and stored covered until ready to serve.
What dishes pair well with pumpkin cornbread?
It pairs well with soups, stews, chili, and roasted vegetables.
Conclusion
Pumpkin cornbread is a comforting and flavorful bake that brings seasonal warmth to the table. Easy to prepare and adaptable to different preferences, it’s a recipe you’ll return to throughout the fall and beyond. Whether served as a side or enjoyed on its own, it’s a satisfying addition to any meal.
This pumpkin cornbread is a moist, tender, and lightly spiced seasonal twist on classic cornbread, featuring pumpkin puree, warm spices, and a hint of sweetness—perfect for fall meals or cozy snacking.
Ingredients
1 cup cornmeal
1 cup all-purpose flour or gluten-free flour blend
1/4 cup granulated sugar or coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin puree
1/2 cup milk (dairy or plant-based)
1/4 cup vegetable oil or melted coconut oil
2 tablespoons maple syrup
2 large eggs
Instructions
Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together pumpkin puree, milk, oil, maple syrup, and eggs until smooth.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Transfer the batter to the prepared pan and spread evenly.
Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing and serving.
Notes
Use finely ground cornmeal for a tender texture.
To make vegan, replace eggs with flax eggs (2 tbsp flaxseed + 5 tbsp water).
Stir in corn kernels or chopped nuts for added texture.
Adjust sugar to taste for sweeter or more savory versions.
