If you’re looking to wrap yourself in a cozy blanket of autumn flavors, this Pumpkin Cornbread with Cinnamon Honey Butter is an absolute must-bake. Imagine a slice of fluffy, warmly-spiced cornbread with the golden orange glow of pumpkin, all topped with a cloud of cinnamon-kissed honey butter — it’s like fall in a baking dish. This recipe captures all the comfort of classic cornbread, with a touch of seasonal sweetness and a luscious swirl of spiced butter that’ll have everyone reaching for seconds!

Pumpkin Cornbread with Cinnamon Honey Butter Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Cornbread with Cinnamon Honey Butter lies in its straightforward, pantry-friendly ingredients. Each one plays an essential role, creating a rich, tender crumb and an irresistible topping. Here’s what you’ll need and why:

All-purpose flour: Gives the cornbread its soft, cakey foundation while still holding everything together.
Cornmeal: Brings that classic cornbread grit and a hearty, rustic flavor.
Baking powder: Ensures the bread rises up fluffy every single time.
Baking soda: Works with the sour cream and pumpkin for extra lift and tenderness.
Salt: Balances sweetness and pulls the flavors together.
Ground cinnamon: Infuses both bread and butter with cozy spice.
Ground ginger: Adds gentle warmth and depth to every bite.
Ground nutmeg: Gives earthy, sweet undertones that complement pumpkin beautifully.
Ground cloves: Just a pinch delivers pops of bold, comforting flavor.
Packed light brown sugar: Moistens, sweetens, and deepens the flavor profile.
Unsalted butter, melted: Adds rich flavor and ensures a tender crumb.
Canned pumpkin: The star player, bringing moisture, earthy sweetness, and stunning color.
Sour cream: Keeps things super moist and adds a slight tang.
Large eggs: Binds everything together for perfect structure.
Salted butter (for the honey butter): Gives the topping a savory edge that balances the sweetness.
Honey: Sweet, floral, and totally irresistible in the butter.
Powdered sugar: Whips into the butter for a cloud-like finish.
More ground cinnamon (for the butter): Because a double hit of cinnamon makes it magical.

How to Make

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F (190°C). Give your 8×8 baking pan a generous coating of nonstick spray or a swipe of butter to prevent sticking. This small step ensures that your cornbread lifts easily from the pan, with those gorgeous golden edges intact.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking not only helps combine but also aerates these ingredients, making your Pumpkin Cornbread with Cinnamon Honey Butter extra light.

Step 3: Blend the Wet Ingredients

In a separate bowl, mix the packed light brown sugar, melted butter, and pumpkin puree until everything’s nice and smooth. The brown sugar will dissolve into the pumpkin, creating a caramel note. Stir in the sour cream, then add the eggs, blending until just combined.

Step 4: Combine Wet and Dry Mixtures

Pour the pumpkin mixture into the bowl of dry ingredients. Gently fold with a spatula until you see no more dry streaks — don’t overmix, or your cornbread may turn out dense. This technique keeps the crumb as tender as can be.

Step 5: Bake the Cornbread

Spoon the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool for at least 10 minutes, so it slices without crumbling.

Step 6: Whip the Cinnamon Honey Butter

While the cornbread cools, grab a small bowl or use your mixer to whip the salted butter until fluffy. Add the honey, powdered sugar, and cinnamon, beating until the mixture becomes light and spreadable. This Cinnamon Honey Butter is the finishing touch that makes Pumpkin Cornbread with Cinnamon Honey Butter unforgettable.

Step 7: Serve and Enjoy

While the cornbread is still warm, slather a generous scoop of cinnamon honey butter over each slice. Watch it melt into silky rivers of sweetness, soaking into all those golden crumbs. Time to savor your masterpiece!

How to Serve

Garnishes

A sprinkle of flaky sea salt, a little dusting of extra cinnamon, or even a handful of chopped toasted pecans can take Pumpkin Cornbread with Cinnamon Honey Butter right over the top. Fresh herbs like thyme or rosemary add an earthy aroma that’s especially lovely for fall gatherings.

Side Dishes

This recipe shines next to a steaming bowl of chili, hearty soups, or alongside your favorite fall salads. It pairs beautifully with roasted chicken or turkey for a holiday spread, and balances out spicy or savory mains with its subtle sweetness.

Creative Ways to Present

Cut the cornbread into cubes and serve as part of a rustic, autumn-themed bread basket, nestle slices on top of individual bowls of stew, or make adorable mini loaves for gifting. You could even use it as a base for cornbread stuffing — just cube and toast, then add to your favorite stuffing recipe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and that’s a big “if!”), wrap the cornbread tightly in plastic wrap or pop it into an airtight container. It will stay fresh and moist at room temperature for about two days, or in the fridge for up to five days. Store the cinnamon honey butter separately in the refrigerator.

Freezing

Both the cornbread and the butter freeze beautifully! Slice the cooled cornbread and freeze pieces individually wrapped; store the cinnamon honey butter in an airtight container. Thaw in the fridge overnight and you’re ready for instant fall comfort.

Reheating

For that just-baked warmth, reheat slices in the microwave for 15 to 20 seconds or wrap in foil and place in a 300°F oven until soft and steamy. The cinnamon honey butter softens best at room temperature, but you can also zap it for a few seconds if you’re in a hurry.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you roast and puree your own pumpkin, just make sure to drain off any excess liquid so your Pumpkin Cornbread with Cinnamon Honey Butter stays fluffy and not soggy.

Is there a gluten-free version?

Swap the all-purpose flour for your favorite 1:1 gluten-free baking mix, and ensure your cornmeal is gluten-free. The result is still moist and delicious.

Can I make this ahead for a party?

Definitely! Bake the cornbread and prepare the butter a day ahead. Simply reheat the bread just before serving and whip the butter to fluff it up again if needed.

What if I don’t have sour cream?

No worries — plain Greek yogurt makes a perfect substitute and adds a pleasant tang that works beautifully in this Pumpkin Cornbread with Cinnamon Honey Butter recipe.

Can I add mix-ins to the batter?

For sure! Stir in chopped nuts, cranberries, or even mini chocolate chips to make each batch uniquely yours.

Final Thoughts

There’s truly nothing like the sweet, spiced comfort of Pumpkin Cornbread with Cinnamon Honey Butter to celebrate the flavors of fall or to brighten up any meal. Don’t wait for a special occasion — treat yourself, your friends, or your family to the coziest, most delightful cornbread you’ve ever tasted!