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Pumpkin Cornbread with Cinnamon Honey Butter – Moist, Fluffy & Fall-Perfect

Celebrate fall flavors with this Pumpkin Cornbread with Cinnamon Honey Butter! Moist, tender cornbread infused with pumpkin spice is paired with sweet, cinnamon-kissed honey butter for the ultimate cozy treat. Perfect for holiday meals, brunch, or a comforting snack, this cornbread brings warmth and flavor to every bite.
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Prep Time 20 minutes
Total Time 1 hour
Course Dessert, Side Dish, Snack
Cuisine American, Fall Baking
Servings 12 slices (depending on size)
Calories 280 kcal

Equipment

  • 8x8 or 9x9-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Wooden spoon or silicone spatula
  • Small mixing bowl for butter
  • Oven

Ingredients
  

Cornbread:

  • 1 ½ cups all-purpose flour (or whole wheat)
  • 1 cup cornmeal
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup sour cream (or Greek yogurt)
  • 2 large eggs

Cinnamon Honey Butter:

  • ½ cup salted butter, softened
  • ¼ cup honey
  • 2 tbsp powdered sugar
  • 1 tsp ground cinnamon

Optional Mix-ins:

  • Chopped pecans or walnuts
  • Dried cranberries
  • Mini chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9-inch baking pan with parchment paper.
  • Mix dry ingredients: In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and brown sugar.
  • Mix wet ingredients: In another bowl, whisk together melted butter, pumpkin puree, sour cream, and eggs until smooth.
  • Combine: Gently fold wet ingredients into dry until just combined; do not overmix.
  • Optional: Fold in nuts, dried fruit, or chocolate chips if desired.
  • Bake: Pour batter into prepared pan. Bake 35–40 minutes (8×8-inch) or 45–50 minutes (9×9-inch) until edges are golden and a toothpick inserted in the center comes out clean.
  • Cool: Let cornbread cool 10–15 minutes before slicing.
  • Cinnamon Honey Butter: In a small bowl, whisk softened butter, honey, powdered sugar, and cinnamon until smooth. Spread over warm cornbread.
  • Serve: Enjoy warm, at room temperature, or chilled.

Notes

  • Use pure pumpkin puree for best flavor; avoid pumpkin pie filling.
  • Pre-baking ensures moist, tender cornbread.
  • Store leftovers in an airtight container: 3 days at room temperature, up to 1 week refrigerated, or freeze for 3 months.
  • Vegan option: use plant-based butter and dairy-free yogurt.
  • Adjust sweetness or spices according to taste.
  • Cinnamon honey butter can be made ahead and spread before serving for extra indulgence.
Keyword autumn baking, cinnamon honey butter, Fall Dessert, Moist Cornbread, pumpkin cornbread, Spiced Cornbread, Thanksgiving Side