Description

This moist and flavorful Pumpkin Cornbread is a delightful twist on classic cornbread, combining pumpkin puree and warm spices for a perfect fall treat. Sweetened with maple syrup and lightly spiced with cinnamon and pumpkin pie spice, this cornbread is easy to prepare and bakes up golden and tender, ideal for serving alongside soups, stews, or enjoying on its own as a comforting snack.

Ingredients

Dry Ingredients

1 ½ cups yellow cornmeal
⅓ cup flour
¼ cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt

Wet Ingredients

1 large egg
1 cup pumpkin puree
1 ¼ cups buttermilk (OR 1 cup plus 3 tablespoons regular milk with 1 tablespoon white vinegar stirred in)
¼ cup butter (melted and slightly cooled)
2 tablespoons maple syrup

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Instructions

Prep: Preheat the oven to 425°F. Lightly grease a 7×11 rectangular baking dish. Gather and prepare all ingredients to have them ready.
Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, flour, granulated sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt until evenly combined.
Wet Ingredients: In a separate bowl or large measuring jug, whisk together the large egg, pumpkin puree, buttermilk (or milk and vinegar mixture), melted butter, and maple syrup until the mixture is smooth and uniform.
Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a spoon or spatula just until combined. Avoid overmixing to ensure the cornbread remains tender.
Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool in the pan on a wire rack for 10 to 15 minutes. Serve warm, cut into squares for easy portioning.

Notes

For a dairy-free option, substitute buttermilk with almond milk mixed with vinegar and use a non-dairy butter alternative.
Do not overmix the batter to prevent dense cornbread; fold ingredients until just combined.
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
This recipe can be doubled to fit a larger baking dish for more servings.
Add-ins like chopped pecans or chocolate chips can be folded in with the wet ingredients for extra texture and flavor.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Bread
Method: Baking
Cuisine: American