Moist, fluffy, and infused with the warmth of pumpkin spice, this Pumpkin Cornbread is the perfect addition to your cozy fall meals or holiday table. Whether paired with a bowl of chili or served as a stand-alone treat, its subtle sweetness and seasonal flavor make it irresistible.
Why You’ll Love This Recipe
I love how this Pumpkin Cornbread strikes the perfect balance between sweet and savory. The pumpkin puree adds moisture and richness, while the spices bring a comforting fall aroma. It’s incredibly versatile—great for breakfast, a side dish, or even dessert. Plus, it’s easy to adapt for gluten-free or vegan diets.
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)
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar (or coconut sugar)
1 cup canned pumpkin puree
1/2 cup milk (or plant-based milk)
1/4 cup vegetable oil (or melted coconut oil)
2 tablespoons maple syrup
1 egg (or flax egg for vegan option)
Directions
I start by preheating the oven to 375°F (190°C) and preparing an 8×8-inch baking dish with grease or parchment paper.
In a large bowl, I mix the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until they’re well combined.
In a separate bowl, I whisk together the pumpkin puree, milk, oil, maple syrup, and egg until smooth.
I then pour the wet ingredients into the dry mixture and stir just until combined, being careful not to overmix.
Once the batter is ready, I spread it evenly into the prepared baking dish.
Baking takes about 25-30 minutes. I check with a toothpick—if it comes out clean, it’s done!
After letting it cool slightly, I slice it and serve it warm with butter or honey.
Servings and Timing
Servings: 8
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.
Vegan: Use plant-based milk and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Sweeter Cornbread: Add an extra tablespoon of maple syrup or increase the sugar to 1/2 cup.
Savory Option: Omit the cinnamon, nutmeg, and sugar; instead, stir in diced jalapeños or shredded cheese.
Mini Muffins: Turn the batter into cornbread muffins by dividing it into a greased muffin tin and baking for 15-18 minutes.
Storage/Reheating
I store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave slices for about 15-20 seconds or wrap them in foil and warm them in a 300°F oven for 10 minutes. Freezing is also an option—just wrap individual slices tightly and freeze for up to 3 months.
Related Recipes:
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree works perfectly. Just ensure it’s well-drained to avoid excess moisture.
What can I substitute for maple syrup?
Honey, agave syrup, or even a bit more sugar can replace maple syrup.
How do I make this cornbread less sweet?
Simply reduce the sugar and maple syrup by half for a more savory version.
Can I double the recipe?
Absolutely. Use a 9×13-inch baking dish and increase the baking time by about 5-10 minutes.
What toppings go well with this cornbread?
I like to top mine with butter, honey, or apple butter. For a savory twist, try cream cheese or spicy chili.
Conclusion
Pumpkin Cornbread is a versatile and flavorful recipe that brings the taste of fall to your table. Its moist, tender texture and subtle pumpkin spice notes make it a hit for any occasion. Whether you’re making it vegan, gluten-free, or sticking to the classic version, this recipe is a guaranteed crowd-pleaser.
📖 Recipe:
Print
Pumpkin Cornbread
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Moist, fluffy, and bursting with pumpkin spice, this Pumpkin Cornbread is the ultimate fall-inspired side dish or snack. Perfect for pairing with chili, serving at holiday dinners, or enjoying on its own, this recipe is easy to make, customizable, and loved by all.
Ingredients
1 cup cornmeal
1 cup all-purpose flour (or gluten-free flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar (or coconut sugar)
1 cup canned pumpkin puree
1/2 cup milk (or plant-based milk)
1/4 cup vegetable oil (or melted coconut oil)
2 tablespoons maple syrup
1 egg (or flax egg for vegan option)
Instructions
- Preheat the oven to 375°F (190°C) and prepare an 8×8-inch baking dish with grease or parchment paper.
- In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
- In another bowl, whisk together pumpkin puree, milk, oil, maple syrup, and egg until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Spread the batter evenly in the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then slice and serve warm with butter or honey.
Notes
To make it gluten-free, use a gluten-free flour blend.
For a vegan version, substitute the egg with a flax egg and use plant-based milk.
Add-ins like shredded cheese or jalapeños can make this a savory delight.
Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 170 kcal
