If you’re searching for a treat that combines the heartwarming flavors of autumn with the irresistible comfort of homemade bread, this Pumpkin Cornbread with Cinnamon Honey Butter will sweep you off your feet. Imagine the cozy aroma of spiced pumpkin mingling with golden cornmeal, creating a moist, tender crumb just sweet enough to feel like a real indulgence. Crowned with a dreamy swirl of cinnamon-kissed honey butter, every bite is full of rich flavor and nostalgia — perfect for gathering around the table with family and friends during crisp fall evenings.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe - Recipe Image

Ingredients You’ll Need

Bringing Pumpkin Cornbread with Cinnamon Honey Butter to life requires familiar pantry staples and a few key ingredients that work together to create something special. Each element has its purpose, ensuring a recipe that delivers maximum flavor, color, and texture without any fuss.

All-purpose flour: Gives the cornbread structure for a perfect, cake-like crumb.
Cornmeal: The base of all classic cornbread, adding essential flavor and a golden color.
Baking powder: Provides lift, so your cornbread stays light and fluffy.
Baking soda: Works alongside the sour cream to add a little extra rise and tenderness.
Salt: Balances the sweetness and brings out the warm spices.
Ground cinnamon: Infuses both the cornbread and butter with an unmistakably cozy, autumnal aroma.
Ground ginger: Adds a subtle zesty warmth to the overall flavor profile.
Ground nutmeg: Lends nutty undertones and depth that complement the pumpkin perfectly.
Ground cloves: Brings a rich, spicy finish without overpowering the cornbread.
Packed light brown sugar: Sweetens the bread while keeping it moist and tender.
Unsalted butter, melted: Adds richness to the cornbread and ensures a tender bite.
Canned pumpkin: The star ingredient, providing moisture, subtle flavor, and beautiful color.
Sour cream: Keeps everything incredibly moist and lends a gentle tang.
Large eggs: Help bind the batter and give the cornbread structure.
Salted butter (for the honey butter): Whips up fluffy for the perfect spread, balanced with a touch of salt.
Honey: Sweet, luscious, and the secret to an unbelievably delicious butter topping.
Powdered sugar: Makes the honey butter extra smooth and magical.
Ground cinnamon (for the butter): The finishing touch that ties the butter in with the spiced bread.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat and Prep

Start things off by preheating your oven to 375°F (190°C), so it’s nice and hot when your batter is ready. Lightly grease an 8×8-inch baking dish with non-stick spray or line it with parchment paper for easy cleanup. This little bit of advance prep ensures your Pumpkin Cornbread with Cinnamon Honey Butter comes out beautifully every time.

Step 2: Mix the Dry Ingredients

In your largest mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Give everything a thorough whisk to evenly distribute the spices and leaveners. This simple step guarantees each bite bursts with balanced flavors throughout.

Step 3: Whisk the Wet Ingredients

Grab a second bowl and use your fingertips to break up any lumps in the brown sugar first. Then, add the melted butter and pumpkin, whisking until smooth and fully blended. Next, stir in the sour cream and eggs, making sure everything is perfectly combined. This trio of pumpkin, butter, and sour cream is what makes Pumpkin Cornbread with Cinnamon Honey Butter so moist and luscious.

Step 4: Combine and Fold

Pour the pumpkin mixture into a well in the center of your dry ingredients. Using a rubber spatula, gently fold everything together just until you no longer see streaks of flour. Try not to overmix — a few lumps are okay! Overmixing can make the cornbread tough instead of tender.

Step 5: Bake to Perfection

Spread the batter evenly into your prepared pan, smoothing the top for a level bake. Slide it into the oven and let it bake for 25–30 minutes. Your kitchen will fill with the smell of autumn spices as the top turns golden, the edges pull away, and a toothpick inserted in the center comes out clean.

Step 6: Make the Cinnamon Honey Butter

While the cornbread cools slightly, it’s time for the finishing touch. In a medium bowl or with your stand mixer, whip the salted butter until it turns ultra-smooth. Add in the honey, powdered sugar, and cinnamon, mixing on low at first to avoid any stray powdered sugar clouds. Then beat on high for 2–3 minutes until your butter is light, fluffy, and ready for spreading — the absolute crowning glory of your Pumpkin Cornbread with Cinnamon Honey Butter.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Garnishes

Pile your golden squares onto a platter and give each one a generous dollop of that gorgeous cinnamon honey butter. If you like, add an extra sprinkle of cinnamon on top or a drizzle of honey for a little sparkle and even more flavor. Fresh herbs like thyme or rosemary also make a lovely savory contrast if you want to lean into the autumn harvest vibes.

Side Dishes

Pumpkin Cornbread with Cinnamon Honey Butter shines alongside hearty helpings of chili, roasted chicken, or braised greens. Serve it as a warm side for Thanksgiving, slip a square onto your brunch plate with eggs and sausage, or pair it with creamy soups — it’s endlessly versatile!

Creative Ways to Present

For a festive touch, cut your cornbread into fun shapes using cookie cutters, or bake in a muffin tin for individual portions. Layer cubes in a bread basket lined with a pretty kitchen towel, and present the cinnamon honey butter in a ramekin topped with a dusting of cinnamon — guests will be swooning.

Make Ahead and Storage

Storing Leftovers

Once cooled, any squares of leftover Pumpkin Cornbread with Cinnamon Honey Butter can be wrapped tightly or stored in an airtight container at room temperature for up to two days. For longer freshness, pop them in the fridge, where they’ll stay moist and flavorful for about five days.

Freezing

Want to savor the taste of autumn even longer? Simply wrap individual cornbread squares in plastic wrap and store them in a freezer-safe zip-top bag. The butter can be frozen separately — just bring to room temperature before spreading. Both keep beautifully for up to three months.

Reheating

To recapture that just-baked warmth, microwave individual pieces of cornbread for 10–15 seconds or pop them in a 300°F (150°C) oven for 5–8 minutes. Serve with a slather of cinnamon honey butter (room temperature is easiest for spreading), and you’ll be right back in cozy heaven.

FAQs

Can I use fresh pumpkin puree instead of canned?

Absolutely! Just be sure your fresh pumpkin puree isn’t watery (drain excess liquid if necessary) so your Pumpkin Cornbread with Cinnamon Honey Butter stays moist, not soggy.

Is it possible to make this recipe gluten-free?

Yes! Swap the all-purpose flour for a good-quality 1:1 gluten-free flour blend, and your Pumpkin Cornbread with Cinnamon Honey Butter will still taste just as delicious and tender.

Can I double this recipe for a crowd?

Definitely. Double each ingredient and use a 9×13-inch baking dish, keeping an eye on the oven as it may need a few extra minutes to bake through.

How do I make the cinnamon honey butter ahead of time?

The cinnamon honey butter can be whipped up days in advance and stored in a covered container in the refrigerator. Just let it soften at room temperature for easy spreading when you’re ready to serve Pumpkin Cornbread with Cinnamon Honey Butter.

What can I use if I don’t have sour cream?

Plain Greek yogurt makes a seamless substitute for sour cream in this recipe, maintaining the moisture and slight tang that makes Pumpkin Cornbread with Cinnamon Honey Butter irresistible.

Final Thoughts

You truly haven’t experienced fall comfort baking until you’ve tried Pumpkin Cornbread with Cinnamon Honey Butter. Whether you’re sharing it around the family table or savoring a quiet slice with a mug of coffee, this recipe always brings smiles. Go on, treat yourself and your loved ones — you’ll want to make it again and again!

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

★★★★★

4.9 from 21 reviews

Author: Zoe
Total Time: 40-45 minutes
Yield: 1 8×8-inch pan 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the cozy flavors of fall with this delightful Pumpkin Cornbread accompanied by a luscious Cinnamon Honey Butter. Perfect for gatherings or a comforting treat at home.

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray.

Make the Cornbread:

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. In another bowl, break up the brown sugar with your fingertips until smooth, then add the melted butter and pumpkin. Whisk until combined. Stir in the sour cream and eggs until fully mixed. Pour the pumpkin mixture into the well in the center of the dry ingredients and gently fold with a rubber spatula until just combined.

Bake the Cornbread:

Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly on a wire rack before cutting into squares.

Prepare the Cinnamon Honey Butter:

In a mixing bowl (or stand mixer), whip the butter with an electric hand mixer until smooth. Add honey, powdered sugar, and cinnamon, mixing on low speed until combined. Increase the speed to high and whip for 2-3 minutes until light and fluffy.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Bread
Method: Baking
Cuisine: American