Irresistible Pumpkin Cornbread Recipe Perfect for Fall
This pumpkin cornbread combines the subtle sweetness of pumpkin puree with warm spices like cinnamon and nutmeg, resulting in a moist, tender, and flavorful dish perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking pan or skillet with butter or non-stick spray.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk the pumpkin puree, eggs, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
For a sweeter version, add chocolate chips or dried cranberries. Sprinkle pumpkin seeds on top for added crunch and visual appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8
- Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
Keywords: Pumpkin cornbread, fall recipe, easy cornbread, seasonal dish, moist cornbread