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Pumpkin Cornbread Recipe


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4.2 from 75 reviews

  • Author: admin
  • Total Time: 35-40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin Cornbread recipe is a moist and flavorful twist on classic cornbread, combining the natural sweetness and moisture of pumpkin puree with warm spices like cinnamon and nutmeg. Perfectly golden and tender, it makes an excellent side dish for fall dinners or a comforting breakfast treat.


Ingredients

Scale

Dry 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)

Wet Ingredients

  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease or line an 8×8-inch baking dish with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Stir until well blended to distribute the leavening agents and spices evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, vegetable oil, maple syrup, and egg until smooth and fully incorporated.
  4. Mix Wet and Dry: Gradually pour the wet mixture into the dry ingredients. Stir gently just until the ingredients are combined to avoid overmixing, which can make the cornbread tough.
  5. Prepare to Bake: Spread the batter evenly in the prepared baking dish, smoothing the top with a spatula for uniform thickness.
  6. Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes. The cornbread is done when a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with butter or honey for added richness and sweetness.

Notes

  • For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
  • You can use plant-based milk such as almond or oat milk to keep this dairy-free.
  • Using coconut sugar instead of regular sugar can add a deeper caramel flavor.
  • Make sure not to overmix the batter to keep the cornbread tender.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat slices gently in the microwave or oven before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American