Pumpkin Cornbread with Cinnamon Honey Butter

Last October, I was hosting a casual dinner party and wanted something that felt festive without being too fussy. That’s when I discovered this incredible pumpkin cornbread recipe. The moment I pulled it from the oven, the kitchen filled with the most heavenly aroma—warm spices, sweet pumpkin, and that unmistakable cornbread fragrance that makes everyone feel instantly at home. When I served it with the whipped cinnamon honey butter, my guests literally couldn’t stop talking about it. Now, it’s become my signature fall dish that friends specifically request.

Why You’ll Love This Recipe

This pumpkin cornbread strikes the perfect balance between sweet and savory, making it incredibly versatile for any meal. Unlike traditional cornbread that can sometimes be dry or crumbly, this version stays incredibly moist thanks to the pumpkin and sour cream. The texture is tender and cake-like, yet it still has that characteristic cornmeal texture we all love.

Furthermore, the addition of warming spices—cinnamon, ginger, nutmeg, and cloves—elevates this beyond ordinary cornbread into something truly special. However, what really takes this recipe over the top is the cinnamon honey butter. Light, fluffy, and sweet with a hint of spice, it melts into the warm cornbread and creates pure magic. Best of all, both components come together in under an hour, making this an achievable treat even on busy weeknights.

Ingredients You’ll Need

For the Cornbread

1 cup (140g) all-purpose flour – provides structure and tenderness
1 cup (170g) cornmeal – gives that classic cornbread texture and flavor
1 tsp baking powder – helps the bread rise and become fluffy
½ tsp baking soda – works with the sour cream for extra lift
½ tsp salt – balances the sweetness and enhances flavors
½ tsp ground cinnamon – adds warmth and fall flavor
½ tsp ground ginger – brings subtle heat and complexity
¼ tsp ground nutmeg – contributes earthy, sweet notes
¼ tsp ground cloves – provides depth and aromatic spice
½ cup (110g) packed light brown sugar – adds moisture and caramel flavor
¼ cup (56g) unsalted butter, melted – creates richness and tender crumb
1 cup (244g) canned pumpkin puree – keeps the cornbread incredibly moist
½ cup (122g) sour cream – adds tanginess and ensures soft texture
2 large eggs – binds everything together

For the Cinnamon Honey Butter

½ cup (113g) salted butter, softened – base for the whipped butter
⅓ cup (105g) honey – natural sweetness with floral notes
¼ cup (30g) powdered sugar – makes the butter light and fluffy
1 tsp ground cinnamon – signature spice that ties it all together

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 pieces
Calories: 307 kcal per serving

Step-by-Step Instructions

Getting Started

Begin by preheating your oven to 375°F (190°C). While the oven heats up, generously grease an 8×8-inch baking dish with non-stick cooking spray, making sure to coat all corners and sides. This preparation ensures your cornbread releases easily after baking.

Mixing the Dry Ingredients

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Next, add all your spices—cinnamon, ginger, nutmeg, and cloves—and whisk thoroughly to distribute them evenly throughout the mixture. The flour should have a lovely warm color from the spices. Set this bowl aside while you prepare the wet ingredients.

Preparing the Wet Mixture

Grab another large bowl and add the brown sugar. Using your fingertips, break up any lumps in the sugar until it feels smooth and free of clumps. This step is important because lumpy brown sugar can create pockets of sweetness rather than even distribution. Pour in the melted butter and add the pumpkin puree, then whisk vigorously until the mixture is completely combined and smooth.

Add the sour cream to the pumpkin mixture, followed by the eggs. Whisk everything together until you achieve a uniform, silky mixture with no streaks of sour cream visible. The batter should look rich and glossy at this stage.

Combining Wet and Dry

Create a well in the center of your dry ingredients. Pour the pumpkin mixture directly into this well. Using a rubber spatula, gently fold the wet ingredients into the dry, working from the center outward. Mix just until you no longer see streaks of flour—some small lumps are perfectly fine. Remember, overmixing leads to tough, dense cornbread, so restraint is key here.

Baking to Golden Perfection

Transfer the batter into your prepared baking dish, using your spatula to spread it evenly into the corners. The surface doesn’t need to be perfectly smooth. Place the dish in your preheated oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.

Once baked, remove the cornbread from the oven and let it cool slightly on a wire rack for about 10 minutes before cutting. This resting period allows the structure to set, making it easier to cut clean squares.

Whipping Up the Cinnamon Honey Butter

While the cornbread cools, prepare your show-stopping butter. Place the softened butter in a mixing bowl or the bowl of a stand mixer. Using an electric hand mixer or the paddle attachment, whip the butter on medium speed for about 1 minute until it’s smooth and creamy.

Add the honey, powdered sugar, and cinnamon to the bowl. Start mixing on low speed to prevent a powdered sugar explosion, beating until all ingredients are just incorporated. Once combined, increase the speed to high and whip for 2-3 minutes. During this time, the butter will transform into a light, fluffy, almost mousse-like texture. The mixture should have increased in volume and appear pale and airy.

How to Serve

This pumpkin cornbread shines in so many serving situations. For a comforting breakfast or brunch, serve warm squares with generous dollops of the cinnamon honey butter melting into every bite. Pair it with scrambled eggs and crispy bacon for a complete morning feast that celebrates fall flavors.

As a side dish, this cornbread is fantastic alongside chili, soup, or stew. The subtle sweetness and spice complement hearty, savory dishes beautifully. Try it with a bowl of white chicken chili or butternut squash soup for an autumn dinner that feels both sophisticated and cozy. Additionally, it makes an excellent addition to your Thanksgiving table, offering a unique twist on traditional dinner rolls.

For an afternoon snack or dessert, slice the cornbread while still slightly warm and spread it thickly with the honey butter. The combination creates something that tastes like a cross between cornbread and spice cake—absolutely irresistible with a cup of hot tea or apple cider.

Creative Recipe Variations

Maple Pecan Version

Fold in ½ cup of toasted, chopped pecans into the batter before baking. Replace the honey in the butter with pure maple syrup for a completely different but equally delicious flavor profile that emphasizes those nutty, autumn notes.

Savory Herb Twist

Reduce the brown sugar to 2 tablespoons and omit the sweet spices. Instead, add 1 teaspoon of dried sage, ½ teaspoon of dried thyme, and ½ cup of shredded sharp cheddar cheese. Serve with plain whipped butter or herb butter for a savory side dish.

Cranberry Orange Delight

Fold ¾ cup of dried cranberries and 1 tablespoon of orange zest into the batter. Add orange zest to the honey butter as well for a bright, tangy variation that’s perfect for holiday gatherings.

Individual Muffin Option

Divide the batter among 12 lined muffin cups, filling each about ¾ full. Reduce the baking time to 18-22 minutes. These portable versions are perfect for breakfast on the go or packed lunches.

Extra Spiced Version

Double the amount of all the spices for those who love an intensely spiced cornbread. You can also add ¼ teaspoon of allspice or cardamom for additional complexity and depth.

Make-Ahead and Storage Tips

This cornbread is wonderful fresh from the oven, but it actually stays incredibly moist for several days. Once completely cooled, wrap the cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors meld together beautifully overnight, making day-two cornbread arguably even better than fresh.

For longer storage, wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container. Frozen cornbread keeps beautifully for up to 3 months. To reheat, simply microwave individual pieces for 30-45 seconds or warm the entire pan covered with foil in a 300°F oven for about 15 minutes.

The cinnamon honey butter can be made up to a week in advance. Store it in an airtight container in the refrigerator, then bring it to room temperature and give it a quick whip before serving to restore its fluffy texture. You can also freeze the honey butter for up to 3 months—just thaw it overnight in the refrigerator and re-whip before using.

Important Notes

Don’t Skip Breaking Up the Brown Sugar
Taking a moment to break up the brown sugar with your fingers ensures even sweetness throughout the cornbread. Brown sugar tends to clump, and those lumps won’t dissolve during mixing, leading to inconsistent texture and sweetness.

Use Pure Pumpkin Puree
Make sure you’re using plain pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will throw off the balance of this recipe. The can should list only one ingredient: pumpkin.

Room Temperature Ingredients Work Best
For the fluffiest honey butter, your butter should be soft enough to leave an indentation when pressed but not melted or greasy. If you’re short on time, cut cold butter into small cubes and let them sit at room temperature for 15-20 minutes.

Mix Gently
The single most important technique for tender cornbread is gentle mixing. Once you add the wet ingredients to the dry, fold just until combined. A few lumps won’t hurt, but overmixing develops the gluten and creates dense, tough cornbread.

Check for Doneness Carefully
Because this cornbread is so moist, the toothpick test is crucial. Insert it into the center—if it comes out with wet batter, continue baking. However, a few moist crumbs are perfect and indicate ideal doneness. Overbaking will dry it out.

Allow Proper Cooling Time
Resist the urge to cut into the cornbread immediately. Those 10 minutes of cooling allow the structure to set properly, preventing crumbling and making clean cuts possible.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook it until very soft, then puree it until completely smooth. Fresh pumpkin tends to be more watery than canned, so you may need to strain it through cheesecloth to remove excess moisture. Use the same measurement as canned puree.

Why is my cornbread dry?
Dry cornbread usually results from overbaking or using too much flour. Make sure you’re measuring flour correctly by spooning it into the measuring cup rather than scooping. Also, check your cornbread at 25 minutes—every oven is slightly different, and yours may run hot.

Can I make this in a different pan size?
Yes, though baking times will vary. In a 9×9-inch pan, reduce baking time to 22-25 minutes. For a 9×13-inch pan, reduce time to 20-23 minutes. For muffins, bake for 18-22 minutes. Always use the toothpick test to check doneness.

Can I substitute the sour cream?
Greek yogurt works beautifully as a 1:1 substitute and provides similar tang and moisture. Buttermilk also works but is thinner, so your batter will be slightly more liquid (which is fine). Regular plain yogurt works too, though it’s less thick than sour cream.

How do I know when the honey butter is whipped enough?
The butter should nearly double in volume, appear very pale in color, and have a light, airy texture. When you lift the beaters, it should form soft peaks. If it still looks dense and dark, keep whipping for another minute or two.

Can I make this gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure your blend contains xanthan gum for proper structure. The cornmeal is naturally gluten-free, so no substitution needed there.

Is there a dairy-free option?
For dairy-free cornbread, use melted coconut oil instead of butter, and substitute the sour cream with dairy-free yogurt or additional pumpkin puree mixed with a tablespoon of apple cider vinegar. For the honey butter, use softened coconut butter or dairy-free butter alternative with the same mixing method.

Can I reduce the sugar?
You can reduce the brown sugar to ⅓ cup if you prefer less sweetness, but keep in mind that sugar also contributes to moisture and texture. The cornbread will still be delicious but slightly less tender.

Why does my honey butter separate?
If your butter separates or looks curdled, it’s usually because the butter was too soft (almost melted) when you started. To fix it, refrigerate the mixture for 10 minutes, then whip again. To prevent this, make sure your butter is soft but still holds its shape.