This Cinnamon Pumpkin Cornbread is buttery, lightly sweet, and full of fall flavor. Perfect for game day, breakfast, or with chili!Jump to Recipe
You need this Cinnamon Pumpkin Cornbread in your life. No seriously. It’s buttery, lightly sweet, and full of fall flavor. It’s perfect as a game day snack or as a complement to your favorite chili, soup, or stew. I’m simply obsessed.
Wet Ingredients for Cinnamon Pumpkin Cornbread
Canned Pumpkin Purée: Make sure it’s not the canned pumpkin pie mix!
Milk of Choice: To make sure the batter is the right texture and consistency. I used almond milk because it’s what I keep on hand, but any milk works.
Butter: I prefer a delicious salted grass-fed butter because it tastes a-mah-zing, but whatever you have on hand is great. The butter will make our cornbread nice and moist (still hate that word).
Honey: Just for a touch of sweetness. Maple syrup works too!
Eggs: To give our pumpkin cornbread batter structure.
Dry Ingredients for Cinnamon Pumpkin Cornbread
Cornmeal: Obviously an important component of cornbread! This can generally be found in the baking aisle right alongside other flours.
Whole Wheat Pastry Flour: My preference, as it has more fiber than all-purpose flour and is more finely milled than other whole wheat flours. All-purpose flour or white whole wheat flour should work as well. I haven’t tested gluten-free flours, but I think perhaps oat flour or measure-for-measure gluten-free all-purpose flour would work.
Baking Powder and Baking Soda: For that proper rise and fluffiness.
Cinnamon and Pumpkin Pie Spice: What really sets this pumpkin cornbread apart are the fall spices. Yum!
Sea Salt: Just a dash to emphasize the different ingredients.
Tips for Success
- Measuring the Flour: Make sure to spoon your whole wheat pastry flour into the measuring cup and then level it with a knife. If you pack the flour into the measuring cup, it will cause the cornbread to be dry, which no one wants!
- Baking Soda and Baking Powder: Make sure you’ve purchased both in the last six months for best results. They lose their effectiveness over time.
- Mixing Your Batter: Don’t over-mix! Some small lumps are okay. If glutinous flours are mixed for too long, it can create a gummy and overly chewy baked good. No thank you!
- Baking Dishes: You can use either a metal cake pan or a square glass baking dish, just know that baking time varies significantly depending on what you use. When I tested it, a metal pan reliably took 25-30 minutes versus a glass baking dish which took 50-60 minutes.
- Oven Time: Ovens are finicky and they are not all the same. Temperature can vary fairly significantly depending on what oven you have. I recommend beginning to check your pumpkin cornbread at either the 25-minute mark if using a metal pan, or the 45-minute mark if using a glass dish.
Storing and Freezing
Storage: Once the cinnamon pumpkin cornbread has completely cooled, it should be placed in an airtight container or Ziplock/Stasher bag and placed in the refrigerator for up to 5 days. If you keep it on the countertop, it will last only 1-2 days. That’s because this cornbread is super fresh without any preservatives!
Freezing: If you would like to freeze your cornbread, you can wrap individual slices in plastic wrap and then aluminum foil to avoid freezer burn. It should last for about three months.
If you make this Cinnamon Pumpkin Cornbread, be sure to leave a rating and review! This encourages others to give the recipe a try and means the world to me. You can also find me on Pinterest, Instagram, and TikTok.
More Fall Baking
- Tahini Pumpkin Muffins (Vegan and Gluten Free!)
- Gluten-Free Brown Butter Cinnamon Apple Bread
- Pumpkin Beer Bread (Easily Vegan!)
Cinnamon Pumpkin Cornbread
- 8×8 square metal cake pan*
- parchment paper
- Hand or Stand Mixer (optional)
- 1 cup canned pumpkin purée
- ½ cup milk of choice
- ¼ cup butter or vegan butter (half a stick) melted and slightly cooled
- ¼ cup honey (maple syrup works too)
- 2 large eggs
- 1 cup cornmeal
- 1 cup whole wheat pastry flour (white whole wheat or all-purpose flour should work too)**
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
- Preheat oven to 350° F and line 8×8 metal cake pan with parchment paper. Spray with non-stick cooking spray.
- Combine all wet ingredients in a large bowl and beat with whisk or mixer until well-combined.
- Fold in dry ingredients until just combined.
- Pour cornbread mixture into greased pan and smooth until well-distributed. Bake for 25-30 minutes or until a tester or toothpick comes out clean or with only a few crumbs and the top is golden brown. Let cool for 15 minutes and enjoy!
Photography by Hope Agresti