Pumpkin Cornbread with Cinnamon Honey Butter
If you’re searching for a comforting fall treat, look no further than this Pumpkin Cornbread with Cinnamon Honey Butter. This delightful recipe combines the earthy sweetness of pumpkin with fragrant spices like cinnamon and nutmeg, resulting in a moist and tender cornbread that captures the essence of autumn. Perfect for gatherings or cozy family dinners, this cornbread is sure to become a favorite in your home. Serve it warm with a luscious cinnamon honey butter spread for an irresistible experience that will leave everyone asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 cup milk
- ½ cup unsalted butter (softened)
- ¼ cup honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, brown sugar, vegetable oil, eggs, and milk until smooth.
- Fold the wet ingredients into the dry mixture until just combined; some lumps are okay.
- Pour the batter into a greased baking dish and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- While baking, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon until creamy.
- Allow the cornbread to cool slightly before slicing, then serve warm with generous dollops of cinnamon honey butter.
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 8g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg