Pumpkin cornbread maple butter has become my absolute favorite fall treat. I remember the first time I tried making it; the aroma of cinnamon and nutmeg filling my kitchen instantly transported me to cozy autumn days. This isn’t just any cornbread; it’s a celebration of the season, with tender, moist crumb thanks to the pumpkin purée, and a topping of sweet, creamy maple butter that’s simply divine. If you’re looking for the best pumpkin cornbread to impress your family this season, you’ve found it! Let’s get cooking!

Why You’ll Love This Pumpkin Cornbread Maple Butter

This isn’t just another fall side dish; it’s an experience! Get ready to fall in love with this homemade pumpkin cornbread for so many reasons:

It’s incredibly moist and tender, thanks to the addition of pumpkin purée.
The warm spices like cinnamon and nutmeg create a comforting aroma that fills your home.
The sweet maple butter topping is the perfect complement, adding a rich, creamy, and slightly sweet finish.
It’s surprisingly easy to make, perfect for even beginner bakers looking for a delicious autumn treat.
This recipe is a fantastic way to use up canned pumpkin purée, making it a practical fall favorite.
It’s versatile enough to be a Thanksgiving side dish or a delightful breakfast treat.
You’ll discover why this is considered the best pumpkin cornbread by many!

Ingredients for Homemade Pumpkin Cornbread

Gather these ingredients for a truly delicious pumpkin cornbread recipe that’s wonderfully moist and flavorful. You’ll find that using the right ingredients makes all the difference in achieving that perfect texture and taste:

1 cup yellow cornmeal (medium grind) – this gives our cornbread its signature texture
1 cup all-purpose flour – for structure
1 tablespoon baking powder – to help it rise
½ teaspoon baking soda – for extra lift and tenderness
½ teaspoon salt – to balance the sweetness
1 teaspoon ground cinnamon – essential for that warm, cozy flavor
½ teaspoon ground nutmeg – adds a hint of spice
¼ teaspoon ground cloves – a little goes a long way for depth
2 large eggs – they bind everything together
1 cup canned pumpkin purée (not pumpkin pie filling) – this is key for moisture and that beautiful color; make sure it’s pure pumpkin!
⅓ cup brown sugar, packed – for a touch of molasses sweetness
¼ cup granulated sugar – to ensure a delightful sweet pumpkin cornbread
1 cup buttermilk (or whole milk + 1 tbsp vinegar) – buttermilk reacts with the baking soda for a tender crumb
½ cup unsalted butter, melted and cooled slightly – adds richness
1 teaspoon vanilla extract – enhances all the other flavors

Pumpkin Cornbread: 1 Foolproof Fall Favorite - Pumpkin Cornbread Maple Butter - main visual representation

How to Make Easy Pumpkin Cornbread

Making this pumpkin cornbread recipe is a breeze, and the results are absolutely worth it. You’ll be filling your kitchen with the most wonderful autumn aromas in no time!

Step 1: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper for easy removal. This ensures your beautiful cornbread doesn’t stick.
Step 2: In a large bowl, whisk together the 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves for the pumpkin cornbread. Give it a good stir to combine all those lovely dry ingredients and spices.
Step 3: In another bowl, whisk together the 2 large eggs, 1 cup canned pumpkin purée, ⅓ cup brown sugar, ¼ cup granulated sugar, 1 cup buttermilk, ½ cup unsalted butter, melted and cooled slightly, and 1 teaspoon vanilla extract. You want this mixture to be smooth and well combined.
Step 4: Now, pour the wet ingredients into the dry ingredients. Fold everything together gently with a spatula until just combined. It’s super important not to overmix here; a few streaks of flour are perfectly fine. Overmixing can lead to a tougher cornbread, and we want ours to be tender!
Step 5: Transfer the batter to your prepared baking pan and smooth the top with your spatula. The batter will be thick, almost like a quick bread.
Step 6: Bake for 28–32 minutes, or until the center is set and a toothpick inserted into the middle comes out clean. You’ll notice the edges will start to pull away slightly from the pan, and the top will be golden brown.
Step 7: While the cornbread is baking, let’s get that amazing topping ready!
Step 8: Let the pumpkin cornbread cool in the pan for about 10 minutes before carefully transferring it to a wire rack. This helps it set up properly.
Step 9: Serve the warm cornbread with a generous dollop of the maple butter. It’s pure autumn bliss!

Preparing the Maple Butter Topping

To make the irresistible maple butter, simply whip together ½ cup unsalted butter, softened, and 3 tablespoons pure maple syrup in a small bowl until it’s light and fluffy. I like to add a tiny pinch of salt to balance the sweetness, but it’s optional. This creamy, sweet topping is the perfect partner for the slightly spiced cornbread.

Pro Tips for the Best Pumpkin Cornbread

Want to elevate your pumpkin cornbread recipe from good to absolutely amazing? I’ve picked up a few tricks over the years that guarantee a wonderfully moist and flavorful result every time. Follow these tips for the best homemade pumpkin cornbread:

Always use pure canned pumpkin purée, not pumpkin pie filling. The pie filling has added sugars and spices that can throw off the flavor balance.
Don’t overmix the batter! Gently folding the wet into the dry ingredients until just combined is crucial for a tender crumb. A few lumps are better than a tough cornbread.
Ensure your oven temperature is accurate. An oven thermometer can be a lifesaver to guarantee your cornbread bakes evenly and doesn’t dry out.
Let the cornbread cool slightly before adding the maple butter. This allows the structure to set, so the topping doesn’t melt right off.

What’s the secret to perfect Pumpkin Cornbread?

The real secret to a perfect pumpkin cornbread is the combination of moist ingredients like pumpkin purée and buttermilk, and the precise spice blend. Also, resisting the urge to overmix the batter is key for that tender, melt-in-your-mouth texture. For more baking tips, check out this guide on baking fundamentals.

Can I make this Pumpkin Cornbread ahead of time?

Yes, you can absolutely prepare this easy pumpkin cornbread a day in advance. Bake it completely, let it cool, and store it in an airtight container at room temperature. Reheat gently in a low oven.

How do I avoid common mistakes with Pumpkin Cornbread?

The most common pitfalls are using pumpkin pie filling instead of purée, and overmixing the batter, which leads to a tough texture. Always measure your flour correctly and fold gently to avoid these issues.

Best Ways to Serve Pumpkin Cornbread with Maple Syrup

This delightful pumpkin cornbread with maple syrup is incredibly versatile. It shines as a Thanksgiving side dish, pairing beautifully with roasted turkey and savory stuffing. For a cozy brunch, serve it alongside scrambled eggs and crispy bacon. You can also enjoy a slice as a sweet breakfast treat, maybe with a warm cup of coffee or spiced cider. Don’t forget the maple butter topping – it truly makes this cornbread with pumpkin and maple sing!

Nutrition Facts for Pumpkin Cornbread Maple Butter

This pumpkin cornbread recipe is a delightful balance of sweet and savory, perfect for any fall gathering. Here’s a breakdown of the estimated nutritional information per serving:

Calories: Approximately 375
Fat: Approximately 22g
Saturated Fat: Approximately 13g
Protein: Approximately 6g
Carbohydrates: Approximately 38g
Fiber: Approximately 2g
Sugar: Approximately 23g
Sodium: Approximately 220mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used in your homemade pumpkin cornbread.

How to Store and Reheat Pumpkin Cornbread

Once your delicious pumpkin cornbread has cooled, storing it properly is key to keeping it fresh and tasty. For short-term storage, place the completely cooled cornbread in an airtight container or wrap it tightly in plastic wrap. It will stay wonderfully moist at room temperature for about 3-4 days. If you want to keep this fall cornbread recipe longer, freezing is a great option. Wrap individual slices or the whole loaf securely in plastic wrap, then in aluminum foil, and freeze for up to 3 months. This is perfect for having a slice of autumn comfort whenever the craving strikes!

When you’re ready to enjoy your stored cornbread, reheating is simple. Thaw frozen slices overnight in the refrigerator. To warm it up, you can place individual slices on a baking sheet in a 300°F (150°C) oven for about 5-10 minutes, or until heated through. You can also gently reheat it in the microwave for about 15-20 seconds per slice, though the oven method often yields a slightly better texture.

Frequently Asked Questions About Pumpkin Cornbread

What is pumpkin cornbread?

Pumpkin cornbread is a delightful variation of traditional cornbread that incorporates pureed pumpkin into the batter. This addition not only gives the cornbread a beautiful autumnal hue but also imparts a wonderfully moist texture and a subtle, earthy sweetness. It’s often flavored with warm spices like cinnamon and nutmeg, making it a quintessential fall treat.

Why add pumpkin to cornbread?

Adding pumpkin to cornbread is a fantastic way to enhance its moisture content and add a subtle, natural sweetness. It also introduces a lovely color and a hint of earthy flavor that pairs beautifully with baking spices. I find that it makes the cornbread incredibly tender and satisfying, especially when served with a rich topping like maple butter.

Can I use fresh pumpkin instead of canned for this pumpkin cornbread recipe?

Yes, you can use fresh pumpkin! You’ll need to roast or steam a sugar pumpkin until very tender, then purée it. Make sure to strain out excess moisture, as fresh pumpkin can be quite watery. Aim for a consistency similar to canned pumpkin purée. This homemade pumpkin cornbread variation can be just as delicious!

What’s the best way to serve this sweet pumpkin cornbread?

This sweet pumpkin cornbread is incredibly versatile! It’s wonderful served warm with its accompanying maple butter, making it a perfect Thanksgiving side dish. It also pairs beautifully with other fall favorites like chili, roasted chicken, or even as a slightly sweet breakfast treat alongside a cup of coffee. Don’t be afraid to experiment with different toppings!

Variations of Pumpkin Cornbread You Can Try

Once you’ve mastered this classic pumpkin cornbread recipe, you might want to explore some fun twists! These variations can cater to different dietary needs or simply offer a new flavor profile for your autumn pumpkin cornbread adventures.

Gluten-Free Pumpkin Cornbread: Easily make this recipe gluten-free by swapping the all-purpose flour for a 1:1 gluten-free baking blend. Ensure your cornmeal is also certified gluten-free. This is a fantastic way to enjoy pumpkin cornbread if you have gluten sensitivities.
Vegan Pumpkin Cornbread: For a delicious vegan version, substitute the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use your favorite plant-based milk instead of buttermilk. You’ll also need to use vegan butter for both the cornbread and the maple butter topping.
Spiced Pumpkin Cornbread Muffins: Instead of a pan, pour the batter into a greased muffin tin. Bake for 18-22 minutes at 375°F (190°C), or until a toothpick inserted into the center comes out clean. These are perfect for grab-and-go breakfasts or snacks.
Cornbread with Pumpkin and Maple Syrup Baked In: For an extra burst of sweetness, drizzle a little extra maple syrup directly into the batter before baking, or swirl it in gently. This enhances the cornbread with pumpkin and maple flavor profile, making it even more decadent.